Name: Perfect Lebanese Pita Bread Whole: 2 Easy Ways
Prep time: 20 min
Cook time: 6 min
Total time: 1 h 40 min
Cuisine: Lebanese
Ingredients: 2 cups all-purpose flour; 1 cup whole wheat flour, fine-ground; 2 teaspoons sugar; 1 ½ teaspoons salt; 1 tablespoon za’atar for topping; 1 tablespoon sesame seeds (optional); 1 tablespoon olive oil; 1 ¼ cups warm water (around 110°F); 2 ¼ teaspoons active dry yeast (1 packet)

Jump to Recipe·Print Recipe

Lebanese pita bread whole has been a delightful discovery in my kitchen. I remember the first time I tasted truly authentic, homemade pita in a small restaurant in Beirut – it was so soft and warm, with a subtle, nutty flavor from the whole wheat. It puffed up perfectly and was just begging to be filled with savory delights. Since then, I’ve been on a quest to recreate that magic at home. This whole wheat Lebanese pita recipe delivers that same incredible texture and aroma, making it ideal for everything from simple sandwiches to dipping into flavorful hummus. Let’s get cooking!

Why You’ll Love This Lebanese Pita Bread Whole

This recipe for Lebanese pita bread whole is a game-changer for your kitchen. Here’s why you’ll be making it again and again:

It’s incredibly healthy, packed with fiber from the whole grains.
You get that perfect soft, puffy texture every time.
The flavor is fantastic, especially with the optional za’atar topping.
Making Lebanese whole wheat flatbread at home is surprisingly easy and rewarding.
It’s versatile – perfect for sandwiches, wraps, or dipping.
You can feel good serving this nutritious Lebanese whole wheat flatbread to your family.
It offers a delightful, authentic taste of the Middle East.

Ingredients for Lebanese Pita Bread Whole

Gathering these simple ingredients is the first step toward your delicious, homemade whole grain Lebanese pita recipe. You’ll find that the combination of all-purpose and whole wheat flour creates the perfect balance of lightness and hearty flavor.

1 ¼ cups warm water (around 110°F) – crucial for awakening the yeast
2 ¼ teaspoons active dry yeast (1 packet) – the magic behind the puff!
2 teaspoons sugar – feeds the yeast to ensure a good rise
1 cup whole wheat flour, fine-ground – for that nutty flavor and added fiber
2 cups all-purpose flour – provides structure and a tender crumb
1 ½ teaspoons salt – enhances flavor and controls yeast activity
1 tablespoon olive oil – adds a touch of richness and helps with dough texture
1 tablespoon za’atar for topping – optional, but highly recommended for authentic flavor
1 tablespoon sesame seeds (optional) – for an extra nutty crunch on top

Perfect Lebanese Pita Bread Whole: 2 Easy Ways - Lebanese Pita Bread Whole - ingredients laid out

How to Make Lebanese Pita Bread Whole

Making your own homemade Lebanese whole wheat pita is incredibly satisfying, and you’ll be amazed at how simple it is. The aroma that fills your kitchen as these bake is simply divine!

Step 1: Begin by activating your yeast. In a small bowl, combine the 1 ¼ cups warm water (it should feel like a warm bath, around 110°F), 2 teaspoons sugar, and 2 ¼ teaspoons active dry yeast. Give it a gentle stir and let it sit for about 5 to 10 minutes. You’ll know it’s ready when it looks foamy and smells alive – that’s the yeast waking up!
Step 2: While the yeast is proofing, prepare your dry ingredients. In a large bowl, whisk together 1 cup fine-ground whole wheat flour, 2 cups all-purpose flour, and 1 ½ teaspoons salt. This blend ensures a wonderfully textured and flavorful dough.
Step 3: Once your yeast is foamy, add it along with 1 tablespoon olive oil to the flour mixture. Stir everything together with a spoon or your hands until a rough, shaggy dough forms. It might seem a bit sticky, and that’s perfectly fine.
Step 4: Turn the dough out onto a lightly floured surface. Now comes the fun part: kneading! Knead the dough for about 10 minutes, pushing, folding, and turning it until it becomes smooth, elastic, and springs back when gently poked. This develops the gluten, which is key for that signature puff.
Step 5: Lightly oil a clean bowl. Place the kneaded dough inside, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size. You’ll see it get beautifully puffy and airy.
Step 6: Gently punch down the risen dough to release the air. Divide it into 8 equal portions. Shape each portion into a smooth ball, cover them with the towel, and let them rest for another 10 minutes. This brief rest makes them easier to roll.
Step 7: On a lightly floured surface, roll each dough ball into a circle about ¼-inch thick. Aim for an even thickness so they puff up uniformly.
Step 8: For that authentic flavor, lightly brush the surface of each rolled pita with a little more olive oil and sprinkle generously with 1 tablespoon za’atar and 1 tablespoon sesame seeds (if using).
Step 9: Preheat a cast iron skillet or pizza stone over high heat for a good 10 minutes. It needs to be screaming hot to get that perfect puff! Carefully place one pita onto the hot surface. Cook for 2–3 minutes per side, watching as it inflates like a balloon. You’re looking for lovely browned spots.
Step 10: As each pita finishes cooking, immediately transfer it to a clean kitchen towel and wrap it up with the others. This traps the steam and keeps your Lebanese pita bread whole wonderfully soft and pliable. Keep them wrapped until ready to serve.

Pro Tips for the Best Lebanese Pita Bread Whole

I’ve learned a few tricks over the years that help ensure my Lebanese pita bread whole comes out perfectly every time. These little secrets make a big difference in texture and puff!

Make sure your skillet or pizza stone is screaming hot. This intense heat is what causes the moisture in the dough to turn to steam rapidly, creating that signature puff.
Don’t overcrowd the pan. Cooking one pita at a time allows each one to get the direct, intense heat it needs to inflate beautifully.
Keep the cooked pitas wrapped in a towel. This traps the steam, keeping them wonderfully soft and pliable so they don’t dry out.

What’s the secret to perfect Lebanese Pita Bread Whole?

The real secret to achieving that perfect puff in your authentic Lebanese pita whole wheat is high, dry heat. A screaming hot cast iron skillet or pizza stone is essential. This rapid heat shock turns the water in the dough into steam, forcing the pita to inflate. For more on the science of baking, check out King Arthur Baking’s guide to the science of baking.

Can I make Lebanese Pita Bread Whole ahead of time?

Yes, you can prepare the dough for your Lebanese pita bread whole up to 24 hours in advance. After the first rise, punch it down, divide, and shape into balls. Store them in an airtight container in the refrigerator. Let them come to room temperature for about 30 minutes before rolling and cooking.

How do I avoid common mistakes with Lebanese Pita Bread Whole?

The most common pitfall is not having your cooking surface hot enough, which prevents the puff. Also, avoid rolling the dough too thin or too thick; a consistent ¼-inch is ideal. Finally, don’t skip wrapping the cooked pitas in a towel – this is crucial for softness. For more baking tips, you might find Food Network’s pro baking tips helpful.

Best Ways to Serve Lebanese Pita Bread Whole

These wonderful Lebanese pita bread whole are incredibly versatile and make any meal better. Their slightly nutty flavor and hearty texture are perfect for so many dishes.

One of my favorite ways to enjoy them is simply stuffed with grilled chicken or falafel, fresh veggies like tomatoes and cucumbers, and a drizzle of tahini sauce. The fiber-rich nature of this Lebanese pita bread whole wheat makes it a satisfying base for a healthy wrap.

They also make a fantastic accompaniment to hearty stews or flavorful dips like hummus and baba ghanoush. Just tear off a piece and scoop away! For a lighter option, try serving them warm with a fresh shepherd’s salad.

Nutrition Facts for Lebanese Pita Bread Whole

These homemade Lebanese pita bread whole are a nutritious choice for any meal. Each pita offers a good source of fiber and essential nutrients, making them a satisfying option.

Serving Size: 1 pita
Calories: 150
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 5g
Sugar: 2g
Sodium: 300mg
Cholesterol: 0mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Lebanese Pita Bread Whole

Proper storage is key to keeping your Lebanese pita bread whole soft and delicious for days. Once they’ve cooled completely – and this is important to prevent steam buildup – place them in an airtight container or a resealable plastic bag. This way, they’ll stay fresh in the refrigerator for about 3 to 4 days. If you’ve made a big batch and want to keep them longer, freezing is your best bet. Wrap each pita tightly in plastic wrap, then in foil or another freezer bag, and they’ll keep well for up to 3 months. To reheat, simply warm them gently in a dry skillet over medium heat for a minute per side, or pop them in a toaster oven for a few seconds until just heated through.

Frequently Asked Questions About Lebanese Pita Bread Whole

Is Lebanese pita bread whole wheat healthy?

Absolutely! This Lebanese pita bread whole wheat is a fantastic choice for a healthy diet. The whole wheat flour is packed with dietary fiber, which aids digestion and helps you feel full longer. It also provides essential B vitamins and minerals that are often stripped away in refined flour. So yes, it’s a wonderfully nutritious option for your meals! For more on the benefits of whole grains, see the Harvard T.H. Chan School of Public Health.

Can I make this Lebanese pita bread whole vegan?

Yes, you can easily make this recipe vegan! The current recipe is already vegan, as it uses water and olive oil instead of dairy. The yeast, sugar, salt, and flours are all plant-based. You can enjoy this delicious whole wheat Lebanese pita knowing it fits a vegan lifestyle perfectly.

Why aren’t my pitas puffing up?

There are a few common reasons your Lebanese pita bread whole might not be puffing. First, ensure your cooking surface (like a cast iron skillet or pizza stone) is extremely hot – it needs to be preheated for at least 10 minutes on high. Second, make sure the dough isn’t rolled too thin or too thick; aim for that consistent ¼-inch. Lastly, avoid overcrowding the pan; cook one at a time to give each pita the intense heat it needs to inflate.

How long does homemade Lebanese pita bread whole last?

Once cooled, store your Lebanese pita bread whole in an airtight container or bag at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, freeze them wrapped tightly for up to 3 months. They reheat beautifully!

Variations of Lebanese Pita Bread Whole You Can Try

Once you’ve mastered the basic Lebanese pita bread whole, you’ll love experimenting with different flavors and methods. These variations add a fun twist to your homemade flatbread!

Spiced Herb Pita: Add a teaspoon of dried oregano or rosemary to the dough mixture for an aromatic twist. This enhances the savory notes, making it perfect for dipping.
Garlic Naan-Style: Brush the cooked pitas with a mixture of melted butter, minced garlic, and fresh cilantro. This gives them a rich, fragrant flavor reminiscent of Indian naan.
Gluten-Free Option: For a gluten-free version, experiment with a good quality gluten-free flour blend that contains xanthan gum. While the texture might differ slightly, it’s a great way to enjoy homemade pita if you have gluten sensitivities.
Low-Calorie Delight: To create a low calorie whole wheat Lebanese pita, you can slightly reduce the olive oil in the dough and consider using a touch less za’atar topping, though the flavor is a big part of its appeal!