Whole Wheat Pita Bread

This is one of the most-viewed blog posts from my other blog Faith in Every Footstep. We love pita bread in my family. The homemade kind doesn’t even compare to store-bought. Give it a try! Pair it with this Greek Salad recipe, and you’ve got one delicious, cheap, healthy, and plant-based meal. Such a WIN.

Whole Wheat Pita Bread

5 cups whole-wheat flour

4 tsp salt

2 tbls sugar

4 tsp active dry yeast

4 tbls good olive oil

2 cups warm water (105-110 degrees)

In a large bowl, combine 2 cups of the flour with the salt, sugar, and yeast. Add the oil and water. Beat vigorously with a wooden spoon for three minutes, then stir in the rest of the flour ½ cup at a time. The dough should be a rough, shaggy mass that will clean the sides of the bowl. If the dough is moist, add a small amount of additional flour.

Turn the dough onto a lightly floured surface and knead for 6 minutes.

Divide the dough into 16 pieces. Roll into balls, dust lightly with flour, and cover with a damp towel. Let rest for 30 minutes.


Preheat the oven to 500 degrees.

Use the palm of your hand to flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6 inches in diameter and ¼ inch thick. Their thinness is more important than making them perfectly round. Irregularity adds charm.

Place each round on a square of foil, and carefully place 3 or four of the rounds directly on the oven rack (not on a pan). Bake 4-5 minutes, or until they are puffed.

When you remove them from the oven, stack them up and put them immediately into a plastic bag and seal it. This keeps the dough soft while the tops fall, leaving the pocket in the center!


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