Ingredients

The following ingredients have 6 Servings
  • 2 cup whole wheat flour (You can use Indian Atta for softer texture)
  • 2 teaspoon dry yeast or active yeast
  • 1 teaspoon sugar
  • ½ + ¼ teaspoon salt
  • 2 tablespoon olive oil
  • ¾ cup warm water

Instruction

  • Dissolve yeast and sugar in ¼ cup warm water, cover and keep aside for 10 minutes.
  • Mix flour with salt and olive oil, add the yeast and water mixture mix well. Gradually add the remaining water and knead for 10 -15 minutes. The dough should be smooth and elastic.
  • Cover the dough for 45 minutes to one hour or until it doubles in size. How fast the dough proof depends on the temperature of your kitchen.
  • Make six balls out of the dough.
  • Dust working surface with flour. Roll out each ball with a rolling pin into 6-inch circles.
  • Every time you roll a ball, sprinkle flour on top of it and cover with paper towel.
  • Sprinkle flour on that paper towel and place a new rolled ball on top of it, go on doing so until you have all rolled balls on top of each other with the kitchen paper separating each. Cover with a cloth and let it rest for 15 – 20 minutes.
  • Place your non-stick flat pan on medium heat. Place the rolled ball on the pan. Flip the bread in about 9 seconds.
  • Cook the bottom side until you see light brown patches, flip the bread again and now increase the heat to high.
  • Gently press the edges using a spatula, this will help the bread to puff up.
  • When the bread is completely puffed, your pita bread is ready.
  • Cover the bread to keep it soft.