Whole Wheat Pita Bread – Like Magic

Homemade pita bread is so much better than store bought, which doesn’t have much of a texture and is flavorless to boot. Once I made my first batch and I realized how easy they are to make, I could never go back. I was a little intimidated at first, thinking there must be some complicated trick to make the center of the rounds hollow. But it really is like magic and watching them puff up like a balloon in the oven never gets old. These are perfect to make in the winter cause it gives you an excuse to stand by the stove.

Below is a complete visual break down of how you form the rounds before baking.

1. First grab a blob of dough and measure the weight on a kitchen scale, subtract or add dough until you get a 2-oz. blob.
2. Kneed the blob together and then squeeze it from the bottom and push upwards with one finger. This will form a perfect rounded top.

3. We have the top looking good, now we work on sealing up the bottom by pinching and kneading until it appears smoother.
4. Then you punch and press the bottom with your finger to get it even smoother.

5. Now pace the bottom of your hands together, cupping the dough ball and pressing on the bottom to make it round. You should have formed a perfect sphere.
6. Place this on a cookie sheet sprayed or wiped with a little oil. Do this until you have all 16 dough balls finished and on the cookie sheet. Cover this with a tea towel or plastic wrap and let rest for 20 minutes.

7. Next we preheat your oven to 425 degrees. Place an upside down cookie sheet in the middle of the oven while you’re at it, this is what we will bake the pitas on. Now place a sheet of parchment down on your work surface and lightly flour it. Place a dough ball down and press it down in the center to form a puck. Turn this over and place the top on some flour to lightly flour the other side.
8. With a small rolling pin roll the puck into a 5 inch round.

9. Do 2 and place them on the cookie sheet in the oven.
10. These cook fast. Watch as they magically puff up in the oven. They are done in 4 to 5 minutes. Use tongs to grab them out of the oven.  It’s a good idea to have 2 more rounds ready for the oven while 2 bake. After you have them out of the oven keep them covered with foil wrap and let them cool for at least an hour before you cut them in half.

Serve them with my Low Fat Hummus recipe or Pan Bagnat salad recipe. These can be frozen and keep for months.


  • http://www.southernpurplevegan.blogspot.com Ashley @ Southern Purple Vegan

    My eye’s lit up when I saw this in my reader, I love love whole wheat pita bread.

  • Marlene

    How much yeast is it? I have a large container of yeast. I’m guessing about 1 tablespoon. I would like to make these. It looks great!!!

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    Marlene, It’s 2 teaspoons.

  • http://www.laramedina.blogspot.com Lara

    Love the new look of the blog!

  • Gina

    I love pita, and agree that store-bought pitas are tasteless. I am so happy to see this recipe. I tried making these (similar, but not exactly the same, ingredient proportions) while living overseas but the oven did not get hot enough, and they were awful (ended up feeding them to the birds, who did seem to enjoy the broken, dried pieces, at least). Can’t wait to try these again, now with an oven that heats properly. Will let you know.

  • Gina

    Sorry, forgot to also say that your kneading instructions are very good as making these is not obvious.

  • Mary

    Can you use the bread machine to make the dough?

  • Lucy

    On you recipe page it says to knead but not for how long– you say for — minutes, but you didn’t actually say the minutes. How long do I knead this?

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    Lucy, 3 mins, I fixed the recipe.