Pita Bread

Pita bread is one of the easiest bread which is common in the Middle East. It is a yeast-leavened flatbread made with whole wheat flour and plain flour. You can also use 100% plain flour to make this pita bread.

Pita bread is so soft and puffy with a beautiful pocket. It is perfect for using as a wrap or stuff anything that suits your imagination.

This pita bread is made on the stovetop in a cast-iron skillet. You can also bake them in the oven.

Whole Wheat pita bread

 

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Pita Bread
Pita bread is one of the easiest bread which is common in the Middle East. It is a yeast-leavened flatbread made with whole wheat flour and plain flour. You can also use 100% plain flour to make this pita bread.
Whole Wheat pita bread
Course Breakfast
Cuisine Middle East
Servings
numbers
Ingredients
  • 1 cup Whole wheat flour
  • 1 cup Plain flour
  • 1 teaspoon Instant yeast
  • 1 tablespoon Sugar
  • 3/4 - 1 cup Warm Water
  • 3/4 teaspoon Salt
  • 2 tablespoons Olive oil
Course Breakfast
Cuisine Middle East
Servings
numbers
Ingredients
  • 1 cup Whole wheat flour
  • 1 cup Plain flour
  • 1 teaspoon Instant yeast
  • 1 tablespoon Sugar
  • 3/4 - 1 cup Warm Water
  • 3/4 teaspoon Salt
  • 2 tablespoons Olive oil
Whole Wheat pita bread
Instructions
  1. In a large bowl, combine all the ingredients except warm water. Add warm water little by little and knead well to form a soft dough. This will take about 15 minutes. Cover and set aside for 2 hours or until doubled.
  2. Knead again for 5 minutes and divide the dough into 6 balls. Cover and let the balls rest for about 30 minutes or until doubled. Roll the balls on a lightly floured surface into a 1/4 inch thickness circle. Cover and rest the rolled-out pitas for 5 minutes.
  3. Heat a skillet on medium-high flame and cook the pita. The pitas will puff by themselves or gently press the top to make it puffed. Cook both sides. (Do not flip the pitas more than 2 times during cooking)
  4. Serve warm.
  5. NOTE - Wrap the cooked pita bread in a clean kitchen towel to keep it warm and soft.
  6. For stuffed pita bread, break bread in half and open the pocket inside.
  7. The pita will not puff if the skillet is not hot enough. Make sure the skillet is well heated before cooking.
  8. Cover the dough and rolled pitas with a damp kitchen towel during resting to prevent any chance of drying.
  9. No electric mixer is used for this recipe.
  10. I used Aashirvaad whole wheat atta in this recipe.
  11. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

2 Comments

  1. Looks yummy.

    The step-by-step instructions are nice.

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