The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wholewheat pita recipe

jackie9999's picture

Wholewheat pita recipe

I'm looking for a sourdough whole wheat pita recipe. I've tried this recipe, but I'm not used to working with volume and I think it's WAY too dry - there is definately something wrong with it. So I think, while I'm waiting to see what happens with it, I thought I'd look for a another recipe - hopefully with weights this time :)

Thanks very much,


wheeleram's picture

Hi- I make whole wheat pitas and they come out perfect every time. I think I may have gotten the recipe here, though I can't remember. Here it is in it's entirety. I have replaced the flour with whole wheat flour. I also increased the oven temp to 450 deg. F:

Pita bread is really lot of fun to make- the kids really love it too and it seems....idk- more portable than other bread (you know- for picnics and being out on the town w/o having to spend money on eating out) ~Ang

Pita Bread

Pita bread is a great bread for beginning bakers or for making with kids. The entire process of making them only takes about two hours too, so it is also a great one for people on a tight schedule.

Flat Breads

Flat breads can be made in dozens of different ways. They can be made from grains other than wheat, such as corn in corn tortillas. They can be made with no leavening, such as matzo or flour tortillas, with chemical leavening (baking soda or baking powder) such as pancakes or crepes, or with yeast, such as naan or pita bread. They can also be made from a starter. And they can be baked (pitas), fried (fry bread), grilled (zebra bread), and, I would imagine even steamed (I'm drawing a blank... anyone?). Flat breads of some sort exist in just about every culture on the globe.

Anyone who grew up in a household where flat breads are an essential part of every meal knows will attest that they are a hundred times better when baked fresh than when bought from the store wrapped in plastic and already two or three days old.

I wasn't brought up in such a house, actually, but a year or two ago I started going to a local Lebanese restaurant solely for the fresh pita bread that they baked. After draining my wallet by eating lunch there every day for a week, I realized pita bread must be pretty simple to make at home. So I tried it and was extremely pleased with the results. I still visit the Lebanese restaurant for their pitas every few weeks, but I've cut back and saved myself a ton of money.

About The Ingredients

There are only 6 ingredients in this recipe for pita bread, and you even have quite a bit of flexibility in choosing which of those to include. I'll go through the ingredients one-by-one:

  • Flour - I like to use one cup of whole wheat flour and 2 cups of all purpose unbleached flour. It gives the pitas a heartier flavor than using all white flour. You can use any combination of the wheat flours you have around the house, from 100% white flour to 100% whole wheat flour. You could probably even use flour made from other grains, though I'd suggest trying it with wheat flour the first time before getting too crazy.
  • Salt - Salt is necessary to retard the yeast (slow it down) and to flavor the bread. Without salt bread is pretty... blah. I used kosher salt for this, but any type of salt you have in the house will work just fine.
  • Water - Plain old tap water, assuming your water is drinkable. If not, bottled or distilled water. Something close to room temperature (warmer than 50 degrees fahrenheit, cooler than 100 degrees) works best.
  • Sugar - A touch of sugar or honey provides a little more food for the yeast and will make the bread brown faster when it caramelizes. It also can add a touch of sweetness to the dough. You can safely omit it from the recipe and it will turn out fine, or add more if you like it sweeter.
  • Yeast- I use instant yeast, which is also know as Rapid Rise or Bread Machine yeast. Instant yeast is a little more potent than active dry yeast and can be mixed directly in with your dry ingredients and will have no problem waking up when the water is added. Active dry yeast works just as well as instant yeast, but requires being activated in a little bit of warm water before being added to the rest of the ingredients. If you are using active dry yeast, read the instructions on the package to figure out how to activate the yeast before adding it to this recipe and reduce the amount of water you add later in the recipe by the amount of water you proof the yeast in (i.e., if you activate the yeast in a half a cup of water only add 3/4 to 1 cup later).
  • Oil - Oil or fats soften the bread and keep it fresher longer. Olive oil is the most traditional oil to use in Mediterranean and Middle Eastern cooking, but if you do not have any you can use whatever you have in the house. And, in the worst case, you can even omit it.
  • Pita Bread

    Makes 8 pitas

    3 cups flour
    1 1/2 teaspoons salt
    1 Tablespoon sugar or honey
    1 packet yeast (or, if from bulk, 2 teaspoons yeast)
    1 1/4 to 1 1/2 cups water, roughly at room temperature
    2 tablespoons olive oil, vegetable oil, butter, or shortening

    If you are using active dry yeast, follow the instructions on the packet to active it (see the note on yeast above). Otherwise, mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water (I had to add an extra 1/4 cup).

    Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes (or until your hands get tired). If you are using an electric mixer, mix it at low speed for 10 minutes.

    (The purpose of kneading is to thoroughly combine the ingredients and to break down the flour so that the dough will become stretchy and elastic and rise well in the oven. A simple hand kneading technique is to firmly press down on the dough with the palm of your hand, fold the dough in half toward you like you are closing an envelope, rotate the dough 90 degrees and then repeat these steps, but whatever technique you are comfortable using should work.)

    When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. I use canola spray oil, but you can also just pour a teaspoon of oil into the bowl and rub it around with your fingers. Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.

    When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it'll be easier to shape.

    While the dough is resting, preheat the oven to 400 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. This will be the surface on which you bake your pitas.

    After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.

    If you have a spray bottle in the kitchen, spray a light mist of water onto your baking surface and close the oven for 30 seconds. Supposedly this step reduces the blistering on the outside of your pitas. I've skipped it many times in the past and still been pleased with my breads, so if you don't have a bottle handy it isn't a big deal.

    Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn't necessary (in the batch pictured here I removed them at 3 minutes).

    That's it. They should keep pretty well, but we almost always eat them as soon as they come out of the oven.



summerbaker's picture

What a great reply, and so thorough.  Definitly bookmark worthy!


swtgran's picture

I make this recipe with home ground white whole wheat.  I make these about every third day.  I am diabetic and the sourdough and whole grain don't raise my sugar levels as much.  Any I don't use I cut into wedges, spray with olive oil, lightly, and sprinkle with a little garlic salt and bake at 375 until starting to brown.

I don't have weights but here goes anyway.


Sour Dough White Whole Wheat Pitas

1/2 cup white whole wheat sourdough, 1/4 cup water, 1-1/2 tsp. agave, or honey, 1 cup white whole wheat, 3/4 tsp. salt, additional flour as needed while kneading.  Be careful not to add too much extra flour so your final pitas won't be dry. 

Knead dough, place in oiled bowl, cover, allow to double.  Divide into 3 equal sized balls, let rest 20 minutes.  Roll out into circles.  Rest 10 minutes and bake in hottest oven.  I have found that I save a lot of energy, since I make them so regularly, by cooking them on my cast iron round griddle pan.  They actually seem to split more evenly than when I make them in the oven.  As I take them off the griddle I place them between the folds of a tea towel, in a stack, and wrap any extra toweling around them until cool.  I then store in a sealed plastic bag. 


I use the chips I make from older pitas as crackers with cheese spreads , and hummus.  They are good with soup, too.  Terry


jackie9999's picture

Thanks for the replies ...the ones I made were rather heavy, althought they did *puff*.  I used them for hamburger buns, since I really like the Presidents choice 'Burgers First' thin hamburger buns and my heavy pitas were pretty close.

I will try the above suggestions and give it another shot :)


joe_n's picture

Hi ,

I use the following recipe at 80%-90% hydration.  You can also reduce the water to a hydration that you prefer.

How are you with wet doughs?  I am basically making a sourdough.

The dough is very tender.  I hope you will try it.


375 whole grain flour (325 whole wheat, 50 gr buckwheat or whole rye is a possible combination)

1-1/2 tsp SAF yeast (or 40 gr rye starter, 100% hydration)

1.5 tsp salt

300 gr water. (gives roughly an 80% hydration; increase the hydration is desired.)


1.  Mix all the ingredients by hand until the dough ingredients are uniformly distributed. It takes about 1 minute and the

dough will start to pull away from the bowl nicely.

(You might dissolve the rye starter in all the water first to break it up before adding the flour, salt and yeast.)

2.  Scrape the dough into a plastic tub that will allow for about a 50% rise.

Refrigerate 10-12 hours.

3.  Take dough out of the refrigerator and scrape the dough into a large stainless steel bowl and cover it with  plastic.

4.  Put a timer on for 4 hours.  After 1-2 hours, when chill is off the dough, begin stretch and folds (North/South/East/West) every 30 min for 3-4 times. I scrape the dough onto a lightly wet board to do the S/F 's.  When the dough is returned to the bowl, cover it with plastic again.  See Craig Ponsford's  video on making 100% whole grain ciabatta.  You will see the dough become billowy soft after 2 turns.  It is so amazing!  With dough so soft, you can't get a dense heavy bread or pita.

5.  After the 3rd- 4th S/F , wait 30 min and check the dough with a finger poke test.  (I wet my finger first.)  If the dough just comes back slightly then the dough is ready. 

6.  I use a fork and divide off 55gr balls.  If the dough is at a high hydration then preshape these ball with some tension by scraping the dough as you see demonstrated in the SFBI youtube on High Hydration Doughs-

Go to about the 3rd or 4th minute.

You do not need any flour to preshape.

7.  To cook the pita, follow the video on stovetop flatbreads and Indian roti.

Go to about 1:50.

The dough in the video is very stiff.  To handle wet dough, gently flatten the preshaped dough ball into a bowl of flour.

Keep your fingers only on the surface of the floured wet dough.

Then gently roll out the dough to about 3/16 inch thickness.  The dough should be stretchy.  Cook on a preheated dry cast iron pan (no oil) at medium heat.  When bubbles form, turn over and cook for 15 sec.

Transfer the pita to a hot electric coil (level-90-95% of max; not a red hot coil but one that is just red)  or gas burner.

The pita will puff.  Turn it over and when  lightly browned,remove it to a rack.  Don't let either side burn!!


You can make light 100% whole grain pita that are tender without added oils or dough conditioners.