Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

  • Home
    • About
    • FAQs
  • Recipes
    • Bread and Breakfast
    • Condiments
    • Dairy
    • Main Dishes
    • Side Dishes and Snacks
    • Desserts
    • Gluten Free
    • Instant Pot
    • Crock Pot
    • Heavenly Homemaker’s Weekly Menus
  • Homemaking
    • Real Food Sources
  • Store
  • Contact
    • Advertise
    • Disclosure
    • Privacy Policy
  • Simple Meals
  • Club Members!

Homemade Whole Wheat Pita Bread

September 27, 2012 by Laura 196 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Before you try to make this Whole Wheat Pita Bread recipe, here is what you need to know:  Pita Bread is EASY to make!

That’s it. That’s all you need to know.

Know why I’m telling you that? Because as I was researching different recipes and trying to figure out the best way to make pita bread – every recipe seemed sooo difficult. I felt like ducking out on my Funky Fresh Challenge committment this week because, really? Did I have time and energy to make such a complicated recipe? And did I really want to share a complicated recipe with you? Why no, I did not.

So, because I just couldn’t help myself – I took short cuts and figured out how to make this recipe easy. And guess what? It worked. There is no reason to make cooking so complicated. Goodness. As if trying to keep my desk cleaned off isn’t difficult enough.

I should also note that these pita pockets tasted so good that we couldn’t get over it. I will definitely be making these again and again. Especially since they are so easy! And I know that they will freeze well, and will be a wonderful item to have in the freezer to pull out for quick meals!

Whole Wheat Pita BreadYum

Homemade Whole Wheat Pita Bread
 
Save Print
Author: Laura
Serves: 8
Ingredients
  • 3 cups whole wheat flour (I use freshly ground whole wheat from hard white wheat)
  • 1½ teaspoons yeast
  • 1 teaspoon sea salt
  • 2 Tablespoons honey
  • 1 Tablespoon olive oil
  • 1 cup warm water
Instructions
  1. Stir together flour, yeast, and sea salt.
  2. Add honey, oil, and water, stirring until a nice dough forms.
  3. Knead the dough on a well floured surface for 4-5 minutes. (In other words: Mix dry ingredients. Add liquid ingredients. Stir well. Knead.) See? Easy.
  4. Place dough back into the bowl, cover, and allow dough to rest and rise for about an hour.
  5. Pull dough out of the bowl.
  6. Knead for about 30 seconds.
  7. Cut dough into eight equal parts.
  8. Roll each into a circle, about six or seven inches in diameter.
  9. Place circles directly onto a baking sheet after rolling.
  10. I baked mine on a well seasoned baking stone, so didn't find that I needed to grease my pan, but feel free to grease yours if you need to.
  11. Allow the dough circles to rest/rise on the baking sheet while you heat your oven to 500°.
  12. Place baking sheet of pita circles into hot oven.
  13. Bake for 5-8 minutes - just long enough for them to puff up and brown slightly.
  14. Allow pitas to cool, slice in half, and serve as desired.
3.4.3177

I made Chicken Salad for ours. So delicious!

Don’t ever let anyone tell you making pita bread is hard. And how much do these cost in the store, anyway? I’m pretty sure making these is huge money saver (not to mention they are surely much healthier).

Whole Wheat Pita Bread

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Filed Under: Bread and Breakfast, Recipes

Comments

  1. kelly says

    September 27, 2012 at 8:09 pm

    these look soooo good! thanks for the recipe!

    Reply
  2. Bhriana says

    September 27, 2012 at 8:11 pm

    fun! Think I might try to make these.

    Reply
  3. jessica says

    September 27, 2012 at 8:15 pm

    Wow that does look easy. I will have to try this. I have a chicken salad recipe I make but I just buy the sandwich thin buns to put it on. This will be even better. I made 6 quarts from your homemade apple pie filling recipe today. Its was so good.

    Reply
  4. Shawnna Gugler says

    September 27, 2012 at 8:16 pm

    It does look easy! We will have to try making these.

    Reply
  5. Shelly Hambrick says

    September 27, 2012 at 8:22 pm

    Oh, I’m so glad you posted this…Can’t wait to try your pita recipe…

    So happy to try it!

    Reply
  6. Elaine says

    September 27, 2012 at 8:22 pm

    thanks for the recipe, we love pitas at our house

    Reply
  7. Laura says

    September 27, 2012 at 8:27 pm

    We like the homemade pitas. We found they got crumbly after a day or two, I’ll have to pull out my recipe to compare, but you probably don’t have to deal with leftovers…

    Reply
  8. Janel says

    September 27, 2012 at 8:37 pm

    Those look absolutely delicious! Thanks so much for the recipe! I love how we all benefit from your challenges…we get something accomplished and then are rewarded by you with great recipes! Thanks!

    Reply
  9. Kelli says

    September 27, 2012 at 8:40 pm

    My kids love pita bread so we’ll have to try this….and try grain grinding again in the blendtec

    Reply
  10. Lisa says

    September 27, 2012 at 8:42 pm

    I’m going to have to try these. They look fun and easy!

    Reply
  11. Kristi Griggs says

    September 28, 2012 at 3:20 am

    I am going to try these! I have tried 2 new recipes This week!

    Reply
  12. Joanna Sigman says

    September 28, 2012 at 3:31 am

    We did coconut flour crackers! Very good!

    Reply
  13. gina says

    September 28, 2012 at 3:42 am

    I’m planning on doing some baking today, I will try

    Reply
  14. rachel berkheiser says

    September 28, 2012 at 3:42 am

    these look delicious! I’ve made pita bread before, but not 100% whole wheat.

    Reply
  15. Teresa Yb. says

    September 28, 2012 at 4:25 am

    My “try something new” was grilled zucchini. I’ve eaten a lot of zucchini this summer, but never grilled. So I sliced what I think is our last zucchini and grilled it with olive oil, salt, and pepper. It was tasty! I will do that again. It would probably be great with hummus and pita…

    Reply
  16. Sally McQuaid says

    September 28, 2012 at 4:36 am

    Those pitas look so good. We used to make them but havent in a couple years. Your post has resparked my interest in pitas.

    Thanks

    Reply
  17. Chris says

    September 28, 2012 at 5:09 am

    I made pita last week tp go with a lamb roast. Dh made lamb curry the next day and we called it naan for that meal.

    Reply
  18. JennieS says

    September 28, 2012 at 5:18 am

    This week I made baked pumpkin donuts. Not that bad – the family loves them… me, not so much!

    Reply
  19. nive says

    September 28, 2012 at 5:28 am

    I tried whole wheat cake donuts this week.Turned out to be great,..Kids and hub could not tell the difference apart.

    Reply
  20. Elizabeth says

    September 28, 2012 at 5:31 am

    Those look delicious!!!!

    Reply
  21. Amber says

    September 28, 2012 at 5:32 am

    Your pita will puff better if you slide them onto a pre-heated stone.

    Reply
    • Greta I says

      September 28, 2012 at 7:06 am

      Amber,
      That is what I was wondering. I was told never to place the stone in a hot oven but to pre-heat it so it won’t break.

      Reply
      • Lisa says

        September 28, 2012 at 7:25 am

        It depends on your stone. I have a pampered chef stone which does not require pre heating. Just follow the directions for your stone :)

        Reply
        • Amber says

          September 28, 2012 at 10:26 am

          Yes, it depends on the stone. Traditionally pita is baked on a hearth oven. The radient heat from the hot surface causes the dough to rise very quickly (before the yeast dies).

          Reply
  22. Rhonda says

    September 28, 2012 at 6:16 am

    These look so good! I wish I could eat them right now!

    Reply
  23. Beth says

    September 28, 2012 at 6:25 am

    I tried juicing without a juicer… and it worked! I linked to it above. Thanks for the inspiration you always provide.

    Reply
  24. Staci says

    September 28, 2012 at 6:33 am

    I wonder if there is any way to make these without the yeast. Probably not, but I am going to put some thought into it. I tried letting my 10 yr old daughter make the fried rice w/o much direction from me and hers came out better then mine. :)

    Reply
  25. Deja says

    September 28, 2012 at 6:38 am

    We love pitas and make them year round. Only in the summer, we cook them on the grill so I don’t have to heat up my house…our West Texas summers couldn’t take a 500* oven. It would make inside as hot as outside.

    Reply
  26. Lisa says

    September 28, 2012 at 6:38 am

    Wow, those pitas look good! I will have to try that recipe soon. I was industrious this week and tried a whole bunch of new things. I started a sourdough starter this past Saturday and made some fresh bread from it this morning. I made my own sausage using your recipe and mixed it into some breakfast burritos with homemade tortillas from your tortilla cookbook, made your peanut butter pancake recipe and froze them for easy breakfasts, and started using coconut oil in my recipes. We are just starting our healthy whole foods journey and are loving it. My husband and kids are raving about the food and devouring it and I feel so much better and am starting to enjoy cooking again. Thank you so much for sharing your knowledge and time with us!

    Reply
  27. Linda says

    September 28, 2012 at 6:39 am

    I am going to try these this weekend. I recently made crackers for the first time and it was so easy! Don’t know why I hadn’t tried before.

    Reply
  28. Becky says

    September 28, 2012 at 6:39 am

    YUMMY!!! I can’t wait to try these … I’ve been watching for your recipe since early this morning ;)

    Reply
  29. Karen says

    September 28, 2012 at 6:40 am

    Thank you Laura! I have been looking forward to this. Question: do you use a very light touch as you roll the dough? When I gave up on pita a few years ago, my trial and error proved that using a rolling pin smashed the dough so much that it would not puff well. Maybe your recipe is just better though! :) I’m looking forward to trying this.

    Reply
  30. Laura A says

    September 28, 2012 at 6:40 am

    I didn’t know my oven could get that hot. This may not be a good recipe for summers. But it may help out in the winter.

    Reply
  31. Erin says

    September 28, 2012 at 6:52 am

    I had no idea pita bread was so easy to make!!

    Reply
  32. Jennifer says

    September 28, 2012 at 6:53 am

    I’m making this as soon as my grain mill gets here.

    Reply
  33. Kassi says

    September 28, 2012 at 7:00 am

    YAY! YAY! YAY! I am so excited about your pita recipe!!!!! :) When you posted earlier this week about giving the recipe out I was stoked and now I am doing the happy dance! We have just started using a lot of pitas, and my kids love them!!!! :) So thank you, thank you, thank you for this lovely, easy recipe!!!!

    Reply
  34. Kathleen K says

    September 28, 2012 at 7:01 am

    Oh. my. goodness. I’ve just ground a million pounds of wheat to bake into bread. (Actually it was somewhere between 5 and 10, just seems like a million) I’ve got rye bread rising and am starting the batch of wheat soon, and need to get our Friday night pizza crust going. I wonder, can I add this in there too? Because this looks GOOD and EASY. Thank you!

    Reply
  35. Jennifer says

    September 28, 2012 at 7:02 am

    I made pita bread a few years ago and it was difficult and extremely sticky…I have been wanting to try it again in a WW variety, thank you for posting, I will definitely be trying this sometime this month.

    Reply
  36. peggy says

    September 28, 2012 at 7:04 am

    This sounds good. I just bought your cookbook deal yesterday for all the healthy recipes. I am getting ready to start a real food program myself. The main difference from what you do is that only sprouted wheat can be used. But you use it one for one by measurement so I ought to be able to do your recipes with the sprouted wheat. I was wondering if you have ever tried sprouted wheat? Thanks for your continues inspirations.

    Reply
  37. Marie says

    September 28, 2012 at 7:11 am

    Can’t wait to try this recipe!

    Reply
  38. Karen Dee says

    September 28, 2012 at 7:22 am

    Thank you, thank you! Can’t wait to make these. Even the healthiest ones in the store have cal. propionate (sp?) in them and aren’t good for you.

    Reply
  39. Libby says

    September 28, 2012 at 7:26 am

    I tried making squash ravioli a couple days ago and finally got around to trying it. It was tasty, but I think next time I will roll out the dough thinner because my ravioli pasta was very thick. If only I had a pasta maker! But, it was great and works well for busy days because I can freeze it and boil them in about 5 minutes.

    Reply
  40. Rhoda says

    September 28, 2012 at 7:27 am

    Thank you for the recipe. Been wanting to make pitas but was not worth the effort and time with the recipes I’ve seen. This is definitely doable. Thank you!

    Reply
  41. Sharon says

    September 28, 2012 at 7:40 am

    Yum! Definitely need to try this!

    Reply
  42. Carmen says

    September 28, 2012 at 7:46 am

    I love pita’s and these look so good, thanks Laura for inspiring me to eat healthier and tastier foods!

    Reply
  43. Shelby says

    September 28, 2012 at 7:46 am

    I’ve started up my sourdough again because my husband has to eat a low GI diet, so does this work with sourdough? He would LOVE to be able to have pita sandwiches a few days a week.

    Reply
  44. Eunie Mathews says

    September 28, 2012 at 7:47 am

    I’ve tried pita bread before and it was hard and they didn’t turn out so well. I’ll try again! Em

    Reply
  45. Lori says

    September 28, 2012 at 8:03 am

    I look forward to trying this recipe! Thanks, Laura. They will be a great addition to our school lunches! Plenty of good fats and calories for my kids’ growing brains!:)

    Reply
  46. Meredith says

    September 28, 2012 at 8:08 am

    I tried your homemade noodles recipe in your chicken noodle soup recipe. Don’t know why I’ve never made homemade noodles before, they were so delicious, simple, and easy!!!

    Reply
  47. Brook Elmer says

    September 28, 2012 at 8:10 am

    These look really nice. Have you tried or do you know of a nice GF version? I have food allergies in our house and wheat is a big one. But for travel foods on trips and such these would be super easy to make.

    Reply
    • Laura says

      September 28, 2012 at 8:45 am

      No, I’m sorry I have no idea how to make a GF version. Have you tried an online search to see what you could come up with?

      Reply
    • Jessica says

      September 29, 2012 at 5:10 am

      Here is an awsome website for some. She has a lot of great stuff!
      Even a yeast free pita bread.

      http://glutenfreeonashoestring.com/shameless-pita-bares-all/

      Reply
  48. lisa says

    September 28, 2012 at 8:16 am

    I love it..
    I have the recipe rising in the microwave.

    simply boil one coffee cup of water , quickly put the bowl of bread to rise inside , set timer for 60 min .
    ALSO add a T or more of oil to bowl, roll bread around before rising .

    Yum ..
    thanks SO much for the easy recipe .

    Reply
  49. Lori C says

    September 28, 2012 at 8:19 am

    I have tried twice to make pita bread before. It did not “puff up” either time. I’m hoping this recipe means the third time’s the charm! :)

    Reply
  50. Nancy Mosley says

    September 28, 2012 at 8:19 am

    I’ve wanted to try pita bread before but it always seemed intimidating. Thanks for sharing this recipe.

    Reply
  51. Sheila says

    September 28, 2012 at 8:37 am

    Those look soooo good!

    Reply
  52. Katie says

    September 28, 2012 at 8:40 am

    yummy! can’t wait to give it a shot

    Reply
  53. Mary says

    September 28, 2012 at 8:42 am

    Thanks for the recipe! This looks great!

    Reply
  54. Birdie says

    September 28, 2012 at 8:57 am

    Laura, Yuuuum to your pictures. Thanks! I’ll be doing these pronto.

    Reply
  55. Beth @ Turn 2 the Simple says

    September 28, 2012 at 9:03 am

    Love homemade pita bread! I’ve been making it for a while now…so easy:
    http://turn2thesimple.blogspot.com/2011/09/pita-bread.html

    I’ve even been in a hurry and didn’t let it rise for an hour and it still worked!

    Reply
  56. Shellie D. says

    September 28, 2012 at 9:29 am

    I never knew you could make pita bread homemade!!I have to try this!

    Reply
  57. Heather says

    September 28, 2012 at 9:54 am

    These look great. I am sure they would make great pita chips, too!

    Reply
  58. kim says

    September 28, 2012 at 10:03 am

    I’ve always been scared to make pita bread, can’t wait to try these. It’s on my list!!

    Reply
  59. Amy says

    September 28, 2012 at 10:10 am

    Can’t wait to try these!

    Reply
  60. Heather says

    September 28, 2012 at 10:36 am

    Thanks for making this look easy. I tried to make them once and there were good, but putsy. And didn’t get the pocket very well. This sounds totally doable!

    Reply
  61. Judith says

    September 28, 2012 at 10:39 am

    This is something I will definitely make. You made it sound so easy!! I Zipped it into ZipList!!

    Reply
  62. Brianna D. says

    September 28, 2012 at 11:00 am

    I’m glad they turned out for you!

    I tried your recipe for whole wheat crackers today. I used garlic salt instead of the reg. salt, added a couple Tbsp. of Parmesan cheese, and
    some fresh snipped rosemary. I sprinkled the crackers with sea salt before baking, too. They turned out great!

    Reply
    • Ashley says

      September 28, 2012 at 12:40 pm

      Her cheese crackers are yummy also! :)

      Reply
  63. Robin says

    September 28, 2012 at 11:08 am

    We are definately trying these – we, too, grind our own wheat – so am happy to hear they work well with freshly ground wheat. Always looking for a cheaper, healthier, organic substitute for store bought breads.

    Reply
  64. Tami says

    September 28, 2012 at 11:20 am

    ooooooh! YUM! I can’t wait to try these! … just need that chicken salad recipe now!

    Reply
  65. JessicaB says

    September 28, 2012 at 11:30 am

    I wanna make these!:). Thanks!

    Reply
  66. Anita Peoples says

    September 28, 2012 at 11:55 am

    My new try for this week is trying to make a German jam my Oma made. I finally found the quetsche plums to begin making the jam. We loved this so much growing up that when she was able to include some in the packages she sent, we would call it black gold…it was that precious to us. I think I’ve got the recipe down and now I can pass on these memories for my own children.

    Reply
  67. Jami says

    September 28, 2012 at 12:34 pm

    YUM! Chicken salad in pita bread!

    Reply
  68. Melissa says

    September 28, 2012 at 12:36 pm

    Looks so yummy and easy to make. Thanks!

    Reply
  69. Ashley says

    September 28, 2012 at 12:41 pm

    Hmm very interesting! I’m curious of the flavor, and how to incorporate more! I will definitely give it a try sometime!

    Reply
  70. Sheri says

    September 28, 2012 at 12:59 pm

    Thanks for inspiring me!

    Reply
  71. Mandy says

    September 28, 2012 at 1:40 pm

    TIP!!! If you let your stone preheat on the bottom rack of the oven while you’re rolling out your pitas, you’ll get a pretty good pocket almost every time. This will work equally well with good old fashioned cookie sheet:) You’ll flip your pitas after about 2 minutes though and only let them cook for about a total of 3-4 minutes. DOESN’T TAKE LONG!!! I love it! I’ll have to give this recipe a whirl…we make gyros pretty regularly around here..YUM!

    Reply
    • Mandy says

      October 10, 2012 at 3:17 pm

      I tried your recipe tonight for gyros. I made a few minor changes based on my experience of making pitas before. After the dough rose, I pinched the dough into 8 balls and placed them on a lightly floured plate, covered ’em back up and let them rise for about 10 more minutes while I preheated my cookie sheet on the bottom rack of the oven at 450. Then after rolling, I baked them on the bottom rack just until they puffed up like little balloons, then flipped ’em and baked about 1 minute more. Beautiful huge pockets! So delicious! Your recipe cuts out about 2 hours of rising time that my original tried and true requires:) Thanks again for another winner!

      Reply
  72. Karen says

    September 28, 2012 at 1:48 pm

    Great post! Sounds easy enough!

    Reply
  73. MarieR says

    September 28, 2012 at 1:49 pm

    I am definitely trying this recipe. Thanks for sharing. Just made some deliciously roasted okra and sweet potato fries. Yum!

    Reply
  74. Melody says

    September 28, 2012 at 2:00 pm

    Now I definitely have to try these.

    Reply
  75. Britny says

    September 28, 2012 at 2:42 pm

    Looks like these are next. We made te leap and completely switched to organic whole wheat flour. Right now we are using flour from a hard red wheat. I don’t have a mill (yet) and the only organic brand available in my small town is that kind. So far we’ve made waffles, bread, cookies and a new thing for us, TORTILLAS, with this flour. We have learned that the food IN and ON these things is what should be giving it the flavor. I can’t believe how much sugar is in store bought breads! We can tell the difference for sure. :)

    Reply
    • Birdie says

      September 28, 2012 at 2:55 pm

      Salt as well. We looked at bread this week that has 900mg of salt. Loaves of heart disease and diabetic.

      Reply
  76. Ok says

    September 28, 2012 at 3:56 pm

    Thank you! I made these tonight and I am so excited to pull them out of the oven! Yummy.

    Reply
  77. Ok says

    September 28, 2012 at 3:56 pm

    Thank you! I made these tonight and I am so excited to pull them out of the oven! Yummy.

    Reply
  78. Pat Hoffmeister says

    September 28, 2012 at 4:41 pm

    Can’t wait to try this recipe.

    Reply
  79. Adrienne says

    September 28, 2012 at 4:59 pm

    These look so good! Do the liquid ingredients need to be at a certain temperature? Is there any need to proof the yeast?

    Reply
  80. Janae says

    September 28, 2012 at 5:12 pm

    I can’t wait to try this.

    Reply
  81. Jennifer says

    September 28, 2012 at 6:11 pm

    WAHOO! I’ve been checking out pita recipes and they DO all seem too complicated. This sounds perfect. Thank you!!

    Reply
  82. Brandi says

    September 28, 2012 at 6:56 pm

    Thanks for the recipe. I was going to buy some at the store today, but I forgot. This does look easy :)

    Reply
  83. ann says

    September 28, 2012 at 7:30 pm

    I will be trying these!

    Reply
  84. Meyser says

    September 28, 2012 at 10:00 pm

    ” As if trying to keep my desk cleaned off isn’t difficult enough.”

    I love you, I love you, I love you!!!! I’m going to read your while site just for saying that. My hero!!

    And the recipe looks delish! We always eat our pitas warm, because the vacuum-packed storebought ones don’t taste like anything when they’re cold. These ones might be yummie though!

    Reply
  85. Cindy D says

    September 29, 2012 at 4:47 am

    I can’t wait to try this!! This will be great to send for lunches!!

    Reply
  86. Trisha DeShano says

    September 29, 2012 at 5:20 am

    am definitely trying these

    Reply
  87. Vicki Scully says

    September 29, 2012 at 6:54 am

    Thank you so much for taking the time to perfect this recipe. I can’t wait to try it! My kids aren’t big bread eaters, but do like sandwiches, so thank you!

    Reply
  88. Cheryl says

    September 29, 2012 at 7:12 am

    Pitas and hummus (made with organic chick peas and organic tahini no less!) is a favorite lunch here. Can’t wait to try these. I tried making my own once and it was so labour intensive I gave up. Can’t wait to try again.

    Reply
  89. Crystal says

    September 29, 2012 at 7:26 am

    Made these last night and packed them with pizza toppings. everyone loved! Just make sure they really puff up, or you will not be able to make it a pocket.

    Reply
  90. Janis says

    September 29, 2012 at 7:57 am

    Thanks for the recipe….next on my list to try.

    Reply
  91. Mary D says

    September 29, 2012 at 9:01 am

    I can’t wait to make these! Especially with chicken salad. Sounds too good to be true!

    Reply
  92. Ginny says

    September 29, 2012 at 9:38 am

    So glad you posted this recipe! I’ve been looking for a pita bread recipe but I won’t be looking anymore!

    Reply
  93. Katie says

    September 29, 2012 at 10:24 am

    These look easy enough, even for me! I have loved all your recipes that I’ve tried so far. You rock!

    Reply
  94. Brandi says

    September 29, 2012 at 11:48 am

    I made these today. For some reason my dough was kind of dry and stiff. I added a little more warm water but they still didn’t look at light as yours. Some of them didn’t form a bubble in the oven before they turned brown.

    Reply
  95. Kim Branham says

    September 29, 2012 at 3:02 pm

    Thanks for sharing the recipe. I think that I will start mine in my bread machine on the dough setting.

    Reply
  96. Sue D says

    September 29, 2012 at 3:25 pm

    This recipe looks good–I will have to try it. I didn’t get to make mayonnaise but I am trying an oven roasted tomato sauce and a new pizza dough recipe.

    Reply
  97. Kathy T says

    September 29, 2012 at 5:16 pm

    I made these today. WE will be having them for lunch tomorrow. Very excited to try them.

    Reply
  98. Brighid says

    September 29, 2012 at 8:21 pm

    Today I made my own pizza dough and mozzarella cheese! I had already made pesto and tomato sauce so we had a make-your-own pizza night that was pretty amazing!

    Reply
  99. Jenn S. says

    September 29, 2012 at 8:48 pm

    I tried the pigs in a blanket recipe on here, and they turned out really yummy!! I have one son who does not like hot dogs, so I made a few with just cheese in the middle. They were a hit! Can’t wait to try this pita bread recipe.

    Reply
  100. Rose Chao says

    September 29, 2012 at 10:21 pm

    Wow! Did not know pita bread was so easy to make! Can’t wait to try it-plus the store stuff is always so dry, this looks so much fresher!

    Reply
  101. Teresa says

    September 30, 2012 at 7:07 am

    Didn’t even think about being able to make it,but I am excited. It is on my bucket list for the week. Thank you!!

    Reply
  102. Mona G. says

    September 30, 2012 at 9:27 am

    These do look great, sending recipe to my daughter to make….as I probably will not….she is in to the wheat products, I am not so much…..maybe later :)

    Reply
  103. Steph says

    September 30, 2012 at 9:44 am

    Yum, I will definitely be trying these! Looks like they would freeze well too, for easy & quick lunches! :)

    Reply
  104. Jenn P. says

    September 30, 2012 at 12:58 pm

    Thank you so much for sharing this. In the kitchen now making it.

    Reply
  105. Katelyn says

    October 1, 2012 at 6:05 am

    Tried to make these and they were a total flop! :( They were very tough to roll out and didn’t poof in the oven at all, I had to throw them away, they were like hockey pucks :(
    Love all your other recipes though!! :)

    Reply
    • Anonymous J says

      June 8, 2013 at 7:40 am

      Sometimes, homemade pita bread does that. The best thing to do is to grab a brown paper bag, put your pitas in it as soon as you pull them out of the oven, and let them steam in the bag for several minutes. They WILL soften up.

      Reply
  106. danielle perez says

    October 2, 2012 at 9:41 am

    These were great! The dough also worked great to make some mini pizzas in the oven. I just let the dough sit for about 30 to rise some and then rolled the dough out and put about two pizzas per cookie sheet. I cooked them for about 15 minutes at 450 and everyone loved them. This was really fast and great since I work full time and have two little kids and a husband to feed :)

    Reply
  107. Lonna says

    October 2, 2012 at 6:21 pm

    I have been trying to eat more coconut, so I remade my favorite cookies into a coconut chocolate chip cookie! It turned out better using coconut oil instead of butter, a big plus!

    How would I soak these?

    Reply
  108. Deb says

    October 3, 2012 at 7:09 am

    Looks absolutely delicious! Chicken salad is always great in pitas!

    Reply
  109. Jennifer says

    October 3, 2012 at 7:38 am

    Can’t wait to try these. And the chicken salad! Yummy!

    Reply
  110. Amy says

    October 3, 2012 at 8:54 am

    About how many pitas does this make?

    Reply
    • Laura says

      October 3, 2012 at 8:56 am

      One recipe makes 8 round pita breads, which cut in half makes 16 pockets. :)

      Reply
  111. Teresa says

    October 3, 2012 at 11:54 am

    Made these this morning. The dough was wonderful, but when I baked them…500 for 5 minutes they burned and so I lowered the stove to 400 for 5 minutes. They didn’t pocket, but they will be good for personal pan pizzas. : ) I’ll try again, maybe they will pocket next time. : )

    Reply
    • Rachael says

      July 11, 2013 at 3:24 pm

      Try 500 degrees at 3 minutes, no more, no less…Any longer than 3 minutes and they will burn. If you put it to 400 though, they won’t poof.

      Reply
  112. Melissa Olson says

    October 4, 2012 at 11:50 am

    tried once half turned out, was a while ago will try again, looks so easy.

    Reply
  113. Faith says

    October 5, 2012 at 6:21 am

    I made these last week and my family loved them! I used the chicken quesadilla filling recipe you have to go in them and they were delicious. Next week I am planning on using the new chicken salad recipe you posted today. Thanks so much for being a blessing to our family with all of your recipe posts and encouraging blogs. I am praying for you and your family today! Have a great weekend Laura! :)

    Reply
  114. linda says

    October 9, 2012 at 9:19 am

    This is the first time that I am commenting about a recipe. I made these last week and this was the easiest bread recipe. They puffed up well and bake really fast. Will surely make them again. Thanks.

    Reply
  115. Katie says

    October 11, 2012 at 1:30 pm

    So I think I’m rolling-impaired. Do you have any tips for getting it to roll into nice pretty circles? I started with a ball and tried to roll from the center out, evenly all the way around. Mine look more like pumpkins! But I guess that’s ok for this time of year! :-)

    Reply
    • Birdie says

      October 11, 2012 at 1:40 pm

      Hello Katie. Could you roll, turn dough a little, roll, turn dough a little? I’m going to try this recipe

      Reply
      • Katie says

        October 11, 2012 at 7:09 pm

        I can try that next time! Thanks! This recipe turned out great for me, even with my misshapes!

        Reply
  116. Valerie says

    October 16, 2012 at 2:03 pm

    Just saw this recipe mentioned of=n a friend’s facebook. She linked to the recipe…sounds delicious. We are making homemade hummus for school this week, so homemade pita is a perfect fit. Sounds easy enough for little helpers-if you know what I mean!

    Reply
  117. Julie Brown says

    October 20, 2012 at 3:25 pm

    Hi Laura!
    First of all, I wanted to say you are my favorite food blog! I love everything I’ve tried and am so happy I found you about 1 year ago. I wanted to ask a question about the pita pockets. I just tried to make them and I followed the recipe exactly. But, they did not puff at all. I know my yeast is good because I also made my regular bread earlier today and it was fine. They also didn’t rise before I split them in 8 equal pieces. We’re still going to eat them. They’ll just be like thick tortillas. :-) I want to try again but was wondering if you had any suggestions. I might try adding more yeast next time, just to see. Thanks again.
    Julie–mom to almost 7 JBZ’s

    Reply
    • [email protected] says

      November 21, 2012 at 10:03 am

      Hmmm, I am not sure why that would be. Laura does use fresh ground wheat so it is possible that the texture is different, making hers easier to rise…

      Reply
  118. Kathleen K says

    October 24, 2012 at 11:45 am

    We’ve made this recipe twice. Both times, I get less than 10% puffing. But our family loves the “flat” bread anyway. Not sure what the problem is, but I’ll keep making the recipe…..

    Reply
    • Kali Kirby says

      November 1, 2012 at 11:17 am

      Hey love your blog and all your healthy choices:-) Tried this and it was flat a well:-( Next time I think I’ll put yeast, warm water, sugar and let out rise and than mix all together. Won’t try it out right away cause I made to batches today. Kathleen or Julie you could try that or pizza is good with these:-) Mom of go four boys.

      Reply
  119. Lacey says

    October 24, 2012 at 12:34 pm

    SO much better than store bought pita bread!

    Reply
  120. Mona G. says

    November 1, 2012 at 11:35 am

    Waiting for Laura to respond before I make this…and my daughter wanted to try it too….she is all about eating healthy and I want her to be happy with this recipe when she trys it… so Laura can you please get back with us and let us know why the ones who made it , their’s did not rise like your’s did ? Thanks

    Reply
    • Kali Kirby says

      November 1, 2012 at 12:16 pm

      Couldn’t wait did a third batch mixing yeast, warm water, and honey let you know how it tureens out rising s as we speak. My were flat manage to cut in half for pita somehow amazing! Hope the next batch turns out looking like hers.

      Reply
    • Laura says

      November 27, 2012 at 9:25 pm

      I really don’t know why some would rise and some would remain flat. I’m still pretty new at making pitas too! (How’s that for not at all helpful?) ;)

      Reply
      • JD says

        April 9, 2013 at 8:45 pm

        Maybe it has to do with the type of yeast they bought? Rapid rise vs normal active?

        Reply
      • Sandy says

        May 24, 2013 at 7:09 am

        I think the reason people are having a hard time with this is that there is not
        enough yeast in the recipe. I’m going to double the yeast, then try the recipe. Sounds great!
        I’m also going to use coconut oil. Thanks!

        Reply
  121. Mona G. says

    November 1, 2012 at 12:31 pm

    Thanks Kali,
    Did you use the same flour Laura uses ? I noticed she uses whole wheat flour ( from freshly ground whole wheat from hard white wheat ) this could make a difference…..haven’t seen any of that in my area…she must order it somewhere, and I wonder does she ground it herself or buy it that way ???? Maybe she will respond and let us know….
    Keep us posted on your third batch you’re making :)

    Reply
    • Laura says

      November 27, 2012 at 9:26 pm

      Sorry for the delay. My inbox is overloaded with questions and I have a huge struggle keeping up. Thanks for your patience!

      Reply
  122. Kali Kirby says

    November 1, 2012 at 2:15 pm

    Hey Mona, I just went back and read her flour as well wondering if that does make a difference. I don’t know what my is called my dad gives it to me? Hers looks more white though. They rose a bit more soaking it but not as many pocket like as hers. Supper yummy though. Like I did make a chicken Caesar pita with first batch and it was amazing! Thinking it might be her wheat I’ll have to check that out will be hard to buy when I get it for free.

    Reply
    • Carmen says

      January 5, 2013 at 1:40 pm

      That sound really good!

      Reply
  123. Jennifer says

    January 14, 2013 at 10:04 pm

    I made these today using 1/2 whole wheat and 1/2 unbleached all purpose; they were a HUGE success. My fifteen year old daughter does not like pita pockets, so she cautiously tried one, and the next thing I knew, I was ‘hiding’ them so they could be used for our pulled pork sandwiches. When she suggested I stop buying bread from the store and just make up batches of the pockets, I knew I had struck gold, since it is my goal for 2013 to get away from the store-bought breads. Thank you so much!!!!!!!!!!!!!

    Reply
  124. Erin C says

    January 21, 2013 at 4:10 pm

    Made these this morning for lunch! So quick and so easy….and SO yummy! Wow! So excited to be able to make my own pita bread!

    Reply
  125. Jazmin says

    January 28, 2013 at 1:09 pm

    Just tried this recipe but instead i switched the type of flour but thanks so much I have my catering exam in a few days and this recipe is perfect, it tasted delicious and it was so easy ;D thanks :)

    Reply
  126. Erin C says

    January 28, 2013 at 1:37 pm

    I made another batch! They are SO good! The husband gave rave reviews…and he’s a no wheat flour ever kind of a guy. We stuffed them with Greek tacos and feta cheese! They are just perfect. I also thought about stuffing them with a Runza filling instead of making the traditional Runza.
    Someone was asking why some did not rise. My first batch I divided the dough into 10 parts instead of 8 and I noticed the ones that I really squished flat when i rolled them out towards the edges did not rise around the edges. Maybe because of unevenness? My 2nd batch rose great and they are perfect (I stuck to the 8 parts). I also used regular whole wheat flour from the store. We get the brand that says Montana in it. Also, after mine puff up, they do de-puff after a bit. When we heat them for serving, we just pop them in a toaster oven and they puff up again.

    Reply
  127. homeschoolmom says

    February 10, 2013 at 6:59 pm

    i just started milling our grains. im trying different recipes and this one was a keeper. as a family of 8 we all loved this pita bread.our kids 12,11,9,8,5,and 3 all loved it and they wanted more im goign to have to try a double batch. glad i have a double oven. this recipe was easy and delicous

    Reply
  128. Ana Vought says

    February 22, 2013 at 4:11 pm

    Omg! I made these for the first time in my life!!! Awesome. I adjusted the recipe like one of the people that left comments. I used half wheat/half all purp flour. Let it rise in warm spot and baked at 450(i know my oven would burn them at 500. Pockets are beautiful! Thx so much.

    Reply
  129. Diana says

    February 23, 2013 at 12:37 pm

    I made these with white flour (I know! but I’m out of wheat and at least it’s preservative free :) ) and they puffed up great. One of my eight did some weird stuff though, and the part that didn’t puff up was rolled a good bit thinner than the rest of it. Maybe you have to not roll them out too thin? Anyway, these are super yummy and were ready faster than a whole loaf of bread would be. Thanks so much for the recipe!

    Reply
  130. Aarica says

    March 20, 2013 at 8:29 am

    I made these and they were so good. However, I noticed that only a couple of mine puffed up fully and were the only ones we could use as true “pockets.” Did I do something wrong???

    Reply
    • Laura says

      April 4, 2013 at 8:26 am

      I don’t think so. Mine don’t all puff up like they are supposed to either. :)

      Reply
  131. Erica says

    April 4, 2013 at 11:05 am

    How does your pizza stone hold up to being put into such a hot oven? I always preheat the oven with the stone in, I have had one break on me after being put in a hot oven right from the countertop.

    Reply
    • Laura says

      April 4, 2013 at 12:40 pm

      I’ve never had any trouble, but you may feel more comfortable using a metal pan. :)

      Reply
  132. Amber says

    April 10, 2013 at 6:20 pm

    Thank you for the recipe! I’m a disaster in the kitchen, and even I could make them. They’re wonderful! Not sure the best way to store these though?

    Reply
    • Natasha M says

      January 11, 2014 at 11:21 am

      I freeze mine in one layer on a cookie sheet then put them in a ziplock bag. Just put one in the toaster for a few seconds to thaw and soften it. You don’t want to toast it to it will be crunchy

      Reply
  133. Teresa Yb. says

    April 19, 2013 at 1:45 pm

    I have made these a few times. I have found that they puff better if my stone is hot. I also move my oven rack to the second highest position. It seems like putting them closer to the heat source helps them puff better. I just finished a batched, and they all puffed, though the one with little finger prints in the dough came out a little wonky :)

    Reply
  134. Maureen C says

    April 30, 2013 at 8:28 pm

    I don’t usually leave replies for recipes I try, but I am so impressed with this one! This recipe is so stinking easy, and the product is fantastic! These are infinitely superior to store bought pitas, not to mention extremely cost-effective and more nutritious. Thank you very much for sharing! I will be making these again and again.

    Reply
  135. Angela Santiago says

    May 1, 2013 at 2:38 pm

    Should i use Rapid yeast or Active yeast instant yeast?

    Reply
    • Laura says

      May 1, 2013 at 8:20 pm

      I use active rise, but I think either one would work!

      Reply
  136. Jacqueline Gottke says

    May 2, 2013 at 6:30 pm

    Thanks for sharing. I love to see recipes that can be put. in. simple. terms. Usually I am a last minute whats for dinner if I am busy but always love it to be homemade. I am going to make and stuff with grilled chx from last night and a black bean black rice aspargus from the garden bleu cheese oil red bell pepper tomato salad leftovers. yum will post an outcome. thanks again for the blog….JG

    Reply
  137. Heidi says

    May 3, 2013 at 7:16 pm

    Okay, I did a google search on how to make these, and you know how about a million recipes come up? Then you need to weed through, and it is frustrating, right?

    Not today, because “Heavenly Homemakers” came up as one of the hits, and I looked no further. I not only love your recipes, I love the sheer entertainment of them. So even if they weren’t awesome just-what-I-was-looking-for recipes, I’d check them out because I feel happy when I read your posts. :)

    That is all.

    Reply
  138. Tiara says

    May 31, 2013 at 9:45 am

    I made these and they are incredible! Thank you so much for sharing. :)

    Reply
  139. Linda says

    June 11, 2013 at 6:58 pm

    I had to add a lot more water but they turned out great! Will make them again. Thanks for the recipe.

    Reply
  140. Angela says

    June 13, 2013 at 8:42 pm

    Fabulous recipe…used these to make Gyros. Yum!! Mine didn’t all puff up, but I was able to slice them in half and then use my long serrated bread knife to separate the bread and make the pockets. Will definitely be making these again!!

    Reply
  141. Maria says

    August 15, 2013 at 12:27 am

    Laura, Wow. I cannot cook, I cannot bake, so deciding to attempt making Pita Bread seemed rather silly. You said “Pita Bread is EASY to make!” That, I interpreted as “So, Pita Bread is actually really difficult to make and I am wasting my time…” I rushed off to attempt your recipe, if only to prove, yet again, that I cannot bake, and here is the problem….The Pita Bread was so delicious that the first batch I made, did not make it into the fridge. I am not crazy about wholewheat Pita so there is never the temptation to over-indulge and no way I would eat them on their own…Now I have to control my intake. Thank you.
    Maria

    Reply
    • Laura says

      August 15, 2013 at 7:47 am

      Ha, love this!

      Reply
  142. Sonja says

    August 22, 2013 at 12:20 pm

    Success! We love them! Except I accidentally burned the last few…

    Reply
  143. Holly says

    September 17, 2013 at 1:41 pm

    I just made these because my husband and I will be traveling tomorrow and I wanted to take a healthy lunch along. This was the first time I used freshly ground hard white wheat flour and these turned out amazing!! Thanks for the awesome recipe! :)

    Also, I had no problems with mine not puffing up-only one didn’t puff up very well but I was able to just cut an opening in it for the pocket. :)

    Reply
  144. Erin C says

    September 19, 2013 at 8:39 am

    I made these again last night to take with some soup to some friends who just adopted from Bulgaria! Yes…they are that good. I was concerned about my PC stone breaking, since it’s heat safe to 450. So, at 450, I baked them for a little over 5 min. They all puffed! And, I found the smaller ones puffed better than the larger ones. I do think a key to puffing up is to not roll them super flat and keep em more around the 5-6 in. range. I rolled mine to about 1/4 high. (P.S. My friends thought they were great! :)

    Reply
  145. Bethany says

    November 20, 2013 at 8:00 pm

    Do you think I could soak the flour with the water, oil and some ACV overnight and still use this recipe?

    Reply
    • Laura says

      November 24, 2013 at 8:23 pm

      Hmm, I’m not sure about soaking it (plus off the top of my head, I’m not sure what ACV stands for!). :0

      Reply
  146. Rebecca says

    December 9, 2013 at 10:43 pm

    Delicious! I’ve been making these weekly now for the past three weeks. I used two cups whole wheat and one cup white because I wanted them a little less heavy. I only have a countertop toaster/broiler oven. First couple times I tried, only the first one would puff. But through experimenting I figured that if I let the oven reheat for three minutes between each, the bread will puff. Great with any filling and also as pizza! I just tried it with a healthy chicken salad with yogurt and tahini… Amazing. Thanks for this recipe. It’s definitely a keeper!

    Reply
  147. Natasha M says

    January 11, 2014 at 11:16 am

    Thank you so much for this recipe. I spent a lot of time in Cyprus several years ago and pita bread became a staple in my diet. When I turned to clean eating the ingredients in whole wheat pitas made my head swim! I try to make these every 2 weeks but I make 12 rather than 8. I live alone, so I freeze about 2/3 of them and just pop one in the toaster when needed. Just a few seconds thaws and softens it perfectly. I fill it with chopped tomatoes, cucumbers,shredded Romain lettuce and grilled meat…chicken, pork or lamb with a dollop of home made yogurt and it transports me to the beach in Cyprus.

    Reply
  148. MICHELLE MAHABAT says

    January 23, 2014 at 7:52 am

    hi
    is that 500 Celsius or Fahrenheit ?

    Reply
    • Laura says

      January 23, 2014 at 9:24 am

      Fahrenheit. :)

      Reply
      • MICHELLE MAHABAT says

        January 24, 2014 at 9:02 pm

        thanks :)

        Reply
  149. John says

    February 10, 2014 at 9:39 am

    A suggestion for puffing problems I saw for a different pita recipe is to turn the uncooked pitas over JUST before placing them in the preheated oven.

    Reply
  150. Rachel says

    February 26, 2014 at 10:53 pm

    Instead of a rolling pin, I used my cast iron tortilla press. It was quick and easy and my young daughter was able to help make them. Thanks for the recipe!

    Reply
  151. Penny says

    March 3, 2014 at 2:28 pm

    Just finished making these for tonight’s chicken gyros and hummus! Used half white and half wheat flour and kneaded it all in my Kitchenaid Mixer with the dough hook. Simple and came out perfectly. Thank you!

    Reply
  152. Shirley Brokenshire says

    April 26, 2014 at 5:16 am

    would love emails from your site

    Reply
  153. Theresa says

    May 4, 2014 at 7:37 pm

    Oh my gosh. I came home from a busy weekend and made these in between laundry changing the kitty litter and putting groceries away. They came out perfect! I even made some homemade hummus to go with them. Yummy!

    Reply
  154. Dawn says

    May 20, 2014 at 3:35 pm

    I am about to put them in the oven now! So easy! I would love someone’s hummus recipe. I haven’t been able to make it taste as good as store bought.

    Reply
  155. Andy says

    July 19, 2014 at 12:05 am

    When I’ve made these I end up with a very thick bottom layer and a very thin flimsy top… Sometimes they don’t puff up at all. Lol Can someone please tell me where I’ve gone wrong?

    Reply
    • Laura says

      July 21, 2014 at 8:01 am

      Mine do that sometimes too. The best I can figure is that they maybe need a little more rising time?

      Reply
      • Naomi says

        August 30, 2015 at 10:56 pm

        The trick is to flip over the breads right before you put them in the oven. I roll them out, let them sit for 10 min., flip them over when I put them on the pans. Try it!

        Reply
  156. Rachel says

    August 22, 2014 at 10:21 pm

    Can I use whole wheat mflour? How long should I let it set before placing it in the oven? Can I reduce the salt? Thank you!

    Reply
    • Laura says

      August 30, 2014 at 7:24 pm

      Yes, whole wheat flour is great in this recipe. Let them sit on the pan the whole time your oven is warming to 500. Reducing the salt will work just fine!

      Reply
  157. JD says

    August 31, 2014 at 8:31 pm

    Made these tonight and am definitely pleased with the result. I think I just need to roll them out a bit more as they were pretty thick compared to a normal store bought pita. Will be making garlic hummus tomorrow to enjoy these with.

    Reply
  158. Keara Smith says

    September 11, 2014 at 5:48 pm

    These look easy and I’m plannin on tryin…but does anyone know how to make pita chips out of these? We love pita chips and would like to be able to know exactly everything that’s in them :)

    Reply
  159. Beal says

    September 20, 2014 at 4:21 pm

    Just finished making these and they are still steaming. They puffed up nicely and the one I could not resist eating right off the hot baking pan was DELICIOUS. Thanks for a recipe I’m sure to keep and use again!

    Reply
  160. Michelle says

    February 4, 2015 at 11:50 am

    thank you, thank you!! This is exactly what I was looking for (easy, and uses freshly ground wheat!)

    Reply
  161. Kate says

    April 1, 2015 at 1:43 pm

    Oh, thank you! I just made these with my 4-year-old while the two little ones napped. So easy! So good! My husband will be impressed. We’re having them with beef kefta meatballs and a cucumber-yogurt raita.

    Reply
  162. Mia says

    April 12, 2015 at 9:26 pm

    These turned out awesome. Had some with tuna salad and hummus. Mmm Thanks so much!

    Reply
  163. Angela says

    May 1, 2015 at 5:14 pm

    Pita chips are just cut the cooked pita rounds like a pie to make triangles. Lay triangles on a cookie sheet and bake at 350 for oh say 10 min or so, flip them over and oh 5 minutes more? Done!

    Reply
  164. Penny says

    July 5, 2016 at 1:44 pm

    I’ve made these in the past am am making them again right now. Thank you so much for sharing. These are my go to recipe!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  


Join Our Community!

 Facebook Twitter RSS E-mail Instagram Pinterest

Popular Posts

~ Will All of the Real Moms Please Stand Up?
~ Easy! Stir-and-Pour Whole Wheat Bread
~ How to Make Gatorade
~ 31 Real Food Breakfast Ideas
~ Dear Teenage Girls...
~ When Mom Takes a Step Back
~ The Inexpensive Health Insurance We Love!
~ Let's Talk Real Food Grocery Budgets

Check out our latest posts!

  • Inexpensive and Fun Valentine’s Day Treats
  • Easy Chocolate Waffles
  • 4 Meals You Can Make for $1/Person
  • Easy Chili Cheese Dip
  • How to Make 5 Meals with 1 Pork Roast
Home  ~  Simple Meals  ~  Club Membership  ~  Shop  ~  Privacy Policy  ~  Disclosure  ~ Contact

Copyright © 2023 · Beautiful Pro Theme on Genesis Framework · WordPress · Log in