Freshly baked bread is just unbeatable, isn`t it? The taste of bread that just came out of the oven and the smell that wanders through the whole house while the bread bakes in the oven is just like heaven. And since you can already find a 100% whole wheat no knead bread, a homemade bagel and a zucchini and carrots roll recipe on my blog, I wanted to share something else with you today: A whole wheat pita bread recipe.Jump to Recipe
Here’s Why Homemade Pita Bread Is a Good Thing!
Homemade pita bread has many advantages compared to store-bought ones. Actually, I’ve just touched on reason number one. There’s nothing better than the smell and taste of freshly baked bread. And that applies to pita bread at least as much as any other kind of bread.
But making pita bread yourself also has the advantage of controlling what goes into your pita bread. Purchased and especially packed baked goods are indeed convenient and, in most cases, very tasty.
However, they usually contain many more ingredients, including many that are used for longer shelf life and the like.
But with this homemade whole wheat pita bread recipe we are in total control over the ingredients, and we can make it even a bit healthier. So, we can do this easily by using whole wheat flour!
Whole wheat flour contains many more vitamins and nutrients than white flour and it’s a great source of fiber. Fiber, on the other hand, contributes to a healthy gut!
And let’s face it, that’s something we all want, don’t we? So let’s try replacing white flour with whole wheat flour as often as possible. And I promise, our whole wheat pita bread recipe will taste just as good as any recipe which uses white flour!
The quantities given in this recipe make six or four very big pita breads. But feel free to double, triple or halve the amounts, depending on how many pita breads you want to make.
Whenever I make bread, rolls, bagels or pita bread, I love to prepare larger quantities at one time. Because even if you’re just cooking and baking for yourself or for two people, you can always freeze the leftovers you don’t eat right away.
That way they stay fresh and can be defrosted very quickly. You can either put the frozen goodies on your toaster or just leave them at room temperature for about two to four hours. Otherwise, you can also put them in the refrigerator overnight and they’ll be defrosted the next day.
And I promise you, they will taste perfectly fresh!
Here’s what you need:
- 21 grams or 0.7 ounces of Fleischmann’s fresh active yeast or 2.5 teaspoons of instant yeast
- 150 ml or approximately 2/3 cup or 5 fluid ounces or lukewarm water
- one teaspoon of honey or maple syrup
- 250 grams or 1+2/3 cups of whole wheat flour
- one teaspoon of salt
- two teaspoons of olive oil
Alternatives and Substitutions
Feel free to use some instant yeast instead of the Fleischmann’s fresh active yeast. Since 14 grams are equivalent to the power of 42 grams of fresh active yeast, you can use seven grams or two and a half teaspoons of instant yeast instead.
If using instant yeast, just make sure to also dissolve it in the honey water first before you add it to the dough. So, it’s just the same process as I will describe in the whole wheat pita bread recipe below.
Homemade Whole Wheat Pita Bread Recipe – Here’s How to Make It!
First thing to do for this whole wheat pita bread recipe, is dissolving the yeast in the lukewarm water. To do so, simply pour the water in a measuring cup or a small bowl and crumble the yeast into it. Now add the honey or maple syrup and mix it until the yeast has dissolved and there are no more lumps.
Next, put the flour in a mixing bowl and slowly pour in the yeast mixture. Mix it briefly with a wooden spoon, the beaters of your hand mixer or your kitchen machine before adding the salt and olive oil.
Now you can knead the dough for about 5 to 10 minutes with your hands or by using your kitchen machine. Then, shape it into a small ball before putting it back in the bowl and letting it rise, covered, in a relatively warm place for an hour and a half. After that, the dough should have doubled in size.
If your oven has a rising setting, feel free to use it. This will reduce the rising time by half.
Shape and Bake Your Pita Breads
After your dough has risen nicely, it’s time to shape the pita breads. Take the dough out of the bowl and knead it briefly on a lightly floured work surface. Shape it right back into a ball to divide it into four to six equal-sized pieces.
Now grab the first piece of dough, knead it briefly and shape into a small ball. Now take a rolling pin or something similar and roll the dough into a thin pita bread.
Place it on a baking tray lined with parchment paper and repeat the process for the remaining. Then cover the tray with a kitchen towel and let the pita bread rise for another 30 minutes.
Shortly before the end of the second rising time, you can preheat the oven to 210°C or 410°F and place a small ovenproof bowl filled with water on the bottom of your oven. Then bake your pita bread in the oven for 8 minutes. After that, let them cool for a few minutes before you serve and enjoy them.
Freeze and Thaw – Whole Wheat Pita Bread for Your Meal Prep Routine
As mentioned earlier, you can easily freeze the remaining pita breads directly after they’ve cooled completely. To do this, simply pack them in a freezer bag or freezer-safe container and store them in your freezer.
Then whenever you feel like having a pita bread, you can defrost one of these within moments on the toaster, within a few hours at room temperature, or overnight in the fridge.
Isn’t that whole wheat pita bread recipe perfect for a Meal Prep Sunday?
I hope you like this simple whole wheat pita bread recipe and give it a try soon. If you have any questions or suggestions, feel free to drop them in the comments, or send me a massage via email at email@example.com or Instagram (@julesbalancedrecipes).
And in case, you’ve tried this whole wheat pita bread recipe, I’d appreciate your comment and rating on this recipe. It’s easy to do via the comments section below this post and it would mean the world to me.
Have fun trying it out and bon appétit,
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Whole Wheat Pita Bread Recipe
- 1 wooden spoon or hand mixer or kitchen machine
- 1 mixing bowl
- 1 Rolling Pin or something similar
- 1 baking tray lined with parchment paper
- 1 small, ovenproof bowl
- 21 g Fleischmann's fresh active yeast or 2.5 tsp of instant yeast
- 150 ml lukewarm water (~⅔ cups or 5 fl. oz.)
- 1 tsp honey or maple syrup
- 250 g whole wheat flour (~1 ⅔ cups or 8.8 oz)
- 1 tsp salt
- 2 tsp olive oil
- Dissolve the yeast together with the honey in the water. Put the flour in a mixing bowl, add the yeast mixture slowly, while stirring, knead it briefly. Then add the salt and olive oil and knead it for 5 to 10 minutes with your hands or by using a kitchen machine. Form the dough into a ball and let it rise, covered, in a relatively warm place for 90 minutes so that the dough can double in volume.
Shape the Pita Breads
- Briefly knead the dough on a lightly floured work surface and divide it into four to (four to) six equal-sized pieces. Shape each piece of dough into a small ball and roll it out with rolling pin to a flat pita, place it on a baking sheet lined with parchment paper.
- Let the pita breads rise again, covered, for 30 minutes. Preheat the oven to 210°C or 410°F.
- Fill the oven proof bowl with some water. Place it on the bottom of your oven and bake the pita breads for 8 minutes.
- calories: 155 kcal
- fat: 2,6 g
- carbohydrates: 25,5 g
- protein: 5.3 g