Homemade Pita bread (Whole Wheat)

Homemade Pita bread (Whole Wheat)

Pita Bread is a staple Middle Eastern round flat bread, also common in the Mediterranean region and the neighboring countries. In Arabic, it has other names like Kuboos, khuobz, khobez or khubooz. It is a versatile bread that can be eaten in a variety of ways, with kebabs, salads, falafels, and many more options.

According to Wikipedia, the pita likely originated within the communities located west of the Mediterranean Sea. Farmers and desert dwellers alike appear to have enjoyed some form of pita bread. It was known to be carried by traders who traveled across the Arabian and Sahara desert. The first pitas would have been a dough made of flour and water that was left out to absorb the natural yeasts present in the surrounding environment. The yeast spores allowed the bread to rise. As time went on, it is believed that brewer’s yeast was added to the dough to encourage the bread to rise more quickly. The round loaves were than cooked over a hot fire in an outdoor oven.

But the modern day Pita is made in an enclosed kitchen, in a standard oven or even a stove top and leavened with yeast. The pita can be made both using refined wheat flour and whole wheat flour. Whole wheat flour being more healthy and rich in fiber is mostly preferred over the refine flour variation. However, street vendors mostly use refined flour for their pitas as they are more appealing both visually as well as to the taste buds.

My last post was Falafels and Hummus and as I had mentioned, I will share the easiest recipe for whole wheat pita bread. I have made the pitas on stove top. You can also bake it in an oven but that is quite time taking.

So let’s get started with our healthy homemade pita breads.

Preparation time:     1 hour 30 mins

Cooking time: 20 mins

Servings:  3-4 persons

Ingredients:

• 2 cups whole wheat flour
• 1 cup lukewarm water
• 2 tsp dried active baker’s yeast
• ¼ tsp of sugar
• 2 tbsp oil
• 1 tsp salt

Instructions

• Take ¾ cup of lukewarm water, add sugar and stir well until dissolved. Mix the yeast and stir in again.
• In a mixing bowl add the flour, salt and whisk together. Make a well in the middle and pour the yeast water and keep covered for 10-15 minutes until a froth forms in the center.
• Uncover, add the oil and knead with clean hands for about 8 to 10 minutes to get a smooth ball.
• Cover with a lid and leave to rise in a warm place for about an hour.
• After an hour, punch the dough gently and knead again for a minute.
• Divide into equal sized balls and keep on a floured surface covered for another 10 minutes.
• Heat a heavy iron/non stick skillet or pan on medium high heat for 5-10 minutes
• Roll out a ball of dough to about ½ cm thick round and transfer to the pan or skillet. Make sure you do not roll it very thin, or else it will not give desired results.
• Flip over after 30-40 seconds. Allow the bread to puff up with a spatula or cloth. Heat the other side for 10-20 seconds until done.
• Alternatively you can also puff up over direct flame, after flipping. But make sure you don’t burn it.
• Cut the pitas into halves and layer on top of each other and cover with a muslin cloth or kitchen towel.

Serve immediately.

Tips:

• Make sure to check the expiry date of the dried yeast. If the yeast doesn’t bubble up or froth, it may have died.
• Check the temperature of the water before adding the yeast. Dip your finger to check if it’s not too hot or cold or the yeast will not multiply.

Try this easy recipe and do let me know how you liked it, in the comments below.