Few things beat the aroma of freshly baked lebanese pita bread wafting through your kitchen. This version brings in the nutty warmth of whole wheat flour and finishes with a bold za’atar dusting, making it more than just a side — it becomes the star. Whether you’re stuffing it with smoky eggplant, layering it with grilled meats, or just dipping it in olive oil and labneh, this pita bread takes your meals to the next level. It's an easy pita bread recipe that connects you to the heart of lebanese food, blending the traditional with a nutritious twist and just enough flair to keep things interesting.
Lebanese Pita Bread with Whole Wheat and Za’atar Dust
Prep Time 20 minutes mins
Cook Time 6 minutes mins
Proofing 1 hour hr 14 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Breakfast, Side Dish, Snack
Cuisine Lebanese
Mixing bowls One large for dough, and a small one to bloom yeast.
Rolling Pin Essential to flatten the dough evenly. A wine bottle can work in a pinch.
Cast Iron Skillet or Pizza Stone These retain heat beautifully and help the pita puff. A heavy-duty baking tray flipped upside down also works.
Clean kitchen towel For covering dough while it rests.
Pastry Brush Optional, for brushing olive oil or za’atar topping.
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour fine-ground for best texture
- 2 teaspoons sugar helps activate the yeast
- 1 ½ teaspoons salt
- 1 tablespoon za’atar for topping
- 1 tablespoon sesame seeds optional, adds nutty crunch
Wet Ingredients
- 1 tablespoon olive oil
- 1 ¼ cups warm water around 110°F
- 2 ¼ teaspoons active dry yeast 1 packet
Activate the Yeast
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy. If it doesn’t foam, your yeast might be inactive — try again with a fresh packet.
Mix the Dough
In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, and salt. Create a well in the center and pour in the yeast mixture and olive oil. Mix until a rough dough forms.
Knead
Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic. You can also do this in a stand mixer with a dough hook for 6–7 minutes.
First Rise
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
Divide and Rest
Punch down the dough and divide it into 8 equal pieces. Shape each into a ball, cover, and let rest for 10 minutes. This relaxes the gluten and makes rolling easier.
Roll the Dough
On a lightly floured surface, roll each ball into a circle about ¼-inch thick. If it’s too thin, it may not puff properly; too thick and it becomes bready.
Dust with Za’atar
Lightly brush each rolled dough with olive oil and sprinkle with za’atar (and sesame seeds if using). This step gives your pita that earthy, herby kick that complements almost any pita bread filling.
Cook the Pitas
Preheat a cast iron skillet or pizza stone on high heat for at least 10 minutes. Place one pita at a time onto the skillet. Cook for 2–3 minutes per side. It should puff up and develop brown spots. Flip once during cooking.
Keep Warm
Transfer cooked pitas to a clean towel and wrap to keep warm and soft. Repeat with the rest.
This process makes lebanese flat bread that’s soft, flavorful, and perfect for stuffing, scooping, or tearing apart.
Pairings
This flatbread recipe is versatile, and thanks to its za’atar coating and whole wheat depth, it works with a range of dishes. Try some of these pita bread meals to make your table a mini mezze spread:
- Fatteh Lebanese Style: This classic dish of toasted or soft pita, chickpeas, garlic yogurt, and pine nuts is heavenly with this warm bread. Use it whole or tear it into chunks.
- Pita bread recipe sandwiches: Stuff with grilled chicken, tahini, lettuce, and pickles for an on-the-go wrap. Perfect for a greek pita bread recipe vibe too.
- Baba Ghanoush or Hummus: Scoop up these rich dips with your za’atar pita — the earthy herbs play beautifully with smoky eggplant or creamy chickpeas.
- Shawarma Fillings: From beef to lamb to falafel, these pitas cradle spicy, juicy proteins with ease. Top with garlic sauce and sumac onions for a knockout sandwich.
- Za’atar Labneh Bites: For a quick snack or mezze plate, spread labneh, drizzle with olive oil, sprinkle more za’atar, and use pita as a base.
This pita bread can also be cut into wedges and baked into chips. Serve with muhammara, toum, or even guacamole — fusion never tasted so good.
FAQs
1. Can I make this recipe without yeast?
Yes! For a pita bread recipe no yeast, swap the yeast with 2 teaspoons of baking powder and reduce the water slightly. The result won’t have the signature puff, but it’ll still taste great and work for wraps or dips.
2. Can I use only whole wheat flour?
You can, but expect denser pitas. Mixing all-purpose and whole wheat gives the best texture. For 100% whole wheat, increase the water slightly and knead longer for elasticity.
3. Why didn’t my pita puff?
Pita puffing depends on heat and thickness. Make sure your cooking surface is very hot, and that your dough is rolled evenly to about ¼ inch. Also, avoid opening the skillet or oven too early.
4. What are good pita bread fillings?
There are endless pita bread recipe ideas for fillings! Try za’atar-roasted veggies, spiced lamb, grilled halloumi, or even scrambled eggs and harissa for breakfast. The bread’s mild chew makes it great for wraps of all kinds.
5. Is this the same as Arabic bread?
Yes, Lebanese pita is a type of Arabic bread, also called khubz. What makes this Lebanese bread distinct is its thinner structure and ability to puff into pockets — ideal for wraps or scooping.
