Whole Wheat Pita Bread Recipe

Mediterranean Cuisine for me is one the fall-backs I go to anytime I just don’t feel like Indian food. Pita Bread is almost like Chapatis, something that looks so familiar yet tastes so different. Traditionally, made with All-Purpose Flour, Whole Wheat Pita Bread is a little healthier twist on it without compromising on the flavors. Enjoy them as wraps, sandwich-pockets or as pita chips, they are easy to make and great to have around.

Prep Time: 15 min
Rise Time: 30min-1 hr
Cook Time: 30 min
Makes: 8-10 pitas


Whole Wheat Flour – 2 cups (approx 300gm)
Rapid Rise Yeast – 1tsp
Warm Water – 1/2 cup
Sugar – 1/2 tsp
Kosher Salt or regular Salt – 1/2 tsp
Room-Temperature Water – approx 3/4 cup
Olive Oil – 1 tbsp
Whole Wheat Flour (for dusting) – 1/2 cup


1. Add the Yeast and the Sugar to the Warm Water, mix and allow it to froth. May take 5-10 minutes.
2. In a large mixing bowl, mix the Whole Wheat Flour and the Salt.
3. Once mixed, form a well in the center.
4. Pour in the Activated Yeast and mix with a wooden spoon.
5. Add in additional room-temperature Water, a little at a time, and till the dough comes together. The dough will be stickier than that of Chapati dough.
6. Take another clean mixing bowl, and coat Olive Oil well all over.
7. Pour the dough into it and form a ball with Olive Oil all around.
8. Smear some Olive Oil on a knife and make a ‘X’ on the top of the dough.
9. Cover and set aside for 30 minutes to 1 hour.
10. Once risen, clean the counter well and dust with a little additional Flour.
11. Pour the Dough onto the counter and start working the Flour into the Dough.
12. Knead by pushing the Dough and then bringing it back to you and folding it in – and repeat till all the Flour is used up and the Dough is a workable consistency.
13. Once done, dust a little bit more Flour onto a work surface and portion out the Dough to form form balls to roll out.
14. Divide the Dough, take a portion and dust a bit of Flour and with your thumb, push apart and tuck in the dough. Repeat till you have a clean dough ball with no creases.
15. The underside, tuck in and roll out in your palms.
16. Place the dough-ball on the dusted work surface. Repeat till all the dough-ball are prepped.
17. Cover and leave for 10 minutes.
18. Meanwhile, preheat the oven to 450 degree F (approx 230 degrees C) with the baking sheet or a pizza stone in it.
19. Roll out the dough-balls, just as you would Chapatis, use a little Flour if needed. Do not roll too thin.
20. Once rolled place onto the hot baking sheet or pizza stone and allow them to puff. The rack for the baking should be as low as possible in the oven.
21. Cook for about 4-5 minutes, take the tray out and flip the Pitas and cook for another 2-3 minutes.
22. Remove and continue the process for all of the Pitas.
23. Serve hot store in an insulated container till ready to serve.
24. Stack them well so they do not dry up.
25. Enjoy them with some Hummus, Tahini Paste or with some filling as Pita Pockets.


1. Have too many? Freeze the Pitas for a lazy day!
2. Add additional flavoring to the dough to make it sure exciting.

Related Recipes suggestions:
Tahini Paste and Tahini Sauce
Spinach & Green Pea Hummus
Greek Layered Dip

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11 thoughts on “Whole Wheat Pita Bread Recipe

  1. They turn out really nice but the only thing is one side is so light that even when filling it, it gets very soggy even before serving

    1. Yes, it does happen.
      Try using dryer stuffing (like lettuce, cold cuts, cheese slices etc) closer to the edges and soggy stuffing (Hummus, tomatoes) towards the inside. So the dryer stuffing is in contact with the Pita and not the soggy stuffing. Does that help?
      Enjoy ?

  2. Hi,

    Just wondering if the whole wheat flour In this recipe can be replaced with Gluten free flour. I have a whole bag of whole wheat gluten free flour from Costco and I’m wondering if replacing would be a healthier option.

  3. Aah now i cant wait for fala-fal recipe :). Thank you for pita bread recipe for now, would definitely save some bucks and would be fresh as well.

  4. Awesome recipe …. I am always looking for whole wheat pita in Hong Kong but can’t find varieties of pita. Thanks for sharing & it looks so easy.
    When can we add the extra flavoring?


  5. Good to see you again Anuja!

    This recipe is so simple, thanks for sharing! I hadn’t realised that the big difference between pita bread and chappati is yeast. Am guessing that a tava would not reach the same temperature as a hot oven? (Lazy girl always tries to find the shortcuts 😉 )

    Is the move to India permanent or have you plans to return to Texas? I love your recipes, but much prefer to watch saheli together.

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