HEALTHY WHOLE WHEAT PITA BREAD (Oil-Free, WFPB)
Make soft, fluffy, and flavorful Whole Wheat Pita Bread at home with this easy, vegan recipe. Perfect for wraps, dips, and more!
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.