Whole wheat pita bread recipe

I’ve taken upon myself to make as many things I eat from scratch – both to be more in control of my nutrients, but also to learn more about food and cooking. So when I really want a pita burger for dinner, I had to start baking some.

I tried a couple of different recipes, but I just didn’t get the pitas to poof like they should. This of course might have been because of my limited baking skills, but neither the less; a pita without proof is a pita without a pocket, and that’s just not a pita at all!

So I tried this recipe from Veg Recipes of India, and poof! I felt this childlike excitement when I saw how they just grew in the oven, and my mouth got all wet thinking of all the yummy stuff I could fill them with.


  • — 450 g wholewheat flour
  • — 120 ml (½ cup) warm water for the yeast
  • — 295 ml (1 ¼ cup) warm water for the rest of the dough
  • — ½ Tbsp active dry yeast
  • — 1 ½ Tbsp olive oil for the dough, and 1 Tbsp to butter the dough with later
  • — ½ tbsp salt
  • — a pinch of sugar


Add 120 ml (½ cup) of the warm water inn a small bowl and sprinkle a pinch of sugar in it. Add the east, stir, and keep aside for 10 to 15 minutes in room temperature.

In a large bowl, mix the dry ingredients and add olive oil and the rest of the warm water. When the yeast has fronted, add the mix in the large bowl and knead until you have a soft and smooth dough. Apply the rest of the olive oil all over the dough, cover with a kitchen napkin and leave it to rest for 1 to1.5 hours in room temperature.

Preheat the oven to 250 degrees C (482 degrees F). Once the dough has double up, remove it fromt the bowl, place it on your work surface and deflate the dough gently. Dewide the dough into 6-8 equal parts, and make medium sized balls.
Dust the work surface with flour and roll each ball into round circles of about 15 cm (6 inch) and 0,6 cm (¼ inch) thick. Cover the circles loosely with a kitchen towel and let them rest in room temperature for 10 minutes.

Place the circles on several greased trays leaving some space around each circle. Bake for 7-10 minutes, or until the pitas ar puffed and light brown.

Stuff the pockets with whatever your heart (or rather your tummy) desire, and enjoy.

Nutrients per serving (6-8 serving): 208 kcal, 38 g carbohydrate, 6 g protein, 3 g fat

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