Wheat Flatbread


This is supposed to be a pita recipe (from King Arthur Flour), but I find that it makes yummy flatbread instead since they don’t quite poof enough to make a true pita pocket. They make a great bun for sandwiches since they stay soft and chewy for several days after cooking.


  • 1 3/4 c. wheat flour
  • 1 1/2 c. bread flour
  • 1 1/2 tsp salt
  • 1 1/3 tsp yeast (use instant yeast or proof it first)
  • 1 1/4 c. warm water
  • 2 T olive oil


Place all ingredients in mixer bowl and mix with dough hook attachment for 5 minutes. The dough should feel tacky to the touch. Cover the bowl and let rise about 1 1/2 hours.

Preheat your oven and pizza stone to 450 degrees. Turn the dough out onto a pastry mat (or floured countertop) and divide into 8 portions. Form each portion into a ball.


Cover the dough balls and let rest for 10 minutes. Roll each ball into a 6-inch circle. As much as possible, avoid using flour to keep the dough from sticking.


Cook each bread on the hot pizza stone until lightly browned and cooked through, about 3-4 minutes per side. Use tongs to flip the breads partway through cooking. If they poof up, call them pitas; if not, call them flatbreads 🙂 They’re yummy either way!




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