Whole Wheat Pita Recipe

Activate yeast

In a small bowl, combine the warm water (1 cup) and honey. Sprinkle the active dry yeast over the surface, stir gently, and let sit 5–10 minutes until foamy. If it doesn't foam after 10 minutes, discard and start with fresh yeast.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together the whole wheat flour, all-purpose flour, and salt until evenly combined.

Combine and knead

Make a well in the center of the flour mixture. Pour in the foamy yeast mixture and the 2 tablespoons olive oil. Stir with a wooden spoon or use the dough hook on low speed until the dough comes together. If the dough feels very stiff or dry, add the additional warm water (up to 1/4 cup) a tablespoon at a time until the dough is soft and slightly tacky but not sticky.

Knead

Knead the dough on a lightly floured surface for 6–8 minutes by hand, or 4–5 minutes with a stand mixer on medium speed, until it is smooth, elastic, and springs back when lightly pressed.

First rise

Lightly oil a clean bowl with a little olive oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours.

Divide and bench rest

Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces (about 90–100 g / 3.2–3.5 oz each). Shape each piece into a smooth ball, cover with a towel, and let rest for 15–20 minutes so the gluten relaxes.

Roll into rounds

Working with one dough ball at a time, use a rolling pin to roll each ball into a circle about 6 inches (15 cm) in diameter and approximately 1/8 inch (3 mm) thick. Try to keep thickness even for consistent puffing.

Preheat oven and baking surface

Place a baking stone or inverted heavy baking sheet on the middle rack of the oven and preheat to 475°F (245°C) for at least 30 minutes so the surface is very hot. Alternatively, heat a heavy cast-iron skillet over medium-high heat on the stovetop.

Dust and transfer

If using a peel or flat sheet, dust it with semolina or cornmeal to help transfer. Transfer 2–3 rolled rounds at a time to the preheated baking surface. If using a skillet, cook one at a time.

Bake (oven method)

Bake on the hot stone or sheet for 3–5 minutes, watching closely. Pitas should puff quickly and develop light golden spots. Flip once if desired to brown both sides (optional) and bake an additional 30–60 seconds.

Skillet method

Place a rolled round in the preheated dry skillet. Cook 1–2 minutes until bubbles form and the underside has brown spots, then flip and cook another 1–2 minutes. For a pronounced pocket, press gently with a spatula while cooking to encourage puffing.

Finish

Remove cooked pitas to a cooling rack and immediately brush lightly with 1 tsp olive oil and sprinkle with a pinch of sea salt if using. Cover the warm pitas with a clean dish towel or place them in a slightly closed container for 5–10 minutes to stay soft and encourage final pocket formation.