Photo by Hannah Burne
Prep time: 20 mins
Wait time: 80 minutes
Cook time: 10 mins
Makes: 15 pitas
- 2 1/2 tbsp active dry yeast
- 4 tsp cane sugar
- 1 1/2 cups warm water
- 3 1/2 cups whole wheat flour
- 1/2 cup olive oil
- 1 tsp sea salt
- 1 tbsp olive oil
In a large bowl, place yeast, sugar, and warm water. Gently mix together and set aside for 10 minutes.
Add flour, 1/2 cup olive oil and salt, and knead together into a smooth ball of dough.
Apply 1 tbsp of olive oil around the dough. Cover with a cloth and set aside to rise for 1 hour.
Once the dough has risen, preheat the oven to 450°F.
Place 2 empty baking sheets into the oven and allow them to heat.
Divide the dough into 15 balls, dust each ball with a bit of flour and roll into a flat, thin 4-inch circle.
Set aside for 10 minutes to rise.
Place pitas in the oven on the hot baking sheet and bake for 8 minutes.
Want to try an upgraded version of this recipe? check out the Za’atar Pitas.
You can use other kinds of flour in this recipe (spelt, red fife and unbleached white work well) – start with 1 cup of water and add more if needed.
You can freeze these once they are baked and cooled. You can then defrost them on the counter or pop them in the toaster!
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media 😍
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