- 1/2 tbsp active dry yeast
- 1 1/2 cup warm water
- 3 cups all purpose flour or wheat flour
- 1 teaspoon salt
- 1 teaspoon sugar
- Dissolve yeast in 1/2 cup of warm water.
- Add sugar and stir until dissolved.
- Let it rest for 10-15 minutes until water is frothy.
- Combine flour and salt in large bowl.
- Make a small hollow in the middle of flour and pour yeast water in the hollow.
- Slowly add 1 cup of lukewarm water and combine until elastic.
- Place dough on floured surface and knead for 10-15 minutes or until smooth.
- When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
- Coat large bowl with oil and place dough in bowl.
- Turn dough upside down so all of the dough is coated with oil.
- Cover with a wet muslin cloth or kitchen towel.
- Allow it to rest in a warm place for about 3-4 hours, or until it has doubled in size.
- Once doubled, punch down the dough lightly and pinch off 10-12 round balls.
- Cover with a wet muslin cloth or kitchen towel and let the balls rest for 30 minutes.
- Preheat oven to 375 deg F. and make sure rack is at the very bottom of oven.
- Be sure to also preheat your baking sheet.
- Roll out each ball of dough with a rolling pin into 5-6 inches across and 1/4 inch thick circles.
Baking in Oven
- Spray baking sheets lightly with oil.
- Bake the pita bread in a preheated oven at 200 degree C for 5-6 minutes until the bread puffs up. Do not leave unattended.
- Turn it on the other side and bake for 2 minutes.
- Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
- place in a kitchen towel/roti box.
Making on Stove top or without oven
- Heat a tava or a non stick frying pan.
- Place the bread on the hot tava and cover it with a lid for 2-3 minutes.
- once the bread will begin to puff up.
- Flip the side and cook for 2 to 3 minutes more till the bread is 3/4th done.
- Cook on open flame from both the sides like phulka till brown spots appear on both the sides.
- Serve it with hummus/shishtaouk/Shawarma.
- Stack the pita bread in a kitchen towel or Roti box.
Note :- Pita bread can be stored for up to a week in a zip lock bag in the refrigerator.
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