Name: Fresh Flour Pita Bread with Hummus Dip Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 5 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 2 cups (about 300g) freshly milled hard white wheat flour (mill from ~1.5 cups wheat berries); 1 cup (240ml) lukewarm water; 2¼ tsp (7g) instant yeast; ½ tsp sugar or honey; 1 tsp salt; 2 Tbsp (28g) olive oil; Extra flour for dusting; 1 can (15 oz) chickpeas, drained and rinsed (save aquafaba if desired); ¼ cup tahini; 2-3 Tbsp fresh lemon juice; 1-2 garlic cloves, minced; 2 Tbsp olive oil; ½ tsp ground cumin; Salt to taste; 2-4 Tbsp water or aquafaba (for smoothness)

Discover the joy of homemade Fresh Flour Pita Bread using nutrient-rich, just-milled whole wheat flour. These soft, fluffy pitas puff up beautifully with golden pockets, ideal for scooping up velvety hummus. Fresh milling brings superior taste and nutrition—simple ingredients transform into a wholesome Mediterranean-inspired appetizer or snack that’s fresh, aromatic, and deeply satisfying.

Why You’ll Love This Recipe:

You’ll fall head over heels for this recipe because it turns basic wheat berries into something magical: incredibly soft, flavorful pitas that actually form those signature pockets without any fancy equipment. Freshly milled flour means maximum nutrition—no preservatives, no refined flours—and a wonderful nutty, sweet depth that commercial pitas can’t match.

The dough is forgiving for beginners yet rewarding for pros, and pairing it with silky homemade hummus elevates it to restaurant-quality. It’s versatile for dipping, stuffing with falafel or veggies, or even making mini pizzas. Plus, the aroma of baking pitas filling your kitchen is pure comfort—wholesome, handmade goodness that feels special without being complicated.

Yield: 8 medium pitas

Fresh Flour Pita Bread with Hummus Dip Recipe

Soft, pocketed fresh-milled whole wheat pitas paired with creamy homemade hummus—nutritious, flavorful, and perfect for dipping.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 5 minutes

Ingredients

For the Fresh Flour Pita Bread:

2 cups (about 300g) freshly milled hard white wheat flour (mill from ~1.5 cups wheat berries)
1 cup (240ml) lukewarm water
2¼ tsp (7g) instant yeast
½ tsp sugar or honey
1 tsp salt
2 Tbsp (28g) olive oil
Extra flour for dusting

For the Hummus Dip:

1 can (15 oz) chickpeas, drained and rinsed (save aquafaba if desired)
¼ cup tahini
2-3 Tbsp fresh lemon juice
1-2 garlic cloves, minced
2 Tbsp olive oil
½ tsp ground cumin
Salt to taste
2-4 Tbsp water or aquafaba (for smoothness)

Instructions

Mill your magic flour — Freshly grind those wheat berries into fine flour right before starting. The aroma alone will get you excited—nothing beats that fresh, nutty scent!
Wake up the yeast — In a large bowl, mix lukewarm water, yeast, and sugar. Stir gently and let it sit 5-10 minutes until bubbly and foamy. This "sponge" ensures great rise with whole grain goodness.
Build the dough — Add salt, olive oil, and about half the flour to the bubbly sponge. Stir until smooth, then gradually mix in remaining flour until a soft dough forms. It should be slightly tacky but not sticky.
Knead with love — Turn dough onto a lightly floured surface (or use a stand mixer with dough hook) and knead 8-10 minutes until smooth and elastic. Feel it come alive under your hands—whole wheat dough gets beautifully supple!
Let it rise — Place dough in a lightly oiled bowl, cover with a damp cloth or plastic, and let rise in a warm spot for 60-90 minutes until doubled. Watch it puff up proudly!
Divide and rest — Punch down gently, divide into 8 equal pieces, and roll each into a ball. Cover and rest 20-30 minutes—this relaxes the gluten for easy rolling.
Shape those beauties — Preheat oven to 475°F (245°C) with a baking stone or inverted sheet inside. On a floured surface, roll each ball into a 6-7 inch circle about ¼-inch thick. Keep them even for perfect pockets!
Bake to perfection — Carefully place 2-3 pitas on the hot stone/sheet. Bake 3-5 minutes until they puff dramatically and turn lightly golden. Flip if needed for even color—it's so satisfying when they balloon!
Whip up the hummus — While pitas bake, blend chickpeas, tahini, lemon juice, garlic, cumin, salt, and olive oil in a food processor until creamy. Add water/aquafaba gradually for silky texture. Taste and adjust—make it your own!
Serve with joy — Cool pitas slightly (they deflate a bit—that's normal), then stack them warm. Drizzle hummus with olive oil, sprinkle paprika or herbs, and dive in with those fresh pitas. Pure bliss!

Notes

Use a hot oven and preheated surface for best puffing. Fresh milled flour absorbs more liquid—adjust with extra water if dough feels too dry. These pitas are best fresh but reheat wonderfully. For extra nutrition, include some milled flax or sesame seeds in the dough.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 373Total Fat 13gSaturated Fat 2gUnsaturated Fat 11gSodium 328mgCarbohydrates 57gFiber 4gSugar 2gProtein 10g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Mill your flour right before using for the freshest flavor and best texture—hard white wheat berries give the softest results; hard red works but tastes earthier.
Don’t skip the sponge step; it activates yeast and improves rise with whole grain flour.
Preheat your baking surface (stone or sheet) fully—super hot is key for puffing.
Roll evenly to about 1/4-inch thick; too thin won’t puff, too thick stays dense.
If pockets don’t form, it’s still delicious—brush with oil and use as flatbread.
Knead gently; over-kneading toughens whole wheat dough.
Rest dough balls 20-30 minutes before rolling for easier shaping.

Ingredients Notes:

Freshly milled flour is the star—grind hard white wheat berries for mild, fluffy results (or mix with hard red for more nutrition and color). Lukewarm water (around 100-110°F) wakes up the yeast without killing it.

Instant yeast is reliable and fast; active dry works but needs proofing longer. A touch of sugar feeds the yeast for better rise. Olive oil adds tenderness and that classic Mediterranean richness—use extra virgin for flavor. Salt enhances everything; don’t reduce too much or flavor falls flat.

For hummus: canned chickpeas (drained/rinsed), tahini (sesame paste for creaminess), fresh garlic/lemon juice (bright zing), olive oil, cumin (warm earthiness), and a pinch of salt. Water or aquafaba thins it to perfect dippable consistency.

Variations and Substitutions:

Flour: Use 100% hard white for softest; blend half hard red/half white for balanced nutrition; try spelt or einkorn for ancient-grain twist (adjust water as needed).
Yeast: Swap instant for active dry (proof first); or go sourdough (replace yeast with 100g starter, longer rise).
Oil: Avocado or neutral oil if olive isn’t preferred.
Sweetener: Honey or honey代替 sugar for natural touch.
Hummus: Add roasted red peppers, beets, or garlic-roasted chickpeas; make spicy with cayenne or harissa; go green with spinach/avocado.
Gluten-free: Not ideal with fresh milled wheat—use certified GF blend instead (results vary).
Herb-infused: Knead in za’atar or rosemary for flavored pitas.

Storage Options:

Room temperature: Store cooled pitas in airtight bag up to 2 days.
Fridge: Up to 5 days; warm before serving to restore softness.
Freezer: Freeze cooled pitas (stacked with parchment) up to 3 months; thaw and reheat in oven or toaster.
Hummus: Refrigerate up to 5-7 days in sealed container; stir before serving (freezes well up to 2 months, thaw in fridge).