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4.71 from 17 votes

Pita Bread

this whole wheat pita bread is soft, moist, light and has their trademark pockets.
Prep Time1 hr 30 mins
Cook Time30 mins
Total Time2 hrs
Course: breakfasts, brunch
Cuisine: middle eastern
Servings: 5
Calories: 271kcal
Author: Dassana Amit


  • 3 cups whole wheat flour
  • 1.25 cup warm water
  • ½ tablespoon active dry yeast
  • 1 or 1.5 tablespoon olive oil
  • ½ tablespoon salt
  • a pinch of sugar


making dough

  • in a small bowl add 1/2 cup of the warm water. sprinkle a pinch of sugar. then and the yeast and stir.
  • keep aside for 10 to 15 minutes at room temperature.
  • in a large bowl mix the rest of the warm water with flour, salt and olive oil with a wooden spoon.
  • after the yeast has frothed, add the yeast mixture and knead into a soft, smooth dough.
  • keep the dough moist and soft as well as smooth and springy.
  • place the dough into a greased container or in the same bowl with some olive oil applied all over the dough.
  • cover with a kitchen napkin and keep at room temperature for 1 to 1.5 hours.
  • preheat the oven to 200 degrees C. once the dough has doubled up, then remove the dough from the bowl.
  • put the dough on your working surface & deflate the dough gently. make medium sized balls from the dough.
  • dust the working surface with flour and roll each ball into round circles of about 6 inch about 1/4 inch thick.
  • cover the circles with the kitchen towel loosely and let them rest at room temperature for 10 minutes.

baking pita bread in the oven

  • now place them on a greased tray and bake at 200 degrees Celsius (the 200 degrees celsius is for baking in a convection mode of a microwave oven. if using a regular oven, then preheat as well as bake for 250 degrees Celsius/482 Fahrenheit) for 7 to 10 minutes or till puffed up and light brown.
  • bake all the pita bread this way.

making pita bread on stove top

  • heat a non-stick frying pan or tava or griddle.
  • place the bread on the griddle and cover for 2-3 minutes till the bread starts puffing up.
  • flip the bread the other side and cook for more 2 to 3 minutes.

serving pita bread

  • stack the pita bread and store them in a kitchen towel or bread box.
  • you can also serve pita bread warm.
  • just slice the pita bread into two. you will see the pockets.
  • stuff the pockets with a filling of your choice and your pita sandwich is ready.


tips for making pita bread

  1. if the dough becomes too sticky then add some more flour.
  2. remember to proof the yeast in warm water. less warm water or hot water will not yield good results.
  3. you can also knead the dough in a mixer fitted with a paddle attachment.
  4. you can double as well as triple this pita bread recipe.
  5. like all my bakes, i have baked the pita bread in a microwave oven in the convection/baking mode. since the recipe is lightly adapted, the pita bread should fluff well in a regular oven too if the yeast proofing and leavening of the bread is done well.


Calories: 271kcal | Carbohydrates: 52g | Protein: 9g | Fat: 4g | Sodium: 702mg | Potassium: 261mg | Fiber: 7g | Calcium: 24mg | Iron: 2.6mg