2cupwhole wheat flourYou can use Indian Atta for softer texture
½+ ¼ teaspoon salt
¾cupwarm water divided
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
Cover the dough for one hour and a half or until it doubles in size.
Make six balls out of the dough.
Dust working surface with flour. Roll out each ball with a rolling pin into
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.