Whole Wheat Stovetop Pita Bread Recipe
If you enjoy soft pita bread with a pocket you can fill with your favorite ingredients, try making this whole wheat pita bread on the stovetop. You don’t need an oven or a stand mixer, just a rolling pin and a good flat pan.
I prefer using Indian atta flour for this recipe. It gives the pita a lovely nutty flavor and makes the bread softer and less chewy than the regular whole wheat flour I’ve tried. The best part is watching the bread puff up in the pan and knowing there is a pocket waiting inside!
Why I Prefer Atta for Whole Wheat Pita Bread
I’ve made this bread using regular whole wheat flour, including Bob’s Red Mill, and the results were good. However, that flour needed more water, and the finished bread was a little chewier.
When I used Indian atta, the dough felt softer, the pita puffed nicely, and the bread had a wonderful aroma and nutty flavor. It’s the flour I prefer for this recipe.
Atta is whole wheat flour commonly used for making Indian roti and paratha. You can use regular whole wheat flour instead, but you may need to adjust the water slightly.
Ingredients You’ll Need
- Warm water: Brings the dough together. Different flours absorb water differently, so watch the dough’s consistency; it should be smooth, not sticky.
- Whole wheat flour: I recommend Indian atta for softer, more flexible pita. Regular whole wheat flour also works, although the texture may be chewier.
- Yeast: Helps the dough rise and gives the bread a lighter texture.
- Sugar: A small amount helps the yeast get started. It doesn’t make the bread noticeably sweet.
- Salt: Brings out the bread’s flavor.
- Olive oil: Adds richness and helps keep the pita tender.
How to Make Whole Wheat Pita Bread on the Stovetop
1. Prepare the yeast
Mix the yeast and sugar with ¼ cup of warm water. Cover and leave for 10 minutes.
2. Make and knead the dough
In a large bowl, combine the whole wheat flour, salt, and olive oil. Add the yeast mixture and mix.
Gradually add the remaining water while kneading. Knead for 10–15 minutes, until the dough is smooth, elastic, and soft enough to work with.
If you’re using regular whole wheat flour and the dough feels too firm, add a little more water as needed.
3. Let the dough rise
Cover the bowl and let the dough rest in a warm place for about an hour, or until it doubles in size. The time may vary depending on your kitchen temperature.
4. Divide and roll
Divide the dough into six equal balls.
Lightly flour your work surface and roll each ball into a circle about six inches wide.
Place each rolled pita on a lightly floured piece of kitchen paper, separating the rounds so they don’t stick together. Cover with a clean kitchen towel and let them rest for 15–20 minutes.
5. Cook the pita bread
Heat a flat nonstick pan over medium heat.
Place one rolled pita in the pan. After approximately nine seconds, the exposed surface should begin to look slightly dry. Flip the pita.
Let the second side cook until light brown patches appear underneath, then flip it again and increase the heat to high.
Before the bread starts puffing, gently press around the edges with a spatula. I find this especially helpful because the edges can be slightly thicker than the center.
The higher heat helps moisture inside the dough turn into steam, separating the layers and creating the pocket.
Once the pita has puffed and cooked through, remove it from the pan. Keep the cooked bread covered while you prepare the remaining pitas so they stay soft.
This is the image of the Creamy Lentils with Spinach Recipe I have on my blog.
What If My Pita Bread Doesn’t Puff?
Don’t worry if your pita doesn’t form a pocket. It can still be delicious!
One possible reason is that the dough was too firm and needed a little more water. Different whole wheat flours absorb water differently, and the dough needs enough moisture to produce steam.
Rolling the dough unevenly, cooking at insufficient heat, or having a small tear in the dough can also affect puffing.
Even without a pocket, you can enjoy the bread with hummus, dips, or your favorite meal.
My Tips for Soft Whole Wheat Pita Bread
- Try Indian atta: It’s my preferred flour; it has a pleasant aroma, soft texture, and nutty flavor.
- Pay attention to the dough: It should feel soft and workable, not stiff. Regular whole wheat flour may need a little extra water.
- Roll evenly: Uneven thickness can make it harder for the pita to puff.
- Watch the surface before the first flip: The nine-second timing is a guide. Look for the exposed dough to begin drying slightly.
- Increase the heat at the right stage: Start over medium heat, then turn it to high after the second flip to encourage puffing.
- Keep the cooked pitas covered: This helps preserve their softness while you finish cooking the batch.
Different Styles of Pita Bread
Pita bread isn’t exactly the same everywhere.
In Egypt, you’ll often find thicker, chewier bread, while Lebanese pita is commonly larger, thinner, and softer. There are variations within each country, too.
The pita I’m making today is thin, soft, and flexible, with a pocket that opens easily. It’s lovely for stuffing, folding around food, or tearing into pieces for dipping.
What to Serve with Whole Wheat Pita Bread
I enjoy this bread with lentil dishes and other foods that are perfect for scooping up with a piece of warm pita.
You can also fill the pockets with grilled chicken, vegetables, or your favorite sandwich filling. Or serve the pita alongside hummus and other dips.
If you have some leftover bread, you can cut it into triangles and bake them into pita chips.
Storing and Reheating
Allow leftover pita bread to cool, then store it in an airtight bag or container in the refrigerator for up to three days.
To reheat, warm a pita briefly in the microwave, starting with about 10 seconds, until soft and warm.
For longer storage, freeze the cooled bread in a freezer-safe bag for up to three months. Thaw and reheat before serving.
Whole Wheat Pita Bread on the Stovetop
Ingredients
- 2 cups whole wheat flour preferably Indian atta
- 2 teaspoons dry yeast or active dry yeast
- 1 teaspoon sugar
- ¾ teaspoon salt
- 2 tablespoons olive oil
- ¾ cup warm water divided (regular whole wheat flour may need a little more)
Instructions
- Mix the yeast and sugar with ¼ cup warm water. Cover and set aside for 10 minutes.
- In a large bowl, combine the flour, salt, and olive oil. Add the yeast mixture and mix well.
- Gradually add the remaining water and knead for 10–15 minutes, until the dough is smooth, elastic, and soft. Add a little more water if necessary.
- Cover the dough and let it rise in a warm place for about one hour, or until doubled in size.
- Divide the dough into six equal balls. On a lightly floured surface, roll each ball into a six-inch circle.
- Separate the rolled pitas with lightly floured kitchen paper, cover with a towel, and let them rest for 15–20 minutes.
- Heat a flat nonstick pan over medium heat. Place one pita in the pan. After approximately nine seconds, when the exposed surface begins to dry slightly, flip it.
- Cook until light brown patches form underneath. Flip again and increase the heat to high.
- Before the pita begins puffing, gently press around the edges with a spatula to encourage it to inflate.
- Once puffed and cooked through, remove the pita and keep it covered. Repeat with the remaining dough.
Notes
- Indian atta produces my preferred softer, less chewy pita with a nutty flavor.
- Regular whole wheat flour can be used, but it may require additional water.
- A pita that doesn’t puff can still taste wonderful.
- Keep the cooked bread covered to help it remain soft.
- Rising times depend on the temperature of your kitchen.
Yes, please! Those look so good, and delicious. I will have to try them soon.
Thanks Sandra, do let me know when you make some 🙂