Whole Wheat Pita Pockets

Whole Wheat Pita Pockets

Soft whole wheat round breads with a pocket inside!


8 whole pita pockets (or 16 halves)


1 1/4 cup warm water (110-115 degrees)
1 tablespoon oil
1 teaspoon salt
2 teaspoons sugar
2 3/4 cups whole wheat flour
1/3 cup gluten*
1 1/2 teaspoons dry yeast


1. In a large bowl, combine first 4 ingredients. Add the gluten and 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.)

Alternately, if you have a bread machine, you can put the ingredients in the pan in the order listed and use the dough cycle. Skip to step 3 if using your bread machine! :)

2. Put your dough into a bowl, lightly oil the top, and cover. Set in a warm place to rise, until almost double (about an hour). I like to turn my oven on for a minute or two, then turn it off, and let the dough rise in there, since our house is cool.

3. Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 8 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6- or 7-inch circle.

4. As you roll the rounds, set them aside on a lightly floured countertop or table, and cover loosely with a towel. Let rise for about 25-35 minutes, until slightly puffy. (The rounds will still be thin though! :D)

5. Preheat oven to 500 degrees. Place 2 rounds, side-by-side, onto a wire rack, such as is used for cooling things. Place rack in the middle of the oven. Bake for 4-5 minutes, until puffy and just slightly browned. (If bread is too browned, it will be dry and not pliable.)

6. Remove rack from oven and immediately wrap/layer pita breads in a damp towel, to soften. Continue baking the remaining breads, layering them between damp towels as soon as they're baked. Allow breads to completely cool.

7. Cut pita breads in half, or split the top edge, and fill as desired. :)

8. Store pitas in a plastic zipper bag in the fridge for a few days, or place in the freezer for longer storage. To re-warm pitas, wrap them in a damp towel and then wrap in foil. Place in a warm (200-250 degree) oven for about 20 minutes.

Whole wheat pita pockets

Whole wheat pita pockets

Whole wheat pita bread

Pita pockets filled with tuna salad and lettuce

Additional Notes: 

*May use whole wheat bread flour in place of the whole wheat flour and gluten.

Whole wheat pita bread

Preparation Time: 

30-45 minutes (faster using bread machine!)

Cooking Time: 

4-5 minutes

Tammy's Review: 

These are a deliciously soft, hearty whole wheat pita bread! Joshua and I prefer this whole wheat version of pita bread, which is heartier and healthier than the regular pita pockets. (Though I must say, the regular ones are really super good, too!!)

Pita pockets are surprisingly easy to make, and these homemade ones are so much better than the typical ones in your grocery store.

First, the flavor. Truly, nothing beats fresh-from-the-oven homemade bread when it comes to flavor, and these pita breads are no exception. When they're still warm from baking, I love to eat them just plain!

Secondly, the texture and durability. These pockets are soft inside, but hold together very well. Provided that you haven't over-baked them (4 minutes is great in our oven; 5 minutes is almost too long!), they will open without cracking. The edges don't split. The pocket inside is HUGE. You can stuff them or fill them or do whatever you want with them, because they aren't really fragile.

I have never really enjoyed pita pockets from the store, because they seemed to fall apart so easily, and not much filling would fit inside... so it felt like I was eating mostly bread. The store-bought ones I've had were also drier and not nearly so soft and pliable as my homemade ones. There is really no comparison between homemade pita pockets and the cheap ones from the store!! :)

As a side note, my children loved watching these bake in the oven. After a minute or two, the round flat pita breads start to puff up, and you can see them quickly expanding into a round ball of air! When they come out of the oven, they are like balls! After a few minutes of cooling between damp towels, the pitas flatten into soft breads with a big pocket inside. :)

My rating: 10/10

Whole wheat pita bread


You know, most whole-wheat breads I've tried before have the same predictable flavor - they're like cardboard! Enter Tammy's whole-wheat pita pockets: not only are they healthy but they taste wholesome without the heath-store staleness.

The only "issue" I have is that the bottom seemed to cook a little thicker than the top, but I'm sure that was probably my fault somehow. Maybe I didn't roll them out thin enough or something. Also, my towels could have been a little more moist.

Other than that, they're the best pitas I've had in a long time!


I would never even have thought to try making pitas if I hadn't seen this recipe. They are really excellent, and not too difficult to make. I like to make a double batch (or more) and freeze them, pre-cut.

Even better, I make up the dough when we are going to have homemade pizza (both call for a 500 degree oven). This way we can avoid using the oven as often-especially in the summer!


I have made this recipe several times and it turns out fabulous each time! I usually double or triple it and freeze them so they are all ready to go! We are never going to buy store bought "pockets" again. My kiddos love watching them puff up and the pockets are perfect on them! Be warned though it is very easy to overcook these :-) Start with less time and increase as needed...


I have made these several times. I can't tell you how yummy they are. I use my bread machine to start them, then roll them out. and what fun to watch them puff up in the oven. Now that it is cooler will have to make some again. As it does heat up the oven. But these are the best Pitas i have ever had. Store bought ones do NOT compare.


- That's what I keep hearing when I make recipes from this site! I love this recipe - and have been making it monthly (I usually freeze them). In fact, I made them last night and they were all gone by the time I came home from school today. I love it when it starts to puff in the oven - it's my favorite part!


I have tried several different recipes for homemade pita bread, both whole wheat and regular. This is by far the best and easiest out there! I am so pleased with the results, all eight of my pitas puffed up perfectly. They are so delicious. :) Thanks for the great recipe, Tammy!


I've wondered about making Pita Bread many times, but I thought it'd be more difficult with only partial success. Apparently, I was WRONG! So impressed with this recipe - and fun to make. Made them Saturday evening and invited friends over on Sunday for a "simple" Pita Sandwiched -- HOMEMADE!! So soft - much different than the touch and chewy storebought version.


I had a great time making these tonight! I used my bread maker to start and it was really easy from start to finish. I loved watching them puff up into big balls. My kids loved how they tasted. I'll be making these again!


I just got done making these. I used coconut oil, freshly ground spelt and added 2T of ground flax to the dough. I love them! I was in the store yesterday and I was going to buy them but the price made me balk. I remembered reading your recipe and knew I could do it. I cut one in half and put peanut butter in it (that is how my mom used to give them to us long long ago) and the other half I put chicken salad. PERFECT! My mom comes in 3 days she will love them for sure.
Anyone wondering the way I made them they are 210 calories each, minus the flax meal they are 199.


Add new comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
This question is for testing whether you are a human visitor and to prevent automated spam submissions.
Enter the characters shown in the image.

User login

Subscribe for free recipes, menu plans, and kitchen tips!