Photo: Randy Mayor; Styling: Leigh Ann Ross
8 servings (serving size: 1 pita)

These are sublime straight out of the oven and stuffed with your favorite salad or sandwich fixings. And leftovers make tasty chips. White whole-wheat flour is available through King Arthur ( or Bob's Red Mill (

How to Make It

Step 1

Dissolve sugar and yeast in 1 cup plus 2 tablespoons warm water in a large bowl; let stand 5 minutes. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add bread flour, 3 ounces (about 3/4 cup) whole-wheat flour, yogurt, oil, and salt to the yeast mixture; beat with a mixer at medium speed until smooth. Turn the dough out onto a floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining whole-wheat flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.

Step 2

Position the oven rack on the lowest shelf.

Step 3

Preheat the oven to 500°.

Step 4

Divide dough into 8 portions. Working with one portion at a time, gently roll each portion into a 5 1/2-inch circle. Place 4 dough circles on each of 2 baking sheets heavily coated with cooking spray. Bake, 1 sheet at a time, at 500° for 8 minutes or until puffed and browned. Cool on a wire rack.

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Ratings & Reviews

lytlearn's Review

August 15, 2013

QueeTheBean's Review

December 01, 2012
I thought these were very easy and tasted excellent. I made as directed, except that I mixed the dough in my food processor. I thought they tasted better the first day, but still good on day 2.

LouLouBrownie's Review

September 01, 2012
Mmmmmm! Yummy yummy yummy! Not like store bought, but maybe that's because I used whole wheat? Either way, it's hard to beat fresh bread and these tasted awesome!

Poopytosh's Review

June 27, 2011
These are delicious. They puff up everytime. We love them sliced in half to make pockets, then stuffed with hummus, israeli salad and schnitzel with sesame in the coating. Perfect.

hhhhhh's Review

April 15, 2011
These are easy to make, and delicious! The dough needed to be rolled out thinner than I had first thought. Eight minutes was too long in my oven. 5-6 was enough. I used all-purpose instead of bread flour, whole wheat instead of white wheat, and sour cream instead of greek yogurt. This is what I had on hand.

JCharlotte80's Review

July 26, 2010
This was my first attempt at pita, and each one came out beautifully.

runnermom's Review

March 21, 2010
Delicious and very easy for homemade pitas! I used regular WW flour instead of white WW, and it was great.

csaunders80's Review

July 30, 2009
I love this recipe! They puffed up beautifully and were very easy. The top layer of the pitas are very thin while the bottoms are thick, but who cares. I used these for the shawarma chicken recipe on CL. Fabulous!!!

shankoene's Review

June 23, 2009
I've made these a few times now. So easy and tasty. I substitute honey for the sugar and use cornmeal on the baking sheet instead of cooking spray. I tried using all soft white whole wheat flour, but only half of the pitas puffed up in the oven and the ones that did had a paper thin top layer.

nfaddick's Review

March 13, 2009
The only thing you'll wish you did differently was double it! These are the best pita I've ever tasted!