Soft Whole Wheat Pita Bread (Oven Baked)

This soft whole wheat pita bread is made with half whole wheat flour and half homestyle white bread flour (strong white flour). The combination gives this flat pocket bread both structure and suppleness. It puffs and forms its pocket in the oven while remaining soft.

Olive oil can be added for a slightly richer flavour, but it can also be left out without affecting the rise.

Homemade pita bread is simply something that can’t be compared to one pulled from a packet. Whenever I make pita or other bread from scratch, I am reminded why it is worth it. The heartier texture, deeper flavour and even the smell of freshly baked bread lingering in the kitchen are some of the simplest reasons why I just love baking bread at home.

Even though the whole process does require time, most of it is the dough rising time. The actual hands-on time for mixing, kneading and rolling out the pitas, is less than an hour.

Is Pita Bread Worth Making at Home?

Short answer: yes. Homemade pita bread offers a texture that’s unlike what we find in the store. The magic happens when the dough hits high heat; it puffs up, forming a lovely, soft pocket inside. Once it’s cooled, the bread stays bendable, not dry or crumbly.

And, to be honest, I quite enjoy the process in itself. Mixing and kneading the dough, shaping the pitas and baking them, is something that I find relaxing.

Making pita bread at home means you can tweak it the way you like. Using equal parts of whole wheat and strong white flour gives the bread structure without making it dense. The whole wheat adds depth of flavour and a more wholesome texture, while the white flour allows the dough to stretch and rise properly in the oven.

Olive oil can be added for a slightly softer bread, but it is not essential. Even without oil, the pita remains tender when handled correctly.

Ingredients You Will Need

This whole wheat pita bread uses basic baking ingredients. It is more about the technique, which if followed methodically, is quite simple.

Whole wheat flour adds flavour and texture.

White bread flour (strong white flour) provides elasticity so the dough can puff properly.

Dry traditional yeast gives the lift needed to form the pocket.

Warm water activates the yeast and hydrates the dough.

Salt strengthens the gluten and balances flavour.

Olive oil is optional and adds a slightly softer texture.

That is all you need.

How to Get Pita to Puff in the Oven

The pocket forms when the dough is exposed to very high heat. The moisture inside turns to steam, causing the dough to balloon before the exterior sets.

To help a full puff to form:

Preheat the oven thoroughly.
Heat the oven fully to 230°C (450°F) before baking. Place a baking tray or pizza stone (if you have one) inside while it preheats so the surface is already hot when the dough goes in.

Roll evenly.
Roll each pita to an even thickness, about 3–5 mm. Uneven thickness can prevent a proper balloon from forming.

Don’t flour more than is needed.
Too much flour on the surface can make the exterior dry and interfere with the puff.

Work quickly.
Place the rolled dough directly onto the hot tray. The immediate contact with heat helps generate steam.

Even if a few do not puff fully, they will still be soft and usable. The texture remains good, even without a perfect pocket. And they will similar to the Greek-style pocketless pita bread.

How to Make Whole Wheat Pita Bread Step by Step

This pita bread recipe uses simple ingredients and a two-stage dough method for better texture. There are several stages to the process: yeast activation, mixing, kneading, rising, and baking.

1. Activate the yeast.
Dissolve the yeast in the warm water. Add about half of the flour and mix into a soft batter. Let this mixture rest for at least 10 minutes, or up to 1–2 hours.

2. Form the dough.
Add the salt and olive oil, if using. Gradually mix in the remaining flour, one cup at a time, until you obtain a soft dough.

3. Knead until smooth.
Turn onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.

4. Let it rise.
Place the dough in a lightly oiled bowl, cover, and let it rise until doubled in size, about 1 to 1½ hours.

5. Divide and roll.
Punch down the dough and divide into portions. Roll each into rounds or ovals about 3–5 mm thick. Keep covered.

6. Bake at high heat.
Place on a preheated tray and bake for 2–5 minutes, until fully puffed. Wrap in a clean towel to keep soft while baking the remaining pieces.

Once cooled, the pita can be used immediately or stored for later.

Oil-Free Option

This pita bread can be made without olive oil. This makes the recipe suitable for those who prefer oil-free baking while keeping the same result and method.

The dough remains soft and will still puff properly in the oven. Once cooled, it will be slightly firmer; that’s the main difference. When served warm, the texture difference is minimal.

If you’re making the oil-free version, make sure the dough is well kneaded and properly hydrated. A supple, elastic dough helps far more in achieving a good pocket than added fat.

Storage and Freezing

Once baked, allow the pita bread to cool completely before storing.

To retain their softness, keep them in between a clean towel as they cool and when storing.

Once cooled, keep the pita in an airtight container or sealed bag at room temperature for up to 2 days. 

For longer storage, freeze the pita in a stacked layer with parchment paper between each piece. Place them in a freezer-safe bag and freeze for up to 2 months. It’s best to freeze them as soon as they are cooled.

To reheat, warm directly in a hot oven for a few minutes or heat briefly in a dry pan. If frozen, allow to thaw at room temperature before reheating.

When properly stored, the bread remains soft and pliable after reheating.

Serving Suggestions

The possibilities are endless in how you can serve pita bread.

Fill them with anything you like, hummus and salad, pan-fried tempeh, or this Five-Spice Tofu.

Cut them into triangles to scoop out warm bean dips like this Cannellini Bean Dip with Mushrooms and summery salsas like this Mauritian coriander chutney.

Serve them at your mezze table with nibbles, pear chutney, preserved lemons and fresh or roasted vegetables.

Pita bread makes quick pizza bases with various fresh toppings: arugula, olives, tomatoes, tofu, and grilled vegetables.