Whole wheat pita bread is a healthier alternative to traditional white pita (pitta) bread. Not only is it packed with nutrients, but it’s also easy to make at home. In this post, we’ll talk about the benefits of baking it and provide you with everything you need to know to make delicious, homemade olive oil whole-wheat pita (pitta) bread.
Why Whole Wheat is a Better Choice
Whole wheat pita (pitta) bread is made using whole wheat flour, which is a more nutritious option than traditional white flour. Whole wheat flour contains more fibre, vitamins, and minerals than white flour. This makes it a better choice for those who want to improve their overall health. For example, whole wheat flour is rich in fibre, which is important for maintaining a healthy digestive system. It also contains more vitamins and minerals, such as iron and B vitamins, which are essential for good health.
Olive oil Whole Wheat Pita Bread (Pitta)
In addition to being more nutritious, whole wheat pita (pitta) bread is also more flavorful than white pitas. The nutty, earthy flavour of whole wheat flour pairs well with a variety of different fillings, making it a versatile option for meals and snacks. Whether you prefer to stuff your pita with savoury fillings, like hummus, or sweet fillings, like fruit, this version of the recipe is a perfect choice. Also, since these pitas have olive oil in the dough, the flavour is even more enhanced. To be honest, you can have them on their own with a bit of olive oil. Just like you would a delicious Focaccia.
The Benefits of Baking at Home
There are several benefits to baking whole wheat pita (pitta) bread at home. Firstly, you’ll have more control over the ingredients that go into your pita (pitta) bread. You’ll be able to choose high-quality whole wheat flour, for example, and avoid additives and preservatives that are often found in store-bought versions. Another benefit of baking your own is that you can customize it to your own personal tastes. You can add different spices, like cumin and coriander, to give your pita (pitta) bread a unique flavour.
Baking your own bread at home is also a cost-effective option. You can make a large batch of pita bread for a fraction of the cost of buying it pre-made. And, of course, there’s nothing quite like the smell of freshly baked pita (pitta) bread filling your kitchen! After making lots, you can freeze them for up to 3 months, isn’t that incredible? To eat them, you just need to pop them in the toaster.
How to Make Whole Wheat Pita (Pitta) Bread at Home
Making whole wheat pita (pitta) bread at home is much easier than you might think. With just a few simple ingredients and a little bit of time, you can make delicious, soft, and fluffy pita (pitta) bread that’s perfect for stuffing with your favourite fillings. To make it at home, you’ll need whole wheat flour, all-purpose flour (helps with the puffiness), yeast, salt, sugar, water and of course olive oil. It’s the same recipe as my classic pita bread recipe but switching out half the flour for whole-wheat flour.
How to cook Pita bread at home
Because we want that beautiful pocket to form inside the pita bread, we need what’s called an “oven spring”. This happens when a yeasted dough comes in contact with a really hot surface in an oven, generating air rapidly. For this purpose, you have three alternatives. All of these will need to be preheated with your oven:
- Cast Iron Griddle or Cast Iron Skillet: This is my favourite option because it will create a golden base on the bread. Cast Iron gets really hot and is a great conductor of heat. Here’s my favourite Cast Iron Griddle and favourite Cast Iron Skillet.
- Pizza Stone: Pizza stones also preheat to a really high temperature and provide a great oven spring. Get yours here.
- Baking Tray: The last resort when everything else fails, is to use a baking pan. Make it metal and definitely do not use glass or any silicone lining. Here’s my favourite baking tray by USA PAN.
Whole Wheat Pita Bread Recipe
- 185 g all-purpose flour
- 185 g whole-wheat flour
- 7 g salt
- 9 g instant dry yeast
- ½ tsp granulated sugar
- 15 g olive oil
- 250 ml warm water
- Mix all the ingredients in a bowl and knead for 20min by hand or 10min using a stand mixer with the hook attachment on medium speed. The result should be a soft and slightly sticky dough. If it's sticking too much to your hands, add a bit more flour at a time.
- Proof for 1 hour, covered and in a warm spot. I usually proof my dough in my oven with just the light on.
- After this time, weigh the dough and divide it into 16 pieces with the same weight.
- Form buns by first flattening one of these dough sections. Then fold the edges in forming a parcel. Turn it over so that the seam is against the surface. Roll it while gently pressing down to close the seam.
- Place on a cooking tray, cover with a damp kitchen towel and let proof for 20 minutes.
- Sprinkle a bit of flour onto your kitchen surface and roll out the buns until 2mm thick.
- Preheat an oven to 250°C/480°F or to the maximum temperature that your oven allows. Inside the oven, you will also preheat a pizza stone or a cast iron griddle or pan. You can also use a baking tray but ideally stick to the first options.
- Place the pieces of bread that fit comfortably on top of the hot surface of your choice and cook them for 2 minutes. They should puff up like a balloon.
- Remove the bread from the oven and repeat with the others.
- You can freeze them for up to 3 months in a bag or air-tight container.