Ingredients

The following ingredients have 4 Servings
  • 2 cups whole wheat flour (atta)
  • ¾ teaspoon salt
  • 3 tablespoons olive oil
  • ½ teaspoon sugar
  • ½ tablespoon dry active yeast
  • ¾ cup + 1 tablespoon warm water (at 110-115F)

Instruction

  • In a bowl whisk together whole wheat flour and salt.
  • Add in the olive oil and mix till it's well combined with the flour.
  • Take warm water [110-115 F degrees] in a glass/mug, add sugar and yeast and give a quick stir. Let the mixture sit for 5-10 minutes.
  • After 10 minutes, the yeast will get activated and you will see froth/bubbles on top
  • Add the liquid to the flour mixture slowly, in parts.
  • Knead the entire liquid into the flour forming a dough. The dough will be little sticky.
  • Sprinkle some flour on your working surface and knead the dough for 2-3 minutes till it's smooth.
  • Place the dough in a large bowl coated with olive oil. Make sure the entire dough is coated with oil.
  • Apply a cling sheet over the bowl and let the dough rise for 1-1.5 hours.
  • After 1 hour the dough will almost double in size.
  • Punch the dough to release all the air. Let the dough sit for 5 minutes.
  • Divide into 6 equal portions and let the dough sit for another 10 minutes.
  • After 10 minutes, roll each dough ball into a round flat bread, around 8 inch and 1/4 inch thick.
  • Sprinkle some cornmeal on a baking sheet and place the rolled pita breads over. Let them rest for 15 minutes, cover them loosely.
  • Preheat your oven to 475 F degrees.
  • Place the baking tray in the preheated oven and bake at 475 F degrees for 7-8 minutes. The pita bread is done when they puff up.