RSS Feed

Homemade Whole Wheat Pitas

Got Pita?


Pita or pitta is a slightly leavened wheat bread, flat, either round or oval, and variable in size. Pita is a flatbread in general, whether leavened or not, is among the most ancient of bread. Pita is a loanword from Greek, pita, probably derived from Ancient Greek meaning “solid” or “clotted”. In the Arabic world, pita is a foreign word, all breads are called khubz (ordinary bread), and specifically this bread is known as khubz arabi (Arabic bread).

Food Flatbread

Pita bread is used in many Mediterranean, Balkan and Middle Eastern cuisines. It is prevalent in Greece, Cyprus, the Balkans, North Africa, the Levant, Iran, Armenia, Turkey, and parts of the Indian Subcontinent.


Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwiches in the pocket.


In the Middle East, pita is made in brick ovens, where very high heat can be achieved. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened into pockets, creating a space for use in various dishes.


Pita bread is a great bread for beginning bakers or for making with kids. Because the pita is made in a very hot brick oven it can be a bit harder to duplicate in a home kitchen, but this recipe, combined with high heat, comes very close.



! packet quick rise yeast
1/2 cup + 1 cup warm water
1 tsp sugar
3 1/2 cup whole wheat flour all purpose flour
1 1/4 tsp salt


Place the yeast along with 1/2 cup warm water, and sugar in a large bowl if you don’t have a stand mixer. Allow to sit for 10 minutes it should be foamy.


Add flour and salt to the bowl, and 1 cup warm water. Using a hand mixer or stand mixer, mix until it forms a tacky dough. either use the dough hook to knead on low-speed for 10 minutes, or knead by hand.


The dough should be smooth and elastic by the end.


Cover the bowl with a warm damp kitchen cloth/towel



and let rise for 2 hours, or until the dough has doubled in size and has stretch marks.


Divide the dough into 10 pieces, and roll each into a ball. Cover and let rest for 10 minutes.






Place an oven rack on the lowest shelf and place your sheet pan on top. Heat the oven as high it will go.



Roll each ball out into a 6 inch circle with a rolling pin, and cook 2 at a time on the preheated sheet pan.


Bake for 4 minutes on the first side, 2 minutes on the other, until puffed.



Take spatula and gently push down puff. Immediately place in storage bags. 



It’s now ready to be cut into triangles or filled with lamb meatballs and other tasty delights.

Use your Pita bread to make a pizza!!!

Use your Pita bread to make a pizza!!!

Instead of cutting your Pita open, just fold it add some lamb, onion, tomato and Tzatziki sauce fora homemade Gyro!

Instead of cutting your Pita open, just fold it add some lamb, onion, tomato and Tzatziki sauce fora homemade Gyro!

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.




My Disclosure Policy

My Disclosure Policy


About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

3 responses »

  1. Reblogged this on Ace Food & Health News and commented:
    #AceFoodNews just love home-made bread and especially Whole Wheat Pita’s and these look great, just watching Paul Hollywood making scones #Bread


  2. Clarissa I have to say – your presentations are always great! Keep going as many will soon have what you have to offer on there plate. Smiles!


  3. I buy whole wheat pitas and admire you for making these homemade, Clarissa! I enjoy your energy. You write and share so many good ideas. Take care, Robin



All Feedback Is Appreciated!

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


Loving Life One Blog at a Time

%d bloggers like this: