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    Home » Recipes » Breads » Yeast Breads

    Whole Wheat Pita Bread Recipe

    Published by Melissa on December 30, 2014 | Updated June 10, 2022 | 27 Comments

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    Pita bread is a soft easy-to-make flat bread made from a yeast bread dough, rolled thin, then baked at a high temperature so it puffs up as it bakes.

    This month’s theme for Progressive Eats, our virtual progressive dinner, is Mediterranean Food. My family loves Greek food, so I was looking forward to all the fabulous dishes the Progressive Eats bloggers would be creating for our dinner. I choose to create a Whole Wheat Pita Bread recipe to serve with our Mediterranean feast.

    Whole Wheat Pita Bread - a fun pocket bread

    Baking the dough at high temperature causes the flatten dough to puff up and create a pocket in the pita. You don’t want to roll your dough too thin. It needs to be at least ¼ inch thick to create the pocket. However, even if your dough doesn’t puff up and create a pocket, don’t worry, your pita will still taste great.

    If your dough doesn’t roll out easily, just let it relax covered for five minutes and then roll it out. Resting allows the gluten to relax.

    Whole Wheat Pita Bread

    Pita bread is super versatile. You can serve pita bread cut in to triangles as an appetizer, with hummus or tzatziki sauce, a Greek yogurt cucumber sauce.

    Pita is also often used to wrap gyros, kebobs, or falafel. You can also make pocket sandwiches and fill the pitas with your favorite sandwich fillings.

    Greek Tacos in a Pita from Pressure Cooking Today

    Or, do what I like to do and make Greek Tacos. The Greek Taco recipe is on my other site, Pressure Cooking Today, and includes a tzatziki sauce recipe.

    How ever you serve pita bread, it’s easy-to-make and fun to watch it puff up in the oven as it bakes. I hope you’ll give it a try.

    Now be sure and scroll down below the recipe and check out all of the other delicious recipes the group put together for our progressive Mediterranean dinner.

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    Whole Wheat Pita Bread

    Cook Time6 mins
    Total Time6 mins
    Course: Breads
    Keyword: baking, yeast bread
    Servings: 6 pitas
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 2 cups bread flour
    • 1 cup whole wheat pastry flour
    • 2 ¼ teaspoon 1 package Quick Rise Yeast
    • 1 teaspoon salt
    • 1 ¼ cups warm water 120–130°F
    • 2 tablespoons olive oil
    • 1 teaspoon honey

    Instructions

    • In a large mixing bowl, combine 1 cup flour, 1 cup whole wheat pastry flour, yeast, and salt. Add warm water, oil, and honey to flour mixture. Blend at low speed until moistened; beat 1 minute at medium speed. Switch to the dough hook and gradually mix in remaining flour to make a smooth dough, add more or less flour as necessary. Knead for 5 minutes.
    • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles, about 45 minutes.
    • Preheat oven to 450° with a pizza stone on the center rack. (At least 30 minutes before baking pita so your stone gets really hot.)
    • Punch the dough down, and divide dough in to 6 pieces. Let pieces rest five minutes covered. Form each piece of dough in to a ball, flatten and roll out each piece in to an eight inch circle. Keep the rolled-out pitas covered until ready to bake, but do not stack.
    • Bake pita two at a time on the baking stone until puffed and starting to brown, about 2 - 4 minutes. Turn pitas over and bake 1 - 2 minutes more. Wrap pita breads in a kitchen towel to keep warm until ready to serve.
    Welcome to Progressive Eats, our virtual version of a progressive dinner party. This month’s theme is Mediterranean Food and is hosted by Megan Myers who blogs at Stetted. Try something new for the New Year; a mix of appetizers, salads, main dish and desserts all featuring recipes with a Mediterranean look and feel.

    If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

    We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

    Mediterranean Feast

    Appetizers

    • Greek Salad Skewers from Miss in the Kitchen
    • Herbed Labneh from Spice Roots

    Salad

    • Prosciutto and Pomegranate Salad from Creative Culinary

    Soup

    • Avgolemono (Greek Lemon Chicken soup) from The Heritage Cook

    Main Course

    • Sumac Lamb Chops with Pomegranate Relish from Stetted

    Bread

    • Pita Bread

    Veggies/Sides

    • Spiced Chickpeas with Feta and Preserved Lemon from Healthy Delicious
    • Greek Roasted Lemon Cauliflower and Potatoes with Feta Cheese from Jeanette’s Healthy Living
    • Ricotta and Herb Stuffed Eggplant from Lana’s Cooking

    Drinks

    • Hibiscus Rose Sharbat (Turkish) from Pastry Chef Online

    Dessert

    • Vassilopitta (New Year Wish Cake) from girlichef
    • Orange Chocolate Olive Oil Marble Cake from Life’s A Feast

    Whole-Wheat-Pita-Bread-Collage-Barbara-Bakes

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Cheryl

      January 29, 2015 at 7:25 pm

      Your pita bread looks wonderful. I have a question regarding the wheat flour. I have some KAF in my freezer. Would it be okay to use that in place of the pastry flour?

      Reply
      • Barbara Schieving

        January 29, 2015 at 7:29 pm

        I assume it’s regular whole wheat flour? I haven’t tried it, and the pita will be a bit heavier than using the pastry flour, but it should work just fine. The rise time might be a little longer too.

        Reply
    2. rebecca

      January 05, 2015 at 2:43 pm

      these look wonderful happy new year

      Reply
    3. Teresa

      January 03, 2015 at 9:41 pm

      Looks wonderful Barbara. I love the idea of making my own pita bread. Thanks for sharing.

      Reply
    4. Mary Bostow

      January 03, 2015 at 5:35 am

      Since moving to Ky I haven’t been able to find Pita bread in Kroeger. I love making personal pizzas with it. I’m going to try your recipe, it looks absolutely wonderful!

      Reply
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