DISH NAME : PITA BREAD-WHOLE WHEAT

Preparation Time : 45 minutes

Cooking Time : 10 minutes

Description

Pita bread is a round bread made with all purpose flour (maida) , larger and thicker in size than a chapathy. It is also known as kuboos.Predominantly found in Lebanon and middle eastern countries. The bread is baked at high temperature and the the addition of yeast to the dough alloows it to puff up to form a pocket. The bread is cut into half and filled with vegetarian and non-veg fillings. Traditionallt pita is made in a brick oven.

Note

1) This recipe uses whole wheat flour instead of all purpose flour (maida).
2) Pita bread baked in the oven stays fresh for a few days. In this recipe the bread has been cooked on a tawa.
3) Water used to dissolve should not be very hot or cold. Very hot water will kill the yeast and cold water will not allow the yeast to activate.
4) Sugar is added to yeast as a feed for yeast.
5) The bread should not be rolled too thin. Then it will not puff up.

Method

1) Add yeast to a bowl with 2 tbsp. lukewarm water and sugar. Cover and keep aside till yeast froths. If it does not froth, discard.
2) Add yeast mix to the flour. Mix in salt. Knead to a soft dough using enough water.
3) Cover the dough with a wet cloth and keep aside to proof or prove for 30 minutes or till it doubles in volume.
4) Press dough lightly to remove air.
5) Divide dough into 4 equal balls. Roll out these into round discs (not too thin) each about 8 inch in diameter or may be as much as the size of your tawa.
6) Heat a tawa and cook the pita on a medium flame for about a minute or till it starts to form bubbles on top. Then turn and cook lightly on the other side. Then cook the bread directly on open flame. Then it would puff up creating a large pocket.

Serving Suggestions

Serve as pita pockets with filling inside or as pita chips with dips.