Homemade whole grain breakfast pitas – perfect for a sandwich, or the way we like them – toasted with PB&J for breakfast!
At our house, peanut butter and jam on toast is a breakfast staple. We all love it, and it often shows up at lunch too. But after discovering the packaged breakfast pitas from Olafson’s, plain toast didn’t hold the same appeal. Toasted and filled with melty peanut butter and jam, those round pitas quickly became a favorite.
I wanted to recreate them at home because the store-bought packs disappeared too quickly. Since I already bake most of our other bread, it felt silly to keep buying them. After some trial and error I developed a recipe that’s very close to the original. These whole grain breakfast pitas are full of wholesome grains and toast up beautifully for PB&J—or any sandwich you like.
When we first started buying these pitas, our oldest called them “circle toast,” and the name stuck. If I mention breakfast pitas at home, someone usually asks, “Do you mean circle toast?” They’re not limited to breakfast, though. Use them as you would any pita: stuff them with hummus and veggies, make quick gyros, or simply enjoy them toasted with your favorite spread. In our household, they’ll always be circle toast—and they’re delicious.
These pitas balance whole-grain flavor with a soft, pliable interior that puffs nicely during baking. They’re best fresh for the first couple days but freeze well for up to three months. If you’re planning to toast them for breakfast, you can toast from frozen—no need to defrost.
Whole Grain Breakfast Pitas
Homemade whole grain breakfast pitas – perfect for a sandwich or toasted with PB&J for breakfast.
20 minutes
10 minutes
2 hours 30 minutes
3 hours
Ingredients
For the soaker:
- 3 tablespoons flax meal
- 3 tablespoons rolled oats
- 2 tablespoons wheat bran
- 1/4 cup water, room temperature
For the dough:
- 3 cups (13.5 oz) whole wheat flour
- 1 1/2 teaspoons salt
- 1 tablespoon instant yeast
- 3 tablespoons (1 oz) cooked quinoa
- 1 1/2 tablespoons (1 oz) honey
- 1 tablespoon flax seed
- 1 1/2 cups (12 oz) warm water
Instructions
Make the soaker:
- Combine flax meal, rolled oats, wheat bran, and water in a small bowl until evenly moistened.
- Cover and let sit at room temperature for at least an hour or up to overnight.
Make the dough:
- In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the soaker with all the dough ingredients.
- Mix on low speed until the dough comes together and clears the sides of the bowl. If it’s too wet, add flour one or two tablespoons at a time. If it’s too dry, add water a tablespoon at a time.
- Knead for 8–10 minutes by machine or 12–15 minutes by hand.
- Transfer to a lightly oiled bowl, turn to coat, and cover tightly with plastic wrap.
- Let rise until doubled, about 90 minutes.
Make the pitas:
- Preheat the oven to 500°F (260°C). If you have a baking stone, place it in the oven to heat.
- Punch the dough down and move it to a lightly floured surface.
- Divide into 8–10 equal pieces and let them rest, covered, for 10 minutes.
- Roll each ball into a 6-inch circle on a floured surface.
- Let them rest on parchment for 5–10 minutes to puff slightly.
- Slide the parchment onto the hot stone or use a parchment-lined baking sheet. Bake 8–10 minutes, until puffed and lightly browned.
- Bake in batches if needed; the unbaked rounds can rest a little longer while others bake.
- Cool on a wire rack. Store completely cooled pitas in a sealed plastic bag.
- Best within the first couple days; freeze up to 3 months. Toast from frozen if desired.
Notes
Flour amounts can vary by brand and how you measure. This dough is somewhat sticky but should clear the sides of the bowl and hold its shape when it’s ready. The water should be warm to the touch but not hot. If you don’t have cooked quinoa, substitute more rolled oats or flax meal.
Nutrition Information:
Yield:
10
Serving Size:
1 pita
Amount Per Serving:
Calories: 196
Total Fat: 2g
Saturated Fat: 0g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 0mg
Sodium: 323mg
Carbohydrates: 37g
Fiber: 3g
Sugar: 0g
Protein: 6g
Nutrition information is an estimate based on the ingredients used.