This week’s bread recipe is special for two reasons – Whole Wheat Pita bread has to be one of the easiest yeast based leavened flat bread recipes and it literally takes 3 minutes to make it in a hot oven. When I had made Pita Pocket Sandwiches with Chickpea Salad, I had used store bought Pita bread. I didn’t know that making Pita Bread at home was simple.
Recently I was squeezing my brains to make some simple dinner, I happened to look at this recipe and loved how simple it was. I immediately prepared Pita bread and stuffed it with some yummy Paneer Bhurji and pickled onions. The next time I had some time at hand and I decided to use whole wheat flour, modifying the original recipe. Let me tell you this – whole wheat Pita Bread was super soft and extremely delicious compared to the one made with all-purpose flour.
The best part about whole wheat pita bread is that it puffs up when done right, making a lot of pocket space that can be stuffed with salad, veggies or even spiced meat. For this to work right, pita bread has to be baked at a very high temperature. I used the highest setting in my oven – 230°C to preheat as well as bake these whole wheat pita bread and all it takes is 3-5 mins to cook these.
Pita bread need not necessarily always be baked. It can be cooked on stove top on a flat tawa too. It yields nice brown spots and the crust turns out little crispy. When whole wheat pita bread is made in oven, it turns out soft and a little pale. Either ways, it is so good – I can’t stress this enough. I served my whole wheat Pita bread with Hara Bhara Kabab and pickled onions with a side of carrot yogurt dip and lemon wedges!
How to make Whole Wheat Pita Bread
📖 Recipe
Detailed step by step picture recipe of making Whole Wheat Pita Bread
To proof the yeast mixture, dissolve 1 teaspoon of sugar in ¼ cup of very warm water. Mix 1 teaspoon of active instant dry yeast. Set this aside for 3-5 mins until the yeast mixture is frothy.
In a bowl, add whole wheat flour, salt and olive oil. Pour the frothy yeast mixture too.
Add ½ cup of warm water in regular intervals and mix well until the dough forms a big lump.
Dump the dough onto clean kitchen counter and knead the dough for 5-7 mins until the dough is soft and smooth. When the dough is pressed, it should bounce back.
Add a few drops of oil on the dough, cling wrap it.
Leave the dough in a warm place for an hour or so until it doubles up in size.
Gently punch it down and knead the dough again for 1-2 mins.
Make the dough into a log and cut it into 2 equal sized pieces using a sharp knife.
Cut each half into 4 equal sized pieces. Roll them into balls and cover them with a clean kitchen towel for 10-15 mins.
Take a ball of dough and roll into a circle, neither too thick nor too thin – less than around quarter an inch in thickness.
Meanwhile preheat the oven at 230°C for 20-25mins along with the baking tray.
Place the rolled out Pita bread (2 or 4 at a time) on the hot tray and set it in oven.
Bake at 230° C for 3-5mins on toast mode (both the top and bottom filaments fired) until it the Pitas fluffs up.
Cut each Pita bread in half, stuff with your favorite salad or kabab or vegetables. Serve warm or hot.
Recipe Notes
Same recipe can be made with all-purpose flour too, adjust water quantity accordingly. The oven and the baking tray should be really hot for pita bread to puff up. Use 230°-250°C on the oven. Not every Pita bread puffs up but when it is cut, it can still be slit open to stuff. Store Pita bread in an airtight container in fridge for upto two days. Reheat in microwave or stove top before serving.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
