5 Ingredients or Fewer
Whole Wheat Pita Bread
Popular on Food52
12 Reviews
Bonnie F.
March 26, 2019
I have never made bread before and for sure not pita bread. Needless to say expectation were low. I am elated at the results! It's a bit heavy, I think because I didn't roll it out quite enough as I was trying to adhere to the 1/4 inch suggestion. Also I think I might have kneaded it just a little too much, at least that's all I can figure out. For the first time and a brand new baker...I can't be happier. Thanks for this recipe and the great tips in the reviews.
Peanut
March 19, 2019
I didn't have whole wheat pastry flour so used 1/2 whole wheat flour + 1/2 cake flour. These turned out great!! I tried cooking some on a pizza stone, some on a baking sheet, and some on a nonstick skillet - the baking stone worked best (but of course, you can only cook one at a time this way). I had some problems making the dough into pretty discs or ovals, but I embraced a rustic look. After a few days, when the pitas were starting to be a bit dry and past their prime, I tore them up, tossed them with olive oil and salt, and baked them into pita chips that I put into a salad with halved grape tomatoes, fresh mint and fresh basil, lemon zest and juice, olive oil, crushed garlic, and romaine, topped with sliced skirt steak. Heavenly. This recipe is a winner, for both right away and for leftovers!
Kitchie
May 22, 2016
I've made pitas half a dozen times or so (though not this recipe yet), and I invariably get a heavy bottom, as it were, and a crispy top. Any advice? Thanks!
Robin L.
February 18, 2013
I put the yeast, salt, and flour in the bowl of my food processor with a dough blade and pour in the water while it's blending. I've adapted most of my bread recipes to this method without additional bowls or proofing of the yeast. It always seems to work. Is there any reason why this isn't done? Does anyone else do this?
adele93
February 17, 2013
im watching the second batch cook in the oven now - rising beautifully. the first batch didnt really rise as much, but i turned the oven down a bit and that seemed to do the trick for the second batch, i had an incident with the dry yeast at the start and had to add more, that wasn't a problem, i will defently be making these again :)
adele93
February 12, 2013
i dont have access to whole wheat pastry flour - would normal whole wheat SR flour be okay?
RoundLake C.
January 26, 2013
Are the amounts of water and flour correct as published? instead of dough it was a watery batter. I ended up adding about 3 more cups of flour before the dough became smooth and elastic. And, well, they never puffed.
[email protected]
January 22, 2013
Can you make this with gluten free flour?
Becky R.
January 23, 2013
Bob, I haven't tried but I would think that you could if you use the same ratios! Let me know how they turn out!
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