- 2 Cups All-Purpose Flour
- 1/2 Cup for Dusting
- 1/2 Cup Whole Wheat Flour
- 1 Tbsp Sugar
- 1 Tsp Salt
- 1 Tbsp Olive Oil
- 2 Tsp Dry Yeast
- 1 Cup Warm Water
Prep: 20 minutes
Cooking: 10 minutes
- Combine all-purpose flour, wheat flour, salt and sugar in a mixing bowl. Stir to mix.
- Add the yeast to warm water and stir to dissolve completely. Pour this in the mixing bowl along with olive oil and then combine everything into a sticky mass.
- Transfer to your worktop dust with additional flour and knead for 8-10 mins until you get a soft and tacky dough.
- Lightly oil the same mixing bowl. Transfer the dough into it, coat it with olive oil from all sides to refrain it from drying and then allow it for first proofing -2 hours.
- After 2 hours lightly deflate the gas and divide the dough into 10 equal parts. Tuck the sides in of it and give it a round shape. Press in the centre and cover with a tea towel. Repeat the process until you shape all of them into roundels.
- Take the first dough that you shaped and roll it thinly and evenly to 6 inches in diameter. Place it on a baking tray lined with parchment paper and cover with a tea towel.
- Once you have rolled out all the roundels allow it for second proofing – 30 mins.
- Preheat the oven to 230 degree Celsius with the baking stone inside. Right before baking flip the rolled-out dough on to the tray and bake for 4-5 mins until it is nicely puffed up.
- To make it on a stovetop make sure that the pan/tava is hot. Flip the rolled-out dough and place it on the hot pan/tava. After about 20 sec flip the dough and you will observe that the dough puffs up like a balloon/chapatti in minute’s time. Flip it over again and cook on both sides.
- Wrap it in a tea towel as soon as it comes out of the oven or skillet to keep it soft.
- Pita bread tastes best when still warm.