Wholemeal Pitta Bread

Wholemeal Pitta Bread


11 people made this

About this recipe: Are you tired of the hard and rubbery ready-made pitta breads? So was I! These pitta breads are well-flavoured, soft, chewy and wheaty. Try dabbing these breads in dips such as houmous or taramasolata. They are also great served at summer picnics and barbecues or used to make sandwiches. You will need a pizza stone to make this recipe.

Makes: 6 - 8 pitta breads

  • 1/2 tablespoon dried active baking yeast
  • 150ml warm water
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 125g plain flour
  • 125g wholemeal flour

Prep:25min  ›  Cook:3min  ›  Extra time:1hr15min proofing  ›  Ready in:1hr43min 

  1. In the bowl of a stand mixer, mix together the yeast and water. Allow to stand for 5 minutes or until frothy. Then add the oil and salt and stir to mix.
  2. Pour the flours into the stand mixer bowl. With the dough hook attachment, beat the mix until it forms a dough. Continue to knead at low-medium speed for 10 minutes.
  3. Cover the bowl with cling film and pop into a warm spot for about 45 minutes or until doubled in size. Alternatively, you could do a cold-prove overnight in the refrigerator. If doing a cold rise, allow the dough to sit at room temperature for about 1 hour before proceeding to the next step.
  4. Preheat the oven to 200 C / Gas 6 with a pizza stone set on the floor of the oven (or on the lowest rack).
  5. Punch the dough down and divide into 6 to 8 pieces. Allow the dough to rest under a damp tea towel at room temperature for about 30 minutes.
  6. Roll out the dough to the desired thickness (you don't want them too thick or too thin) and cover with a damp tea towel. Repeat with the remaining dough balls.
  7. Place the shaped dough onto the pizza stone and allow the bread to puff up like a balloon, about 3 to 5 minutes, then immediately transfer onto a cooling rack. Place a tea towel directly over the pitta bread and carefully squish out the air. Serve warm with Mediterranean dips or as an alternative to sliced bread. Enjoy!

Cook's note

You may need to add a little more/less water to the dough, depening on the age of your flours.
You can also make this recipe by kneading the dough by hand.

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Reviews (3)


These are soft and lovely! They smelled so good, I couldn't resist eating one as soon as it came out of the oven. Someone who's never made bread before might not know to use flour to roll the pittas, and I really had no idea how "not too thick or too thin" should look, but otherwise, I found the directions easy to follow. These pittas are definitely worth the time! They are fantastic. - 21 Feb 2011


Great easy recipe, I made without the use of a pizza stone, I just used a glass pyrex tray and they came out great. Thanks for the recipe, will use again - 10 Mar 2015


- 04 Jan 2013

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