Whole-Grain Pita Bread Recipe Is Ready to Wrap & Roll for Lunch or Dinner (7 Ingredients) by Jan Mostrom

I love soft pita bread, but I’ve never made it for myself until now. Who can resist homemade warm pita? I can’t. This whole-grain pita recipe is so easy to make at home and might just allow you to sneak whole grains into your family’s diet without anyone ever knowing.

To make this whole-grain pita bread recipe you will need a packet of active dry yeast, honey, whole-wheat flour (read about the health benefits of whole grains), all-purpose flour, salt, water and a high-heat oil for cooking. After some mixing, proofing and kneading, the dough is cooked in a skillet until puffy and browned.

Use the fresh pita for wraps or just add a bit of butter, roll up and enjoy! I stuffed mine with lentil and carrot salad and with my chickpea, pepper and feta sheet pan recipe. They were both delicious for lunch and dinner.

Love this recipe? Try this easy pita bread recipe.

Cuisine: Middle Eastern
Prep Time: 2 hours and 20 minutes
Cook Time: 4 minutes per pita
Total Time: 2 hours and 40 minutes (approximately)
Servings: 8

Ingredients

• 1 cup warm water
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 tablespoon honey
• 1 1/2 cups whole-wheat flour
• 1 cup all-purpose flour, plus extra for your workspace/kneading
• 1/2 teaspoon salt
• high-heat cooking oil

Here's how to make it: 

1. In a medium bowl mix water, yeast and honey. Stir to combine. Let the mixture sit until foamy and the yeast is activated, about 10 minutes.
   
2. Mix in flours and salt. Use clean hands to form into a ball. Add a bit more all-purpose flour if the dough is sticky.
   
3. Move the dough to a clean floured surface and knead for 5 minutes. Don’t worry about your style, just fold over, press out and fold over for 5 minutes.
   
4. Oil a bowl and place the dough inside. Cover with a moist kitchen towel and place in a warm place until it doubles in size, about 1 to 2 hours.
   
5. Flour a work surface. Put the dough onto the floured surface and knead for a few minutes. Add a bit more flour if it’s sticky. You want the dough to be smooth.
   
6. Roll the dough into a ball and cut it into 8 segments.
   
7. Heat a grill or cast iron skillet to medium high. While the pan heats roll a segment of dough into a ball and place on the flour surface. Roll it into the thinnest possible circle.
   
8. Oil the griddle or pan and place the rolled out dough on it. (Vegetable oil or canola oil work well for this recipe.)
9. Cook for 2 minutes per side or more until each side is bubbly and brown. Remove and repeat until the 8 pitas are cooked. Store the pita in an airtight container on the counter.
   

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