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Make Your Own Whole Wheat Pita Bread

What you need: 

1 teaspoon maple syrup or alternative
2 cups boiling water
1 tablespoon dried yeast
5 to 6 cups whole wheat flour
1 teaspoon salt

What you do: 

1. Dissolve maple syrup in the boiling water. Once the mixture has cooled to be slightly warm to the touch, sprinkle the yeast on top. Let sit until frothy, approximately 10 minutes; do not stir.
2. Add flour and salt. Knead well to form a soft dough. Cover and rise in a warm place for 1 hour.
3. Punch down the dough and divide into 12 to 15 balls. Roll each ball out on a floured surface, keeping a round shape as much as possible, until dough is approx 1/4" thick. Rise on ungreased, lightly floured oven trays for 20 minutes.
4. Turn carefully and rise another 25 minutes. Preheat oven to a little over 400 degrees F.
5. Bake for approximately 8 minutes. Wrap in a tea towel to cool.

Preparation Time: 
Cooking Time: 
Recipe Category: 


K Bird… Oh dear


These turned out really bad..the dough was hard and hardly rose..


Man was that dough stiff but it turned out great! Thanks so much ;)b


I made these last night and they turned out perfect! Thanks a lot for the recipe. It's been a while since I had pita bread since the one's in the grocery store I usually go to all seem to have honey in them.


These turned out really well the second time I made them.  I wouldn't blame the first time on the recipe, though--the second time I made sure I had plenty of flat space for rising--I used the cookie sheets and a cutting board, and baked them in two batches.  Although, I don't really know how they turned out--after I baked them and put them in towels and paper bags, I went to a cook out.  When I came back, my dog had eaten every single pita....

Anyway...the second batch (of the second time I made them) puffed up beautifully.  Maybe they need to rise a little longer the third time?  Or the oven wasn't preheated as well for the first batch?  Still tasty, though.  I put some in the freezer, and they have been fine.

Great recipe!



I've made this twice and both times have been awesome! I make mine small so I get around 25. I put them in the fridge after they cool so I can use them for lunch all week. I've found that ones that don't puff during baking will puff if I put them in a toaster for a few minutes.



These are great! I don't always get pockets in all of them, but they taste and look fantastic!


How are this pitabread when they are cold? I'm thinking about bringing them to work for lunch :)


Just found my recipe again.  Very glad that it's still being used and found useful.  It really is a very easy and great recipe. :)  Happy eating all!


;)b Great recipe! I did have to adjust oven temp after the first batch came out of the oven looking more like tortillas than pitas; though as we know, oven temperatures may vary. After increasing the temp to 425º they fluffed right up. I put the pitas in tissue sacks after baking to keep them from getting hard like rocks. I can't wait to enjoy my sammies and maybe try some for a pita chips recipe! Thank you!



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