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Organic Wheat Pita with Fruit Salsa

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Organic Wheat Pita with Fruit Salsa Recipe

Layer and fill pocket breads with meat and cheese, stuff with chicken or tuna salad, or spread with peanut butter and jelly; this white whole wheat bread complements a wide range of ingredients.

At a glance

8 large pitas & 2 cups salsa


Choose your measure:


  • 1 1/2 cups diced fresh pineapple
  • 1/3 cup diced red bell pepper
  • 1/3 cup diced green bell pepper
  • 1/3 cup diced red onion
  • 1 ripe kiwi fruit, peeled and diced
  • 2 teaspoons salsa seasoning



  1. To make the salsa: Combine all of the salsa ingredients in a small bowl, tossing to combine. Refrigerate for several hours, or overnight.
  2. To make the pitas: Combine all of the pita ingredients, and mix and knead — by hand, mixer, or bread machine — to make a smooth dough.
  3. Cover the dough, and allow it to rise until it's puffy, about 90 minutes.
  4. Place a pizza stone on the bottom rack of your oven, or line a baking sheet with parchment (or grease it lightly). Preheat the oven to 450°F.
  5. Gently deflate the dough, and divide it into eight pieces, shaping each piece into a rough ball. Let the balls rest for 10 minutes, covered.
  6. Lightly spray a silicone rolling mat, or clean work surface, with non-stick vegetable oil spray. Use a rolling pin to roll one ball of dough into a 6" circle that's slightly less than 1/4" thick. Repeat with another ball of dough.
  7. Place the pitas on the hot pizza stone, or place them on the prepared baking sheet, and put the baking sheet on the bottom rack of the oven. Bake the pitas for 4 to 5 minutes, until they puff up. Turn them over, and bake for another minute or two; total baking time should be about 6 minutes (about 7 minutes, if you're baking on a pan rather than a stone).
  8. Remove them from the oven, stack them on a kitchen towel, and fold the towel up over them; this will keep them from becoming crisp as they cool.
  9. Repeat with the remaining pieces of dough.
  10. Pitas can be stored at room temperature in a bag or closed container.
  11. To combine: Carefully separate the two sides of the pita to make two large, thin rounds out of each. Spray each round with olive oil spray, and cut into wedges or squares.
  12. Place in a single layer on a baking sheet, and bake in a preheated 350°F oven for 15 to 20 minutes, until crisp and beginning to brown. Remove from the oven, and cool on a rack, or right on the pan. Serve with fruit salsa.