Whole wheat pita from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (page 149) by King Arthur Flour

  • olive oil
  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • Show all ingredients...
  • Serves : 8

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • racheljmorgan on May 19, 2026

    Didn't balloon or pocket much. They're pleasant and soft, though!

  • michalow on June 27, 2024

    My pita didn't balloon, but they were soft and pillowy and they tasted good. The whole wheat gives them a bit of a bitter edge when nibbled alone, but when dipped in hummus or spread with muhammara, it's not off-putting and I appreciate the extra flavor compared to all-white-flour breads.

  • ricki on August 01, 2021

    So many recipes in my library for pita with whole wheat flour! Without comparing, I went with this because I had the exact flours it called for: (KA) traditional whole wheat and bread flours. Good choice -- will make again. Used dough cycle on bread machine, then held in fridge overnight. Measured by weight, but needed to add another ¼ cup flour during kneading part of cycle. Cooked in 2 minutes on baking stone in 450 oven, and each pita puffed up into a lovely balloon. I would've preferred less salt, but he liked them as is.

  • macfadden on August 10, 2016

    These are great, well worth the extra effort compared to the store-bought variety. If it's warm, check your dough well before the suggested 90 minute rising time. Mine often doubles in 40 minutes. The first time I made them, some puffed up evenly and some just got the occasional bubble and were pocketless, soft flatbreads, like naan. I decided I liked them better that way, and have rolled them out thickly ever since so they don't get a pocket. However you like them, I recently discovered that you can cook them on the stove in a cast iron skillet, no hot oven or baking stone required! The Kitchn tells you how: http://www.thekitchn.com/how-to-make-pita-bread-at-home-cooking-lessons-from-the-kitchn-90844 Elsewhere in this book, they say you can substitute active dry yeast for instant yeast by proofing it first. I have done this when I didn't have instant yeast and it worked fine.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.