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Whole wheat pita bread
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5 from 1 vote

Whole Wheat Pita Bread, No Fail Recipe

Check the step by step too and follow the instruction precisely! The taste great when they pop out fresh from the oven.
Course Side Line
Cuisine Arabic
Keyword Pita bread recipe, Pita pocket recipe
Prep Time 10 minutes
Cook Time 25 minutes
Rising time 1 hour 30 minutes
Total Time 35 minutes
Servings 9 Pita Breads
Calories 204kcal


  • cup whole wheat flour
  • cup plain flour more for dusting
  • 2 tablespoon olive oil
  • 1 tablespoon sugar
  • 1 egg
  • 1 teaspoon salt or to taste
  • 1 Instant yeast sachet 11 gm, 1.5 tsp
  • 1 cup milk lukewarm


  • Tak all ingredients except milk in a large bowl. Then gradually add lukewarm milk and make a soft dough. (Add 1-2 tablespoon of water only if needed.)
  • Coat the dough with a thin film of oil and cover it with a towel. Let it rest in a warm place for 60 to 90 minutes until the dough rises and is doubled in size.
  • Puncture the dough to release air. Knead the dough for 1-2 minutes then roll into a log.
  • Divide the dough into 9 portions by cutting with a knife. Turn each portion into a small flat ball by kneading between the palm. (Move dough in circular motion between palm until it form a ball.)
  • Preheat the oven on 400 F.
  • Dust each dough with flour then roll each ball into a thin pita bread with the help of a rolling pin.
  • Roll all the pita and spread all separately on a flat surface. Let them rise for at least 7-10 minutes ( by the time you'll have rolled all pitas, it will be more than 10 minutes.)
  • Now, turn on the broiler element of the oven. We want the bake and broiler element to work simultaneously. (If it doesn't work simultaneously, it's ok, the pita will just take longer to bake.)
  • Bake on the middle rack. Place 3 pita bread at a time but you may bake less or more as per the size of your oven.
  • When pita bread is fully puffed, it is ready. It takes 2-4 minutes for a pita to puff up and cook fully.
  • Take pita out from the oven and cover with a towel to keep it fresh and warm. Work in batches and bake the remaining pita bread similarly.


  • Recipe time doesn't include resting time.
  • Store pita bread in the fridge in an airtight container. Reheat on the stove before using it.
  • You can make pita bread on the stove too just like any flatbread or tortilla but the oven is recommended for crispy bread.
  • If your oven doesn't have a broiler element, still you can make pita bread in the oven, but you will not have a brown top and it will take longer to cook.


Calories: 204kcal