If you’re looking for a simple and quick pita bread recipe to make at home, this one is for you. It’s a healthy whole wheat version that's easier than you think
Keyword Whole Wheat pita bread
Prep Time 15minutes
Cook Time 20minutes
Dough resting time 45minutes
Total Time 1hour20minutes
Author Muna Kenny
2cupwhole wheat flourYou can use Indian Atta for softer texture
2teaspoondry yeast or active yeast
½+ ¼ teaspoon salt
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.
You can use Atta instead of regular whole wheat to make this recipe.Instead of water you can also use a mix of water and milk for a softer pita bread.Make sure that yeast you are using didn't expire, sometimes the yeast go bad if not stored properly.After proofing the dough, you can place it in an airtight container and store it in the fridge for 5 days. Take from the dough as many balls you want to use and leave the rest of dough in the fridge.This post was originally published in 2016.