Filed Under: Bread | Healthy

Homemade Whole Wheat Pita

Recipe By Tessa Arias
March 22nd, 2013

Homemade pitas are so soft and tender, nothing like the hard and stale pitas at the grocery store.

Yield: 8 large pitas

Prep Time: 15 minutes

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: Nutty and wonderful.
Texture: Homemade pitas are so soft and tender, nothing like the hard and stale pitas at the grocery store.
Ease: Not difficult at all, just time consuming. It will be almost impossible to go back to store-bought pitas after you make these though!
Appearance: It’s actually kind of fun to watch the pitas balloon up in the oven. I would imagine it would be a fun activity to do with kids.
Pros: Healthy and super soft and chewy like a pita should be.
Cons: None.
Would I make this again? Yes.

Whole Wheat Pitas

I have acquired a slight obsession with making homemade bread lately. There’s something so satisfying in starting with a cast of unassuming characters (flour, yeast, liquid) and turning it into something that smells as magical as it tastes. Pita bread dates back to antiquity and it’s crazy to think about all the advances that have been made in bread baking since then. Yet, pita bread (or similar variations) is still well loved in so many areas of the world. It is the ultimate oldie but goodie. Homemade pitas make the store-bought variety taste like stale cardboard. Plus, there’s so many things you can do with pita bread. My favorites are of course to stuff the pocket with chicken or roasted vegetables with cheese, dip the pita in hummus, or top it with pesto and cheese and bake it off for a pita pizza. The options are limitless!

How to make
Whole Wheat Pita

Yield: 8 large pitas
Prep Time: 15 minutes
Cook Time: 20 minutes
Inactive Time 1 hour 40 minutes
Total Time: 2 hours 15 minutes
Homemade pitas are so soft and tender, nothing like the hard and stale pitas at the grocery store.


  • 1 3/4 cups (7 ounces) whole-wheat flour
  • 1 1/2 cups (6 3/8 ounces) bread flour
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons instant yeast
  • 1 1/4 cups (10 ounces) warm water
  • 2 tablespoons (7/8 ounce) olive oil


  1. Combine all the ingredients in the bowl of a stand mixer fitted with the dough hook attachment. You can also knead by hand. Mix until all the ingredients are combined then knead until a soft, supple dough comes together, about 5 minutes (8 minutes if kneading by hand). Whole grain dough takes longer to absorb liquid as it develops so the dough will be sticky initially. If it seems impossibly sticky, add a little bit more flour. The dough should be soft and tacky. Cover the bowl tightly with plastic wrap and let the dough rise until doubled in size, about 1 1/2 hours.
  2. Position an oven rack on the bottom of the oven and place a baking stone on the rack. Preheat the oven to 450°F.
  3. Turn the risen dough out onto a floured work surface and cut the dough in half. Cut one half into 4 equal portions and form each into a rough ball. Repeat with the remaining dough half.
  4. Using a rolling pin, roll out each ball to a circle about 6-inches in diameter and less than a 1/4-inch thick. If the dough springs back let it sit, covered, for 10 minutes to rest until the dough rolls more easily. Keep the remaining balls of dough covered as you roll.
  5. Use a floured pizza peel to slide the circles of dough onto the hot baking stone or place the circles of dough on your palm and carefully flip onto baking stone. Bake as many pieces of dough as will fit at a time and bake for 3 to 4 minutes, or until the pitas balloon.
  6. Remove the pitas from the oven and repeat with the remaining pieces of dough. Stack the warm pitas together in a kitchen towel to keep them from crisping as they cool. Store pitas in an airtight container at room temperature for up to 3 days.
Course: Appetizer
Cuisine: Mediterranean

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Michael — March 22, 2013 at 5:34 am

    Yum! I was just at a Lebanese restaurant and they served homemade pita with a Zaat’ar olive oil. I’ve been dying to make pita bread ever since!

  2. #
    Tieghan — March 22, 2013 at 6:28 am

    Making you own homemade pita is the best! i have a recipe on my blog, but I need to give this whole wheat version a try!

  3. #
    Diane @ Vintage Zest — March 22, 2013 at 8:41 am

    I’ve been wanting to make whole wheat pita for a LONG time! I like making falafel so much that one of the first recipes on my blog was the baked falafel by Ellie Krieger actually.

    I honestly can’t wait to make these! I can be a bit imprecise when it comes to rolling out, but I suppose it doesn’t really matter if my pitas end up oblong-shaped!

  4. #
    [email protected], pleasure, and health — March 22, 2013 at 10:07 am

    I could smell the warm pita bread- I am a big fan of it but never made at home. I have come to find baking bread to be therapeutic lately- saving this one 🙂

  5. #
    [email protected] — March 22, 2013 at 11:00 am

    I love whole wheat pitas, and they’re so great homemade! I’ve never made them myself, but I’ve had them at restaurants. I need to get better about making homemade bread, so I’ll add this to my list!

  6. #
    Corrie @ lamb n co — March 22, 2013 at 2:38 pm

    Thank you for sharing this recipe, it too have developed a bit of a flat bread obsession of late and these look perfect to try!

  7. #
    Deb — March 22, 2013 at 7:00 pm

    Making pita bread is on my baking project list. Yours are just irresistible! The dry, flat, dense pita bread from the store are worlds apart from your stellar creations!

  8. #
    Tracey — March 23, 2013 at 6:39 pm

    Such a gorgeous pic Tessa! I haven’t made pita bread in forever, I’m definitely putting this on my must-try list (aka Pinterest) 🙂

  9. #
    Rachel @ Bakerita — March 25, 2013 at 9:22 am

    This looks so good! I made homemade pita chips and homemade hummus this weekend, but I didn’t make the pita from scratch! I’m dying to make this and spread it with some tzaziki and gyros. Yum!

  10. #
    Bernadette @ Now Stir It Up — March 25, 2013 at 11:50 am

    I love pita. It is so delicious and versitile. You can dip it, stuff it, make chips out of it. I love that you made a whole wheat version and it is so easy. Thanks for the recipe

  11. #
    Jess S. @ Floptimism — March 28, 2013 at 10:28 am

    Hello! I stumbled upon your blog as I was exploring some of the blogs my own blog’s readers follow, and I just loved this post. I’ve been meaning to try my hand at homemade pita and a whole wheat recipe would be even better. I think my readers would really love it, too! I’d like to invite you to participate in my blog’s link-up party to celebrate the end of National Nutrition Month – feel free to check it out and share one of the delicious, healthy recipes you’ve been enjoying this past month!

  12. #
    Marale Garabetian — May 1, 2016 at 3:18 pm

    Hi Tessa,
    I made these today and they were really good; however, only two pitas puffed up and the rest were flat. I baked them on a stone and the one to the left and back of the stone was the only one that puffed up. I have no idea why! What did I do wrong or what should I have done differently?

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