Healthy Pita Bread – a wholesome alternative to white pita, sandwich bread, toast, or pizza crust.
Homemade Healthy Pita Bread makes an excellent replacement for white Greek pita or regular sandwich bread. Made with whole grain flours such as spelt or whole wheat, it has a lower glycemic index than refined white flour, delivers more nutrients and fiber, and helps you feel full longer—making it a better choice for people managing blood sugar or watching their weight. This recipe is also vegan.
In this version the dough combines spelt (or whole wheat) flour with bread flour to provide the extra gluten structure needed for good texture and puffing.
Making pita at home is straightforward and similar to preparing bread or pizza dough. After the dough rises, shape it into flat rounds and cook either in the oven or on the stovetop. Both methods work well: stove-top pitas tend to puff fully into balloons, while oven-baked pitas puff less but remain tasty and soft.
These healthy pitas are versatile—use them for breakfast, lunch, or dinner and fill them with tuna, hummus, falafel, kebabs, lamb, chicken, fresh or roasted vegetables, yogurt dips, or any spreads you enjoy. They also work well as a quick pizza base or can be baked into pita chips for a healthy snack.
Side Dish
Middle Eastern
healthy pita bread
-
2
cups
spelt flour or whole wheat -
2
cups
bread flour -
20
g
fresh yeast or 1 Tbsp dry yeast -
cup
about 1 1/4 warm water
(or more if necessary) -
1
tsp
sugar -
2
tsp
salt -
1-2
Tbsp
olive oil optional
-
Combine the yeast, warm water, and sugar. Let sit about 10 minutes until the yeast dissolves and becomes foamy.
-
Add the flours, salt, and olive oil (if using). Knead until the dough is smooth and elastic; it should be soft, so add a little more water if needed. You can knead by hand or with a mixer. Cover and let rise in a warm place until doubled in size.
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Turn the dough onto a floured surface, knead briefly, and divide into 8 equal pieces. Shape each piece into a ball and roll into a circle about 1/4 inch (6 mm) thick.
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BAKE IN THE OVEN: Place rounds on a non-stick baking sheet and bake on the bottom rack in a 450°F (230°C) oven for about 3 minutes. Flip each pita and continue baking until it puffs fully.
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COOK ON THE STOVETOP: Lightly oil an iron skillet and wipe away excess oil. Heat the skillet over medium-high heat and place a pita in the pan. Cook about 30 seconds, flip and cook 1–2 minutes on the other side, then flip again and cook another 1–2 minutes until the pita begins to puff. To encourage bubbles, gently press the pita’s surface with a clean towel while it cooks.