Wholewheat Pita
Pitas are Arabic flatbreads with their characteristic pockets that can be used as sandwiches to fill in meat or vegetables.
Servings 10 nos
Ingredients
For proofing yeast
- ½ cup warm water
- 1 tsp active dry yeast
- ½ tsp honey
Rest of the ingredients
- 2 cups wholewheat flour (More for kneading and dusting)
- ½ cup milk
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
Instructions
- In the bowl of a stand mixer proof the yeast with the honey and the water for 10 minutes.
- Once the yeast blooms, add the rest of the ingredients and mix well with a ladle. Rest for 5 minutes.
- With the dough hook on, knead for around 8-10 minutes adding flour in between as needed till you get a tacky dough.
- Coat with a bit of oil and keep the dough in a warm place for at least an hour until it doubles in size. I normally prefer to keep in my stand mixer itself for rising.
- Once it rises punch down the dough. Transfer it to a floured surface and knead over itself for a few times.
- Spread the dough to the shape of a rectangle. Cut into even-sized balls. Roll them smoothly and rest them by keeping them covered with a towel for 10 minutes. Preheat the oven with the baking stone/tawa/baking sheet at 180°C for at least 20 minutes.
- After 10 minutes roll the balls into circles around 3.5 - 5 inches in diameter and about ¼ inch thick, using a rolling pin.
- Once the tawa is nice and hot, drizzle some oil over the top and transfer the pitas in two's or three's onto the tawa and bake for 10 minutes.
- In about 3-5 minutes the pitas will puff up. Now open the oven and flip the pitas carefully without deflating them.
- Bake the second side also for 3-5 minutes and remove from the oven.
- Keep the pitas wrapped in a towel so that they do not become dry. Serve with hummus or make sandwich wraps.
- This is how the inside of the pita looks.
