Honey Wheat Pita Bread

 I think pita bread may be magic.

Honey Wheat Pita Bread   

Not that it will grant wishes or anything, but I think the way it goes from thin, flat dough into a hearty pocket of bread fascinating.  Aside from the fascination factor, the versatility of pita bread is endless.  Stuff them with lunch meat for a sandwich, top them with sauce and cheese for a pizza, or bake them until crisp for chips.  Yes, the pita is very versatile.

Honey Wheat Pita Bread 

Notes on this recipe …  First, they come out best if you can bake them on a raging hot pizza stone or cast iron skillet.  The stone, or skillet, should be heated for at least thirty minutes before baking for the best, and most puffy, results.  Second, these pita are made with whole wheat graham flour because it has the nutty flavor I wanted for this recipe, but if you do not have that standard whole wheat flour will work just as well.  Third, kept in a plastic bag the pita last for up to four days at room temperature.   

Honey Wheat Pita Bread   Yield 8 pita

1 cup whole wheat graham flour
2 cups all purpose flour
2 1/4 teaspoons dry active yeast
1 1/2 cups water, heated to 110 F
1 1/2 teaspoons salt
1 tablespoon honey
1 tablespoon canola oil

In a large measuring cup combine the water and yeast.  Let stand for ten minutes, until foamy.

Honey Wheat Pita Bread Honey Wheat Pita Bread

In the bowl of a stand mixer combine the yeast mixture, both flours, salt, honey, and oil.  Mix on low speed for three minutes then check to make sure the dough is not too liquid, but it should be sticky to the touch.  Mix on medium speed for five minutes.  Cover with plastic and let rise until double in bulk, about an hour.

Heat the oven to 475 F with a pizza stone, or 9″ or larger iron skillet, for thirty minutes.

Honey Wheat Pita BreadHoney Wheat Pita BreadHoney Wheat Pita BreadHoney Wheat Pita Bread

Once the dough has risen turn out onto a floured surface and press out the excess gas.  Divide the dough into eight equal pieces.  Roll the dough into balls then cover with a towel and allow to rest for twenty minutes.

Honey Wheat Pita Bread Honey Wheat Pita Bread Honey Wheat Pita Bread Honey Wheat Pita Bread 

Once rested roll the dough into a thin circle, about 1/8″ thick.  Place the dough on the heated pizza stone and bake for 3-4 minutes, until golden brown and puffed.  Cover the baked pita with a clean towel and repeat with the remaining dough.

Honey Wheat Pita Bread 


Honey Wheat Pita Bread

© 2010, Evil Shenanigans. All rights reserved.

Author: Kelly

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  • Wow those look amazing! They look better than the ones I BUY!!! I need to make some.

  • Those look SO GOOD! Definitely gonna try those. YUM!

  • Bob

    Those look perfect, love it! My brother makes pita sometimes, it’s so good still hot from the oven.

  • OMG!!!! I’m saving this one. I LOOOOVE pita bread. I love making them into sandwiches. I’ve actually been wanting to try my hand at making pita bread. I guess I have no excuse not to now. 🙂

  • Wow – these are awesome! I always wondered if you had to do something special to get that pocket in the middle – neat to see that it happens all on its own. I’ll have to try this!!

  • Homemade pita is the best. I love watching it puff in the oven!

  • Wow… your pitas look amazing! I have never tried pita bread, but I love it for sandwiches. You make it look so easy that now I’ll have to give it a try!

  • chau

    where do you buy graham flour?

  • Kelly this is awesome! I’ll be making this one often. It’s going in my kitchen drawer recipes.


  • I’m so wanting these. While you could stuff them with all sorts of yummy sandwich fillings, right this moment, all I want is some peanut butter, banana, and honey. That would be awesome.

  • We love the cupcake and we love the blog. In fact, we love it so much that we have nominated you for an award, well-deserved: http://cookingschoolconfidential.com/2010/03/25/ive-gone-and-won-an-award


  • This looks spectacular!! I can’t wait to see if I can do this.

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  • These pita breads are gorgeous.

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  • I love that these are not only wheat but honey flavored as well! Beautiful. I think it’s time to buy a pizza stone…

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  • Andrew

    This were absolutely wonderful. I used them with a recipe from cooking light for a variation of chicken shawarma (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1973603) and enjoyed incredible results. The crafted pita were much larger than what I purchase, and far thinner, but the improvement in taste was obvious. These were not difficult to create, easy to bake and monitor, and I cannot wait for leftovers!

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  • Zay

    This is awesome! I actually live on this bread and don’t like the ones from regular grocery stores. I only buy it from specialty Middle Eastern bakeries and yours looks just like that! Do you have to have a special commercial oven (with fans) or would it work in standard home-ovens? Please let me know because I can’t wait to try my hand at these.

  • I made these today and was pretty successful until I started rolling them too thin. I made three of them so thin that they didn’t puff in the middle so I’m gonna use them for small pizzas. But I was really surprised I could make these at home! Thanks for the recipe and step-by-step photos, that helped a lot.

  • p.s. I used a Pampered Chef pizza stone and about halfway through it exploded. I was able to use three broken pieces to continue cooking the pitas but was wondering if you knew why this would happen. I thought maybe putting the slightly cool dough on the hot stone might have done it b/c they warn against temperature changes but it doesn’t seem you had the same problem as me so I can’t figure it out.

  • Missy Moran

    Pampered Chef stones are only recommended to 375 degrees…and you need to try to cover at least 70% of the stone surface.

    I tend to push the limit often…but do so warily. Glad you said something…I might have been tempted to use mine too.

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