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Wholewheat Pita

Pitas are Arabic flatbreads with their characteristic pockets that can be used as sandwiches to fill in meat or vegetables.
Course Main Course
Cuisine Mediterranean, Middle Eastern
Keyword Arabic bread, Khuboos, Pita bread
Prep Time 20 minutes
Cook Time 20 minutes
Proofing time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 10 nos
Author Hema Magesh


For proofing yeast

  • ½ cup warm water
  • 1 tsp active dry yeast
  • ½ tsp honey

Rest of the ingredients

  • 2 cups wholewheat flour (More for kneading and dusting)
  • ½ cup milk
  • 1 tbsp olive oil
  • 1 tsp sugar
  • 1 tsp salt


  • In the bowl of a stand mixer proof the yeast with the honey and the water for 10 minutes.
    Wholewheat pita preparation steps 1&2
  • Once the yeast blooms, add the rest of the ingredients and mix well with a ladle. Rest for 5 minutes.
    Wholewheat pita preparation steps 3&4
  • With the dough hook on, knead for around 8-10 minutes adding flour in between as needed till you get a tacky dough.
  • Coat with a bit of oil and keep the dough in a warm place for at least an hour until it doubles in size. I normally prefer to keep in my stand mixer itself for rising.
    Wholewheat pita preparation steps 5&6
  • Once it rises punch down the dough. Transfer it to a floured surface and knead over itself for a few times.
    Wholewheat pita preparation step 7
  • Spread the dough to the shape of a rectangle. Cut into even-sized balls. Roll them smoothly and rest them by keeping them covered with a towel for 10 minutes. Preheat the oven with the baking stone/tawa/baking sheet at 180°C for at least 20 minutes.
  • After 10 minutes roll the balls into circles around 3.5 - 5 inches in diameter and about ¼ inch thick, using a rolling pin.
    Wholewheat pita preparation steps 8&9
  • Once the tawa is nice and hot, drizzle some oil over the top and transfer the pitas in two's or three's onto the tawa and bake for 10 minutes.
    Wholewheat pita preparation steps 10&11
  • In about 3-5 minutes the pitas will puff up. Now open the oven and flip the pitas carefully without deflating them.
  • Bake the second side also for 3-5 minutes and remove from the oven.
  • Keep the pitas wrapped in a towel so that they do not become dry. Serve with hummus or make sandwich wraps.
  • This is how the inside of the pita looks.
    Wholewheat pita inside