Whole Wheat Pita Bread

4.2 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 167.2
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 466.7 mg
  • Total Carbs: 36.2 g
  • Dietary Fiber: 6.1 g
  • Protein: 6.6 g

View full nutritional breakdown of Whole Wheat Pita Bread calories by ingredient


An easy recipe for home-made pita bread - lower in salt than commercial brands, and fabulous tasting! An easy recipe for home-made pita bread - lower in salt than commercial brands, and fabulous tasting!
Number of Servings: 5


    2 cups whole wheat flour
    1 tsp salt
    1 tbsp active dry yeast
    1/2 tsp sugar
    1 tsp cayenne (optional)
    Enough warm water to make a fairly soft dough - add more flour if you need to make it firmer.


Proof the yeast by putting it, together with the sugar, in half a cup of warm water and letting it stand for ten minutes, until the mix is foamy. (If it's NOT foamy, you may need to go buy some fresh yeast!)

In a large mixing bowl, sift together the flour, salt and cayenne (if you're using it). I use whole wheat "atta" flour from an Indian store - regular whole wheat will work just as well, but atta is more fine ground.

Add the proofed yeast mixture and enough warm water to knead into a firm dough. Knead for a couple of minutes, then form into a ball shape and leave to rise, covered with a damp cloth or plastic wrap over the bowl until the dough doubles in volume (it can take as little as an hour in warmer temperatures, or a couple of hours if it's cooler where you are).

Pre-heat the oven to 450 degrees Fahrenheit.

Divide the dough into 5 approximately equal portions - pinch them off, don't flatten or re-knead the dough at this point, you _want_ it to be fluffy!

Gently roll each each portion into a ball, flour the ball and the rolling board, and roll out into a thick circle, about 1/8 inch thick. Transfer to a floured baking sheet. Repeat.

You don't need to let these rest, but a few minutes won't hurt anything.

Bake in the 450 degree oven for 6 to 10 minutes (the first batch will take longer than following iterations) - set the timer for 6 minutes, and keep checking. The bread is done when it's nicely puffed and golden brown.

If the bread doesn't puff up, you may have rolled it too thin - look for it to go golden brown. It'll be delicious anyway.

Eat it hot, room temperature, or cold - it's irresistible no matter what!

Serve with hummus, mutabbal (baba ghannouj), olives, feta cheese, or just about anything else you can think of. Slice some fresh tomatoes and cucumbers and serve them alongside, sprinkled with just a bit of sea salt.

Number of Servings: 5

Recipe submitted by SparkPeople user BIGGIRL208.

Member Ratings For This Recipe

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    I did cayenne and garlic powder and it's a little weird. I will make this recipe again, but will probably brush with garlic+olive oil next time instead of the way i did it. - 4/7/11

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    This bread was really good and easy to make. The cayenne was a great addition. I would recommend adding garlic too - 10/26/10

    Reply from BIGGIRL2082010 (10/28/10)
    Oooh, loving that suggestion - will definitely try it with garlic and maybe sometimes with other herbs, too. Can't BELIEVE I didn't think to experiment beyond the cayenne! :) - THANKS!

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    Very Good
    I used almost 1 cup of additional water, which made the dough pretty soft. They wound up a little crispy, so next time, I'll pay CLOSE attention to how thick I roll them out and how long I bake them. - 3/25/10

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    Very Good
    Awesome, first time trying to make them and a couple didnt puff up much, but was still good to eat. Looking forward to making them again and I love that I can make 5 instead of a big batch. Thanks! - 1/5/10

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    Easy and DELICIOUS ! - 5/25/09