Homemade Pita Bread
A yeasted maida-and-atta flatbread that puffs into a pocket on the hot griddle. Stuff with falafel, dip into hummus, or eat warm with olive oil.
Per serving
Ingredients
- 900 gMaida
- 100 gAtta (wholewheat flour)
- 15 gSalt
- 25 gActive dry yeast
- 5 gSugar
- 60 mlOil
- as neededWarm water
Method
- 1
In warm water, dissolve yeast and sugar. Rest 5 minutes till frothy.
- 2
In a large bowl, combine flour and salt. Pour in the yeast water. Mix into a shaggy dough.
- 3
Rest 10 minutes covered.
- 4
Knead in oil for 8 minutes until smooth and elastic.
- 5
Cover with a damp cloth and rest in a warm spot 60 minutes until doubled.
- 6
Punch down. Divide into 8 balls. Roll each into a 6-inch round, 5 mm thick.
- 7
Preheat oven to 220°C. Bake on a hot tray for 5 minutes — the pita will balloon into a pocket. (Or cook on a screaming-hot tawa for 60 seconds per side.)
- 8
Stack under a clean towel to keep warm. The pocket forms because the hot moisture pushes the dough apart — split open carefully to stuff with fillings.