Whole Wheat Pita Bread Free PD Recipe & Cooking Video

2013-04-13

This deliciously simple preservative-free Old World bread is easy and rewarding to make

Free registration to access over 100 Protective Diet recipes

New Free Account Registration

  • Usernames cannot be changed.
  • Type your password. Minimum length of 8 characters.
    The password must have a minimum strength of Weak.
    Strength indicator
  • Upload Upload your profile picture

Related Recipes:

Click to View Related Recipes
Premium Member Rating

(5 / 5)

5 5 4

4 people rated this recipe

Recent Recipes:
  • Lady Fingers Premium PD Recipe

  • No-Bake Strawberry Shortcake Premium PD Recipe

  • Sugar-Free Whipped Topping Premium PD Recipe

  • Batter & Bake Onion Rings Premium PD Recipe

  • Oil-Free Egg Rolls Premium PD Recipe

Favorite Recipes
A quick reference favorite recipe list is another benefit of Protective Diet Premium Membership.

You must be logged into your premium membership to view your favorite recipes

Comments (17)

  1. posted by Marie on February 16, 2015

    Made these last night using the white wheat flour from the burger buns recipe and turned out great. Amazed I got the pockets! Thanks.

  2. posted by Julie Marie on January 10, 2015

    Sugar is used to activate the yeast. It is consumed by the yeast and will not tax your body or cause disruption in taste bud reprogramming.

  3. posted by Sara Taylor on December 7, 2014

    Hi Julie, I’m a bit confused. We add sugar? I thought PD was sugar free.

    • posted by Karla on January 8, 2015

      Sara, in bread recipes the sugar is usually just a small amount to activate the yeast.

  4. posted by melparsons.veg on August 31, 2014

    I have tried making pitas so many times without having them puff, Julie’s tip about rolling them out 2 at a time and then putting it on the hot pan immediately did the trick! They turned out perfect!!

  5. posted by Mary McTigue-Ditoro on April 30, 2014

    I made these this afternoon. Not too bad for a first time pita bread maker! I did have one problem though. When I mixed the flour, water and yeast together, my dough was extremely crumbly. I had to keep wetting my hands in order to get it all together to form a ball. It still seemed extremely dry. I think that I may have overworked the dough a bit. Any suggestions?

  6. posted by Denise on April 22, 2014

    I tried making Pita Bread years ago, and I didn’t get any pockets, so I never tried again. Until today. They were so simple to make, and they puffed up beautifully, forming perfect pockets. Best of all, my pickiest son thought they tasted great!

  7. posted by La on March 10, 2014

    Could you use a different flour that would be gluten free, like oat or something else that you feel would work well?

  8. posted by Susan Leshinsky on February 11, 2014

    Can I use whole wheat pastry flour instead of whole wheat flour (that’s all I have right now)?

    • posted by Julie Marie on February 11, 2014

      I haven’t tested the recipe with whole wheat pastry flour. I’m not sure it will form a pocket. If you try it let us know?

  9. posted by Cassidy Wright on January 16, 2014

    Made these, but substituted sugar with sugar free applesauce. They still turned out great, and I was surprised at how much they actually puffed up.. Next time I’m going to have to roll them out thinner!

  10. posted by lindsay davis on July 31, 2013

    Ok hoping i can get some answers. but I just tried this out and used oat flour mixed with a small amount of almond flour and ground flax. It ended up really wet with using the same measurements of flour and water you did. so i added more oat flour to get the right consistency, it did rise ok. Then during baking they puffed up a tiny bit, but stayed mostly flat. I rolled them fairly thin, should i roll them thicker and try that way? Any suggestions? A friend of mine and I are looking for a non wheat based flour way of making these. Thank you.

  11. posted by huclkengirl on July 27, 2013

    I have made these several times and I love them. I have made pita chips and pizzas a few times. Very good!

  12. posted by PlantstronginTEXAS on July 27, 2013

    I just made these pita bread. There may be a bit of a learning curve here… At least for me. Lol! The first few burnt and did not puff up. I think I was rolling them out too thin. The last few I made smaller and thicker. They puffed up just right and I am enjoying a yummy sandwich with one of them now!! Great recipe! I will be making these again ! Thanks Julie!

  13. posted by deskjockie on May 26, 2013

    about how long would you leave the rolled out pitas before baking to prevent them puffing up into pockets? (for pizza crusts, for example).

    • posted by Julie Marie on May 26, 2013

      They will work as pizza crusts even if they puff up they will lay back down. If you roll out and let rest about 10 minutes they will not open into pockets. You can also top this dough raw for pizza.

Leave a Reply

Free Support Group