Homemade Whole Wheat Pita With Creamy Roasted Red Pepper Hummus

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homemade whole wheat pita + creamy roasted red pepper hummus

if you’ve never made your own pita bread at home, let this be the recipe that changes everything.

thick, fluffy, golden, and just the right amount of chewy, this whole wheat pita is the kind of bread you’ll want to make again and again.

it’s got that perfect toasty exterior from a quick stovetop sear and then gets baked until cooked through and beautifully puffed.

no dry flatbreads here — just soft, warm, deeply satisfying pita.

pair it with a smoky roasted red pepper hummus that’s ultra creamy and full of flavor.

it’s the perfect companion to swipe through every bite of pita.

the pita: taste, texture + how to get it right

this whole wheat pita is heartier than the store-bought kind, but in the best way.

it’s thick and pillowy, with just enough chew and a lightly nutty flavor thanks to the whole wheat flour.

you get golden brown spots from searing it on the stovetop first, and then baking helps it cook through evenly.

no raw dough in the center, no dense spots — just soft, fluffy, toasty perfection.

to make this as foolproof as possible, here are all the key tips that make a difference:

• use warm water (not hot!) to activate the yeast without killing it.
• knead the dough well so it’s smooth, elastic, and easy to work with.
• let it rise in a warm spot until puffed and doubled. this helps create that airy texture.
• divide and roll evenly. thickness matters — roll to about ⅓ inch for puffier pita, or ½ inch for extra thick, slightly denser rounds. avoid rolling too thin or they’ll dry out.
• preheat your pan well and sear each side until golden and lightly blistered — this adds that bakery-style toastiness.
• bake right after searing. don’t let the dough sit too long or it’ll lose the steam needed to finish rising in the oven.
• bake at 425°f for 8–10 minutes, depending on the thickness. thinner pitas bake faster. thicker pitas may take closer to 10. they should be dry to the touch and slightly puffed.
• let cool slightly before cutting. warm pita is soft and fluffy, but if you cut too soon, it may tear.

ingredient swaps

this recipe is all about the whole wheat flavor and hearty texture, so there aren’t many direct swaps — but here’s what you can tweak:

• whole wheat flour: regular whole wheat is best here. white whole wheat can be used for a slightly milder flavor.
• yeast: instant yeast or quick rise yeast both work — just skip the proofing step if using instant.
• olive oil: you can swap with avocado oil if needed, but olive oil adds the best flavor.

how to store homemade pita

homemade pita is best fresh and warm, but here’s how to keep them soft and delicious:

• short term: wrap cooled pita in a clean kitchen towel and store in an airtight container at room temp for up to 2 days.
• reheat: warm in a skillet or toaster oven to bring back that fresh-baked texture.
• freeze: stack pitas with parchment between each, then seal in a freezer bag. defrost at room temp and reheat on the stovetop.

about the hummus

the roasted red pepper hummus is the perfect companion — creamy, rich, slightly smoky, and super easy.

it’s mellow and smooth, with just a hint of warmth from garlic powder and smoked paprika.

the tahini gives it body, and the red pepper adds sweetness and color.

this version is a little more subtle than classic hummus, which makes it the perfect match for that toasty, flavorful pita.

serve it up

serve these together as a snack, a light lunch, or alongside falafel, grilled veggies, or a big vibrant salad.

the pita is sturdy enough to hold toppings but soft enough to fold or tear.

and with that creamy roasted red pepper hummus on the side, there’s really no wrong way to eat this.

if you like Homemade Whole Wheat Pita With Creamy Roasted Red Pepper Hummus, you’ll also love these other recipes of mine!
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