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Discover the joy of homemade Whole Wheat Pita Bread with this easy, vegan, and oil-free recipe. Soft, fluffy, and bursting with wholesome flavor, these pitas are perfect for sandwiches, dips, or enjoying on their own.
With simple ingredients and step-by-step instructions, you’ll be amazed at how easy it is to create this versatile staple in your own kitchen!
This Whole Wheat Pita Bread recipe is made free from oil and refined sugar. With its simple ingredient list, you can enjoy this bread without worrying about hidden additives or preservatives.
I’ve been loving the process of making more types of bread at home with whole-food, plant-based ingredients.
There’s nothing better than knowing exactly what goes into your food and the satisfaction of baking it yourself. My sister taught me how to make these pita breads and other flatbreads that I’m excited to share with you all soon.
I invite you to join me in the joy of making your own Whole Wheat Pita Bread at home. There’s something truly special about creating bread from scratch; with this simple recipe, you can experience that magic, too.
Whether you’re a seasoned baker or new to the kitchen, I encourage you to give this a try and enjoy the wholesome, delicious results. Let’s get baking together!
HOW TO PREPARE THIS WHOLE WHEAT PITA BREAD
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
To prepare this Whole Wheat Pita Bread, mix and knead a simple dough made from whole wheat pastry flour and simple ingredients, then let it rise before shaping into rounds.
Finally, cook each pita in a hot oven to achieve that perfect, fluffy texture with a deliciously soft interior.
That’s a high-level description. Now, let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
To make this pita bread, you’ll need a few basic tools:
- Mixing Bowls: For combining your ingredients.
- For the oven method, a baking stone or baking sheet.
- Cast-iron skillet or Non-Stick Pan: Essential for achieving the perfect cook on your pitas in the stove method.
- Rolling Pin: To flatten the dough into circles.
- Clean Kitchen Towel: To cover your dough and keep it soft after cooking.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this healthy pita bread:
- Whole Wheat Pastry Flour: Provides a lighter texture while still delivering the benefits of whole grains. Substitute: Regular whole wheat flour can be used for a heartier, denser pita.
- Warm Water: Activates the yeast and hydrates the flour to form the dough.
- Orange Juice (Optional): Tames the mildly tannic flavor of whole wheat, giving the bread a pleasant, balanced taste.
- Maple Syrup: Adds a subtle sweetness that complements the nuttiness of the wheat. Substitute: date syrup can be used as an alternative.
- Active Dry Yeast: The leavening agent that gives your pita bread its rise and fluffiness. Substitute: Instant yeast can be used in the same quantity; no need to activate it separately.
- Salt: Enhances the flavor of the bread.
DIRECTIONS WITH PICTURES
To prepare this recipe, follow these steps:
Activate the Yeast: Mix warm water and maple syrup in a small bowl. Sprinkle yeast on top, stir, and let sit for 5-10 minutes until frothy.
Mix the Dough: Combine whole wheat pastry flour and salt in a bowl. Add the yeast mixture and orange juice (if using), then mix until a dough forms.
Knead the Dough: Knead on a lightly floured surface (or in the same bowl) for 5-7 minutes until smooth and elastic.
Let the Dough Rise: Place the Dough in a bowl, cover it with a damp cloth, and let rise in a warm place for about an hour until doubled in size.
Shape the Pitas: Punch down the Dough, divide it into 6-8 pieces, roll it into balls, and flatten it into 1/4-inch thick circles.
Prepare for Cooking: Preheat your oven to 475°F and place a baking stone or inverted baking sheet on the lower rack to heat up. Keep the dough circles covered with a damp cloth until ready to cook.
Cook the Pitas (Oven Method): Place the dough circles on the preheated stone or baking sheet and bake for 3-5 minutes until puffed and lightly browned.
Cook the Pitas (Stovetop Method): Preheat a cast-iron skillet or non-stick pan over medium-high heat. Place one of the dough circles in the pan and cover with a lid for 1-2 minutes to trap the steam and help it puff. Uncover, flip, and cook for another 1-2 minutes until both sides are lightly browned.
Cool and Serve: Wrap cooked pitas in a clean kitchen towel to keep them soft. Serve warm or store in an airtight container.
TROUBLESHOOTING: WHY DIDN’T MY PITA BREAD PUFF UP?
If the pitas don’t puff up, it could be due to several factors:
- Insufficient Heat: The skillet or oven might not be hot enough. Pitas need a burst of high heat to create the steam that causes them to puff up. Make sure your skillet is properly preheated over medium-high heat before cooking.
- Dough Thickness: If the dough is rolled too thick, it may not puff up evenly. Roll the dough to about 1/4 inch thick to allow it to puff up during cooking.
- Moisture Content: The dough might be too dry or too wet. If it’s too dry, it won’t have enough moisture to create steam, and if it’s too wet, it may not hold together well enough to trap the steam. Aim for a smooth, elastic dough that’s slightly tacky but not sticky.
- Proper Resting: After shaping the dough into pitas, if you let them sit uncovered for too long, they may dry out, preventing them from puffing up. Cover the dough circles while you heat up the skillet to keep them moist.
- Uneven Cooking Surface: If your skillet or baking stone isn’t evenly heated, the pitas may cook unevenly, which can prevent puffing. Ensure the cooking surface is uniformly hot before placing the dough on it.
- Incorrect Rolling Technique: Rolling the dough unevenly can lead to areas that are too thick or too thin, affecting how the pita puffs up. Try to roll the dough evenly and avoid pressing too hard.
- Insufficient Yeast Activation: If the yeast isn’t fully activated or the dough doesn’t rise properly, it can affect how well the pitas puff up. So that, ensure your yeast is fresh and the dough has enough time to rise.
- Overcrowding the Pan: If you cook too many pitas at once, the heat can drop, preventing proper puffing. So, cook them one at a time to ensure they each get enough heat to puff up.
Even if your pitas don’t puff up perfectly, they’ll still taste great and you can enjoy them as a flatbread. If you’re consistently having trouble with puffing, experimenting with these factors can help you achieve better results.
WHAT WILL YOU LOVE ABOUT THIS RECIPE?
Well, you will find that it is:
- Simplicity: This recipe is simple to follow, making it perfect for beginners and seasoned bakers. You don’t need any fancy equipment—just a few essential ingredients and a bit of time. (Read the troubleshooting sections and the notes of the recipe in advance to avoid any issues. But don’t be intimidated—if I can do it, you can do it! :D).
- Wholesome Ingredients: Made with whole wheat flour, this pita bread is packed with fiber and nutrients. You’ll love knowing that every bite is delicious and nourishing.
- Versatility: These pitas are incredibly versatile. They’re the perfect canvas for any meal, whether for sandwiches, wraps, or dipping into your favorite hummus.
- Soft and Fluffy Texture: The combination of kneading and cooking method ensures that each pita is soft, fluffy, and perfectly chewy. It’s the ideal texture for holding all your favorite fillings without falling apart.
- Homemade Satisfaction: There’s something incredibly satisfying about making bread from scratch. This recipe allows you to experience the joy of homemade bread, knowing what’s in it and enjoying it fresh out of the skillet.
You’ll love how this recipe brings warmth and comfort to your kitchen and the satisfaction of creating something truly wholesome and delicious!
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE CARD
HEALTHY WHOLE WHEAT PITA BREAD (Oil-Free, WFPB)
Equipment
- 2 mixing bowls
- 1 Baking stone (or baking sheet)
- 1 Rolling Pin
Ingredients
- 2 cups whole wheat pastry flour (or substitute with whole wheat flour)
- 1 cup warm water (110°F to 115°F)
- 2 Tbsp orange juice (optional; substitute with water if not using)
- 1 Tbsp maple syrup
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 tsp salt
Instructions
- Activate the Yeast: Mix the warm water and maple syrup in a small bowl. Sprinkle the yeast on top, stir gently, and let it sit for 5-10 minutes until it becomes frothy.
- Mix the Dough: In a large mixing bowl, combine the whole wheat pastry flour and salt. If using, add the orange juice to the yeast mixture, and then pour the yeast mixture into the flour. Mix until a dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Add a little more flour if needed to prevent sticking.
- Let the Dough Rise: Place the dough in a clean bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles.
- Shape the Pitas: Once the dough has risen, punch it down and divide it into 6-8 equal pieces. Roll each piece into a ball and then flatten it into a circle about 1/4 inch thick. Use some flour to prevent sticking*.
- Cook the Pitas in the Oven: Preheat your oven to 475°F and place a baking stone or inverted baking sheet on the lower rack to heat up. Once hot, place the pitas directly on the preheated surface and bake for 3-5 minutes () until they puff up and turn lightly browned on top (baking time will vary from oven to oven). See how to cook on the stovetop in notes**.
- Cool and Serve: Once cooked, wrap the pitas in a clean kitchen towel to keep them soft. Serve warm or let them cool completely before storing them in an airtight container.
Notes
- Flour Choice: Whole wheat pastry flour creates a lighter, softer pita, while regular whole wheat flour yields a heartier, denser texture. Choose based on your preference.
- Orange Juice Option: Orange juice is optional but recommended if you want to tame the mildly tannic flavor of whole wheat. If you prefer a more neutral flavor, simply substitute the orange juice with equal water.
- Yeast Activation: Ensure the water used to activate the yeast is warm but not hot (110°F to 115°F). If the water is too hot, it can kill the yeast; if it’s too cold, the yeast may not activate properly.
- Kneading Tips: Proper kneading is key to achieving a smooth, elastic dough. Knead until the dough no longer sticks to your hands and becomes soft and pliable. But avoid adding to much flour.
- Dough Rising: Let the dough rise in a warm, draft-free area. If your kitchen is cool, you can place the bowl of dough in a slightly warm (but turned off) oven to help it rise.
- * While shaping the pitas, use only a small amount when shaping the dough balls and rolling out the pitas to avoid making them dense or causing them to crack.
- Cooking Pitas: Cook the pitas individually to ensure they puff up properly.
- ** Cooking on the Stovetop: Preheat a cast-iron skillet or non-stick pan over medium-high heat. Place one of the dough circles in the pan and cover with a lid for 1-2 minutes of cooking. Then, uncover, flip, and cook for another 1-2 minutes until both sides have light brown spots.
- Storing Pitas: Wrap them in a clean kitchen towel immediately after cooking to keep them soft and pliable. Once they cool, store them in an airtight container at room temperature to maintain freshness for up to 3 days.
- Make Ahead: You can make and refrigerate the dough after the first rise. When ready to use, let the dough come to room temperature before shaping and cooking the pitas.
- Freezing: Pitas freeze well. After cooling, stack them with parchment paper between each pita, place them in a freezer-safe bag, and freeze them for up to 3 months. Reheat in a skillet or toaster oven before serving.
WAYS TO ENJOY THIS RECIPE
Here are some ways to enjoy your pita bread:
- Stuffed Pita Sandwiches: Slice open your freshly made pita and fill it with your favorite veggies, falafel, or grilled tofu. Add a drizzle of tahini sauce or a dollop of hummus for a satisfying, portable meal.
- Pita Pizzas: Use your pita bread as a base for quick and easy mini pizzas. Spread on some tomato sauce, load it with veggies, and sprinkle with your favorite vegan cheese. Bake until crispy and enjoy a fun, customizable pizza night.
- Dipping Delight: Serve your pita alongside various dips like hummus, baba ganoush, or tzatziki.
- Breakfast Pita: Stuff your pita with scrambled tofu, sautéed veggies, and a sprinkle of nutritional yeast for a hearty breakfast on the go.
- Wrap It Up: Roll your pita around your favorite fillings, such as roasted veggies, beans, tofu or tempeh, and enjoy a delicious wrap that’s easy to take on the go.
- Pita Pocket Bowls: Cut your pita into quarters and serve them alongside a bowl of your favorite grain salad or roasted vegetables. Use the pita to scoop up the flavorful ingredients.
No matter how you enjoy it, this Whole Wheat Pita Bread will quickly become a versatile kitchen staple!
DID YOU MAKE THIS WHOLE WHEAT PITA BREAD RECIPE?
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