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  • Makes 10 pita breads
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As long as you have time to let the dough rise, making your own pita bread is much easier than you might think. Plus, it’s fun to watch them puff up in the oven! Serve your homemade pita bread warm with hummus, stuff them with falafels and fresh veggies, or toast them to make chips that you can dip in salsa.

By Darshana Thacker Wendel,


  • 1 tablespoon date paste
  • 2 teaspoons active dry yeast
  • 2 cups whole wheat flour
  • 1½ cups unbleached all-purpose flour, plus more for dusting
  • 1 teaspoon sea salt


  • In a food processor fitted with a dough blade or the bowl of a stand mixer fitted with a dough hook combine date paste, yeast, and 1½ cups lukewarm water. Cover and let stand in a warm place for 10 minutes or until frothy.
  • In a large mixing bowl whisk together flours and salt. Add the flour mixture to the yeast mixture. Mix on medium-low 2 to 3 minutes or until dough begins to pull away from sides of bowl. If using a food processor, transfer dough to the large mixing bowl. Cover bowl with a damp clean cloth. Let stand in a warm place 45 to 60 minutes or until dough has doubled in size.
  • On a lightly floured surface, knead dough about 1 minute. Return dough to bowl, cover with cloth, and let rise 30 minutes more.
  • Preheat oven to 400°F. Line two large baking sheets with parchment paper.
  • Divide dough into 10 equal portions. Dust your hands and the dough with flour; roll each portion into a ball. On a lightly floured surface, roll balls into 6-inch rounds. Place dough rounds on the prepared baking sheets. Loosely cover with damp clean towels. Let rise in a warm place 10 minutes.
  • Bake pitas, uncovered, 4 to 6 minutes or until bottoms are golden. Flip pitas and bake 4 to 6 minutes more or until they puff up. Remove from oven. Let stand until pitas are cool enough to handle. Serve warm or at room temperature.

Comments (7)

(5 from 2 votes)

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I substituted 1 Tb of maple syrup, since I didn't have date paste. It turned out really well - soft and delicious! Store bought pita now tastes like cardboard in comparison.....I will be making this often.


Any suggestions for Gluten Free?


What if you don't have a dough hook?

Elizabeth Joy Buikema

What flour could I use for G.F.?

virginia vivier

I grind my own organic wheat flour. Can I make it with just one kind of flour? Why the 2 blends?

Erin Contour

My guess is that they were trying to lighten up the flour... straight whole wheat can produce heavy baked goods at times. I tend to use whole wheat pastry flour for things like this because it is so very light (but still whole wheat). If you can grind your wheat flour to that consistency I'd bet you're all good.


Thank you so much for this recipe!! Now I can make my own pitas; so much better than the bought ones from the store!♡♡♡

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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