100% Whole Wheat Oven-Baked Pita Flatbread – quick and easy!

Delicious fresh pita bread – ready in 30 minutes!

I wasn’t really sure what to use for the title of this post – is this pita bread (with a pocket) or flatbread (no pocket)? I ended up with the term “Pita Flatbread” because this recipe can go either way.

When I make this recipe, some of the pitas fluff up in the oven with a big air pocket (like the picture above), but some of them don’t. At first, I was disappointed that not all of the pitas had a pocket, but it turns out that it’s not a big deal if the pita doesn’t have an air pocket.

This bread is so soft, yet it holds its shape really well. So if the pita doesn’t have an air pocket, just slice it in half (so you have two semi-circles), and then use a steak knife or even a butter knife to cut into the center of the bread and create a pocket.

That’s what I did for this sandwich with Greek chicken.

See? You could never tell that this pita didn’t have an air pocket to start with. And it still tasted delicious.

This bread is also great for use as a flatbread (no pocket). You can use the bread for mini pizzas or navajo tacos or just as a delicious side.

The best thing about this recipe – this bread is ready in 30 minutes!

I love using my Kitchen Aid for this recipe. It makes my life so easy.

Don’t have a Kitchen Aid? No worries! You can also use a bread machine or make it by hand. Whichever way you prefer 🙂

WHOLE WHEAT FLOUR: I’ve mentioned this before – the type you use is important!!! I have tried a lot of different whole wheat flours, and my favorite is Montana Wheat Prairie Gold flour.  It’s very finely ground, which I have found is VERY important in baking.  Whatever brand you use, be sure that it is finely ground flour.

Try these other quick and easy whole wheat recipes:

ONE MORE TIP: If you want to make this recipe even easier, try making your pita bread in a rectangle shape, instead of a circle. It may not look as beautiful, but it saves you time – you can roll out all of your dough into one big rectangle, and cut the dough into smaller rectangles for baking. You’ll also be able to cook the bread faster because you’ll be able to fit more pitas on the baking sheet. Of course, if the aesthetic appeal of round pitas is important to you, then by all means, make the bread round. But if you’re like me and you just want to get dinner on the table before the kids go crazy, you might want to try rectangles.

100% Whole Wheat Oven-Baked Pita Flatbread

  • Servings: 10
  • Difficulty: Easy
  • Print

3 C whole wheat flour
1 1/4 C hot water
1 Tbsp instant yeast
1 Tbsp olive oil
1 Tbsp salt
1 tsp garlic powder

    1. Prepare a baking sheet by lining it with aluminum foil.
    2. Place the baking sheet in the oven and preheat the oven to 475F.
    3. Combine all ingredients in the Kitchen Aid bowl. Using the dough hook, mix for 10 minutes (I use the #2 mixing setting). You can also do the kneading in your bread maker or by hand. (If you’re mixing by hand, combine the dry ingredients first, then add the wet ingredients, then knead.)
    4. Check on the dough as it’s mixing. If it looks too dry, add water, one tablespoon at a time. If it starts looking too sticky, add flour one tablespoon at a time. You want the dough to be soft, but not so wet that it sticks to the bowl. For tips on how the dough should look, see the note below.
    5. Prepare with a flat surface with cooking spray or flour.
    6. Divide the dough into 8-10 pieces and roll each piece into a circle, about 1/4 inch thick.
    7. Remove the baking sheet from the preheated oven. Spray the sheet with cooking spray, and place 2-4 dough circles onto the sheet (as many as you can fit).
    8. Bake for 5-7 minutes.
    9. Remove the pitas from the oven, and continue cooking the remaining dough.
    10. Once the bread has cooled slightly, if you want pita pockets, cut the pitas in half (to get two half-circles) and then slice into the middle of each piece, creating a pocket


For tips on how the dough should look while it is being kneaded, go here.

This recipe was adapted from here.

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