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Healthy. Crunchy. Salty. Try making a batch of these delicious homemade pita chips using freshly milled flour or whole wheat flour. They are perfect for snacking and dipping.

For the past several years I have made this whole wheat pita chip recipe for my family before we head off to Kansas to visit our family during Christmas. It has practically become a tradition now. We plan our trip, pack up our bags, make homemade pita chips and drive 12+ hours to the prairie lands of Kansas.

With such a long drive, we’ve got to have snacks. And an audiobook. Or some good tunes. Sadly, the first time I made these pita chips, I barely got a bite. I opened up the container and found only small pieces and crumbs left. Apparently these crackers bring out a lack of self control in some … 

You have been warned. Every man for themselves when it comes to these homemade pita chips.

How to Make Pita Chips With Fresh Milled Flour

This pita chip recipe is a labor of love. But worth every ounce of effort you put into making this scrumptious snack. They are not difficult to make but do take some time to create, just like many homemade cracker recipes can.

To make the chips, start by grinding hard white wheat berries into four cups of flour. You can also use hard red wheat or a combination of the white and red if you prefer.

Last year was the first time we began milling our own grains. Our choice to use fresh milled flour came from our desire to add more nutrition into our diet. When you grind your own flour, you receive all of the nutrients from the whole grain kernel — vitamins, minerals and oils. The commercial white flour you purchase from the store has these items removed in order to make the product shelf stable. By using freshly stone-milled flour, you will receive a much more flavorful and nutritious baked food.

If you don’t have a grain mill you can use whole wheat flour instead. I did so for a few years. The pita chips will still be a tasty, crunchy snack that you and your family will enjoy. Just be sure to skip adding the vital wheat gluten in step one!

Homemade Pita Chip Recipe

Makes: 160 chips

Ingredients

For Pita Chip Dough:

4 cups freshly milled hard white wheat flour* (see tips below if using whole wheat flour)
1 tsp instant yeast
1 tsp vital wheat gluten, optional
2 Tbs oil
1 1/2 cups water, room temperature
2 Tbs flaxseed, ground
2 tsp salt

For Topping:

1/4 cup oil
2 Tbs coarse sea salt

Directions

In the bowl of a stand mixer using the paddle attachment, combine the flour, flaxseed, vital wheat gluten (if using), salt and yeast. With the mixer on low add the oil. Slowly pour in the water and mix until completely combined. Dough will appear somewhat sticky.

Remove paddle attachment and swap for the dough hook. Knead for 10 minutes until a soft, smooth dough is created. Cover the bowl, place in a warm spot and let rise for 1 hour or until doubled.

Preheat oven to 475°. Divide dough into 10 pieces. Roll dough into a 6” circle. Transfer 3-4 circles to a parchment lined baking sheet. Bake for 4-5 minutes, until puffy. Remove from oven and place on a cooling rack. Repeat with the rest of the dough.

Turn oven down to 375°. When the pitas are cool enough to handle, use a knife to cut the pita in half to create 20 thin rounds. Brush each round piece with oil then sprinkle sea salt on top. Using a pizza cutter, divide the round into 8 wedges. Add the wedges to a few parchment lined baking sheets. Do not overlap the wedges. Bake for 15-20 minutes, until firm and crisp. Flip the chips over halfway through baking if they are getting too brown on one side.

Remove the chips from the oven and cool on a rack. Store in an airtight container. Enjoy as is or dip into cream cheese or hummus. These pita chips are perfect for snacking or pairing with a meal.

Tips for Success

*If you do not have a grain mill to grind your own flour, you can use whole wheat flour instead. Do not add the vital wheat gluten.

Don’t worry if some of your pitas do not puff. You can still divide the two sides into a thin round and cut into wedges. The pitas that do not puff may be a bit thicker when baked and turned into chips but they are still incredibly delicious. 

A great way to create a warm environment for your pitas to rise in is to turn the light on in your oven, add a cup of hot water and close the oven door. A perfect steamy home for sky high pita dough.

2/3 cup of wheat berries makes approximately 1 cup of fresh ground flour.

Do you love baking? Try out my simple French bread recipe.

Yield: 160 chips

Pita Chips With Fresh Ground Flour

Pita Chips With Fresh Ground Flour

Healthy. Crunchy. Salty. Try making a batch of these delicious homemade pita chips using freshly milled flour or whole wheat flour. They are perfect for snacking and dipping.

Ingredients

  • For Pita Chip Dough:
  • 4 cups freshly milled hard white wheat flour* (see tips below if using whole wheat flour)
  • 1 tsp instant yeast
  • 1 tsp vital wheat gluten, optional
  • 2 Tbs oil
  • 1 1/2 cups water, room temperature
  • 2 Tbs flaxseed, ground
  • 2 tsp salt
  • For Topping:
  • 1/4 cup oil
  • 2 Tbs coarse sea salt

Instructions

  1. In the bowl of a stand mixer using the paddle attachment, combine the flour, flaxseed, vital wheat gluten (if using), salt and yeast. With the mixer on low add the oil. Slowly pour in the water and mix until completely combined. Dough will appear somewhat sticky.
  2. Remove paddle attachment and swap for the dough hook. Knead for 10 minutes until a soft, smooth dough is created. Cover the bowl, place in a warm spot and let rise for 1 hour or until doubled.
  3. Preheat oven to 475°. Divide dough into 10 pieces. Roll dough into a 6” circle. Transfer 3-4 circles to a parchment lined baking sheet. Bake for 4-5 minutes, until puffy. Remove from oven and place on a cooling rack. Repeat with the rest of the dough.
  4. Turn oven down to 375°. When the pitas are cool enough to handle, use a knife to cut the pita in half to create 20 thin rounds. Brush each round piece with oil then sprinkle sea salt on top. Using a pizza cutter, divide the round into 8 wedges. Add the wedges to a few parchment lined baking sheets. Do not overlap the wedges. Bake for 15-20 minutes, until firm and crisp. Flip the chips over halfway through baking if they are getting too brown on one side.
  5. Remove the chips from the oven and cool on a rack. Store in an airtight container. Enjoy as is or dip into cream cheese or hummus. These pita chips are perfect for snacking or pairing with a meal.

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