Easy herb wheat pitas
Create fresh homemade pita with ease and without fuss.
One of my favorite aspects of this easy recipe is that the pitas need only 5 minutes to bake. They’ll need to rise 20 minutes, and you can spend that time whipping up a delicious dip that pairs well with homemade pitas. Which is just about anything – from hummus (choose from a variety of flavors) to roasted tomato and red pepper spread.
But with the short bake time, and the easy-to-follow instructions, this recipe is a go-to whenever I want to serve homemade bread with my meal.
- 6 cups whole wheat flour
- 2 1/2 cup warm water
- 2 tablespoons yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/2 teaspoon thyme leaves
- 1/2 teaspoon paprika, optional
- 1 teaspoon salt, optional
Combine 4 cups flour, water and yeast and stir with a wooden spoon until combined.
Add remaining flour, 1/2 cup at a time, and knead until dough is smooth and elastic. Use just as much flour as needed, and add a few drops water if dough becomes too dry.
Turn dough out onto clean, lightly floured countertop or work surface. Divide dough into 16 pieces. Roll each piece into a smooth ball.
Use a lightly floured rolling pin to flatten each ball into a 6” diameter pita, flipping the pita once or twice to roll evenly.
Transfer pitas to parchment lined baking sheets and allow to rise 20 minutes.
Preheat oven to 500° F.
Gently lift and turn over pitas, being careful not to pinch them or leave imprints. Bake one sheet at a time for 5 minutes. (I always set the timer – with that short of a baking time you can’t leave them in for an extra few minutes!)
Allow pitas to cool on wire rack.
These pitas freeze nicely; you can bring back that fresh baked taste by reheating briefly in the oven.
*You can use any type of flour you wish – white, white whole wheat or traditional whole wheat for this recipe. All work equally well.