Go Back
+ servings
Pita Bread
Print Recipe
5 from 1 vote

How to make Pita Bread at home with whole wheat | #BreadBakers

Learn how to make pita bread with pita pockets. Pita bread sandwiches are so clean to eat. Check my step by step recipe and make one for yourself.
Prep Time10 mins
Cook Time10 mins
Total Time50 mins
Course: Main Course
Cuisine: Middle Eastern
Servings: 14 Pita Pockets


  • 300 gm Whole Wheat Flour
  • 15 gm Fresh Yeast
  • 1 tsp Sugar
  • 1 tsp Salt
  • 1 tsp olive oil
  • 200 ml Water


  • In a bowl, dissolve yeast with sugar and lukewarm water. Let the solution rest until yeast froths.
  • In a large mixing bowl, add whole wheat flour, salt and activated yeast solution. Start kneading the dough.
  • Initially the dough will be sticky but after 5 minutes of kneading it will become soft, elastic and non-sticky.
  • Add oil and knead for 1 more minute.
  • Place the dough in a greased bowl and cover it with kitchen towel/ Cling wrap. Let the dough rest until it doubles in volume.
  • Once the dough doubles in the volume, punch it down to release the air.
  • Now gently fold the dough and divide it into 7 equal portions.
  • Roll each portion into a circular disc of 6 inches and thickness of ¼ inches with the help of a rolling pin.
  • Meanwhile keep the oven for preheating at 250 °C.
  • Place the prepared sheets on a baking tray and bake in preheated oven for 7 to 10 minutes or till puffed up.
  • Place all the baked Pita breads on a wired rack, cover with a clean kitchen napkin and let them cool for some time.
  • Just cut the baked pita bread into two equal halves. Open the pocket and choose your choice of stuffing to fill it.


You can make Pita bread on a regular chapatti tawa as well. On a flat tawa (skillet), when it is really hot, put you shaped pita bread on it. The moment you see air bubbles in you bread, flip it over and cook the other side. The total cooking time shall be around 7 minutes.
You can try this recipe with all purpose flour as well. Take 300 gm of all purpose flour and rest of the recipe will remain same.
For this recipe you can use 15 gm of fresh yeast or 7 gm of Dry yeast or 5 gm or Instant yeast.