Whole Wheat Greek Pita Bread


2 cups Whole Wheat flour (or, for a little lighter bread, substitute 1 cup of the whole wheat flour for 1 cup whole wheat pastry flour)

1 teaspoon sea salt

1 ¼ cups water

Coconut oil

In a large bowl, mix flour and salt. Add water and mix thoroughly. Turn out onto a floured surface. Pinch off pieces of dough about 1 ½ inches in diameter. Shape into balls. Cover with a dry cloth towel and let rest 10 minutes. Roll out to a circle about 6 inches in diameter. Heat griddle or flat bottom pan over medium-high heat. Lightly grease griddle. Begin cooking when a drop of water sizzles on hot griddle. Cook each dough circle until browned underneath. Turn and brown other side. Bread will puff slightly when cooked. Serve warm or place in airtight container to keep soft. Makes 6 or 7 pita breads.


  • Try to always use organic ingredients when available.
  • I always make a double batch. Then I have bread for the week, or I can throw some in the freezer.
  • This bread is super fast as it requires very little rise time and takes so few ingredients. This is a terrific last minute bread when you are in a pinch.
  • It’s also fun to make with kids :)



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