Wholewheat Pocket Pita
A partly wholewheat pita with a soft crust and an oven-puffed pocket.
A partly wholewheat pita with a soft crust and an oven-puffed pocket.
Written for 8 pocket pitas
Ingredients
- Strong white bread flour350 g
- Wholewheat flour150 g
- Water, lukewarm320 ml
- Instant yeast7 g
- Salt8 g
- Olive oil20 ml
Method
Mix all ingredients and knead for 8 to 10 minutes until supple. Cover and prove until doubled, approximately 60 to 90 minutes.
Divide into rounds of approximately 107 g each and rest covered for 15 minutes. Heat a baking steel or heavy tray in the oven at 250°C conventional heat for at least 30 minutes.
Roll evenly into discs about 5 mm thick. Avoid tearing or folding them; intact surfaces help the pocket inflate.
Bake two or three at a time on the hot surface for 3 to 5 minutes until fully puffed and just lightly coloured.
Wrap in a clean towel while cooling so the crust stays flexible.
Chef’s notes
- An evenly rolled disc and a thoroughly heated baking surface matter more than extra yeast.
- When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.
Keeping
Keep airtight for 1 day or freeze for up to 1 month.
Allergens and diet
Wheat.
Vegan
Last refined · October 2026