Make whole wheatpita bread at home! This pita bread recipe is super easy, very healthy and tastes so much better than the store-bought!
Lately I’ve been busy busy busy. I remember my sisters telling me when I had one and two little ones running around, just how hard it is to have older kids. How many hours you spend carting them around to different lessons and practices. I remember thinking that I wouldn’t feel that way when I had older kids and that I would always make sure my kids were on a strict schedule.
I can’t believe how much of my day is centered around my older kids! Well, all four of my kids, really. Let’s have a breakdown of my week, shall we?
Homemade Pita Bread Recipe (with Video And Step By Steps)
Are you sensing a pattern?! It’s crazy. And it’s pretty fun too but let’s just say making most things “homemade” has fallen by the wayside, considering late afternoon to evening baseball games going on. I’ve been crock potting it as much as possible! Except for this recipe. This is easiest bread recipe ever!
My boys are in love with this pita bread. They were very impressed I had made them from scratch. It took me a few tries to get the oven temp and everything correct, but it was worth it.
They are SO easy! Four simple ingredients and only one short knead session. These are fool-proof. I’m the worst at making bread and I can whip these up with ease.
Olive Oil Whole Wheat Pita Bread (pitta)
Not only are they delicious, but they’re healthy too! I used all whole wheat flour but you can use whatever flour you like. And the cool part about them is that they puff up when they cook. They end up looking like pillows when you pull them from the oven and my boys got a big kick out of it.
Fill them up with whatever you like or eat them plain with hummus. They’re great to bring to work with your lunch or pack in your kids’ lunch boxes. Even with a busy schedule, you will love this easy homemade pita bread!
Jen Nikolaus is a recipe blogger and photographer over at Yummy Healthy Easy. She lives in beautiful Southern California with her husband and four boys. You’ll find her sharing healthier, budget-friendly, family-friendly, and easy dishes with some yummy desserts thrown in, too! Thanks for stopping by!“What? Another Greek pita bread recipe? One of the zillions floating around the web? No thanks!” Before you walk away, THINK for a second. This is a food blog specializing in traditional Greek food. In Greece, we take pita bread very seriously, and, believe me, I am not going to share another boring, bland pita bread recipe but the best traditional Greek whole-wheat pita bread you have ever made. Simple ingredients, perfect texture, supreme flavor, and a healthier version.
Homemade Whole Grain Pita Bread
From this day on, you will have the right to call yourself a Greek pita bread expert. It’s such an easy and almost fool-proof recipe that everyone -and I mean EVERYONE - can make. Invite your kids to join you because it is fun too especially the rolling part and all this messy play with flour (don’t freak out, you will clean later).
I have to warn you though. You won’t enjoy store-bought pitas anymore and maybe you will be somehow disappointed with pita bread from your favorite Greek restaurant. Because you are so going to LOVE all about your homemade Greek pita bread.
...first thing first. I am talking about the traditional Greek pita bread meaning THE ONE WITHOUT the big pocket but the one with charred little cute air pockets instead.
Pita Bread Recipe (oven Or Stovetop)
For sure, souvlaki is the most popular way to use up the traditional Greek pita bread but this is an entirely new post, guys.
In Greek, we love pita bread and we use it as a wrap or torn into pieces for dipping either in hummus or whipped feta. or tzatziki or eggplant dip (melitzanosalata) or served with ladera (vegetables simmered in a luscious tomato-olive oil sauce) like briami (roasted vegetables), cabbage stew (lahanorizo), stuffed vegetables (gemista) or .... ok somebody stop me, please. In a few words, pita bread is served EVERYWHERE and paired with EVERYTHING. I keep my mouth shut and talk no more.
The Mediterranean way of eating features grains consumed in whole meaning in minimally-processed form. You know, the way our ancestors used to enjoy their bread made from scratch with 100% natural ingredients. Making this simple swap from refined to whole-grain foods can have huge benefits for your health! Consequently, this whole wheat pita is a highly nutritious bread, an excellent source of protein, and fiber while containing minimal fat.
Greek Whole Wheat Pita Bread
However, in order to get a perfect chewy texture, we are going to use hard flour (also called bread flour and strong flour) as well. Higher amounts of protein from this flour will produce gluten that will give the dough elasticity and the characteristic soft and chewy texture. That's why this recipe calls for half whole heat and half hard/bread/strong flour.
Durum or semolina flour for rolling the dough is perfect for one very important reason. This flour’s texture is heavier and coarser than most milled flours. It won’t absorb the moisture of the dough for sure and won’t make the dough hard enough to roll. That’s how our pitas remain soft and chewy as the traditional Greek pita bread should be. I highly recommend this step, especially for whole-wheat pita bread. It makes all the difference.
We simply need a smooth but hard dough. Follow the instructions and add little water ONLY if the dough is too sticky. Don’t over-knead the dough. If it is smooth enough, let it double its size and gluten will do the rest for you.
Homemade Pita Bread Recipe
Follow my instructions and don’t skip any ingredient. For example, if you don’t add vinegar, you won’t get the perfect elasticity I have already promised. Then, don’t put the blame on the poor blogger, please.
If you don’t want to use the dough right away, cover the bowl with plastic wrap and keep it overnight in the fridge. The following day, the dough is ready for rolling.
It’s important to roll your pita bread dough out thin because a thick dough will result in dense and heavy pita bread. Unless you like thick pitas and you want them to look puffy. Totally fine by me. It’s your game.
Whole Wheat Pita Bread Recipe
You got two choices here. Either you simply roll out your pitas and throw them into the skillet or you shape them using a round cutter, a plate, etc. I usually make 2 different sizes that cover all my needs: mini bread pitas about 6 inches (15cm) and large 8 inches (20cm).
It has to be super extra hot because that’s how you will watch little pockets of air puffing instantly as soon as the dough touches the skillet. Plus, you will get the toasted spots that I adore and that’s an indication of a well-cooked pita bread. At least for my cooking standards. I have used both an iron cast skillet and a nonstick one and I got to tell you the iron cast skillet gives tastier and crunchier toasted bottoms. However, whatever skillet you use, it has to be really really (have I said really?) hot.
As I have already posted, I make 2 loaves of whole wheat homemade bread once per week, I freeze one loaf and that’s how the bread served in my home is always fresh, delicious, and healthy.
Whole Wheat Pita Pockets 1/2 Pita Recipe
I do the same for my pita bread. Once or twice per month, along with my bread, I prepare my pitas. I keep some fresh pitas in the fridge and I freeze the rest of them. Simply toss in freezer bags the quantity you usually serve. For example, I freeze and serve 2 large pitas or 4 mini pitas which is the portion I serve for one day. Leave the freezer bag as it is on the countertop until thawed and in a few minutes you are going to have delicious, homemade pita bread whenever you want.
I should definitely mention here that this dough for pita bread is excellent for pies as well. In case I have plenty of vegetables and cheese in the fridge, I make variations of this mini pies recipe. It is so easy to make and delicious that it is worth every single step. I prepare my mini pies while my pita dough is proofing and I bake the mini pies while I finish my pitas on the stovetop. Does it sound complicated? Well, it may be a little bit at the beginning but it will be getting easier each time. Promise!
Do your thing. You deserve it. Eat your pita straight out from the skillet as I do (what? No? Come on, why not?). It is so tempting. So hard to wait until they’ve reached the table!
Whole Wheat Pita Bread • Curious Cuisiniere
Serve alongside your favorite Greek dishes, with grilled meats, salads, with dips like hummus, whipped feta. Season with herbs and spices and serve the perfect substitute for bread that will amaze everyone. I have to warn you again, guys! Your clan is going to
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