Monday, 23 March 2015




Atta / Wheat flour
2 cups
Maida / refined flour
1 cup
Active dry yeast
1 tbsp
1 tbsp
1 tbsp


1.       In a bowl add the yeast and sugar.

2.       Add in ½ cup warm water and leave it undisturbed in a warm place for 10 – 15 minutes till it gets frothy.

3.       In a separate large bowl mix the wheat flour and the refined flour, add little salt. You can use only refined flour if you like or even a mix of 1 cup wheat flour and 2 cups refined flour.

4.       Make a well in the centre and pour the yeast mix in.

5.       Mix the flour with the yeast mix, add more warm water if needed to form a smooth soft dough.

6.       Knead more for 5 – 7 min approx till it is no more sticky.

7.       Put the dough in a container, cover with a moist cloth and leave it in a warm place for around 3 hours. It will double up in size.

8.       Knead the dough a little applying oil, and knead the oil into the dough and make a very soft smooth pliable dough.

9.       Divide the dough into 10 – 12 small portions.

10.   Roll our each into circles approx till the size reaches till your spread out palm. Make sure you flip the circle and also roll from the other side. This ensures that both the layers of the pita bread are of even thickness when it is cooked and it puffs up.

11.   Even if the size varies a little its all right, what’s more important is that you have rolled out into neat circles with its thickness of a roti (or even 2 chapatis / tortillas placed on top of one another).

12.   Here I have made them on a griddle.


13.   Heat the griddle.

14.   Put one pita bread onto it.


15.   When you start seeing small bubbles on the surface flip it over.

16.   Cook this side till it gets dark brown spots on it and starts to puff a little.

17.   Flip over again and cook this side till the pita bread has puffed up completely.

18.   You may have to press the edges lightly with a kitchen napkin to help it puff up.

19.   Remove them onto a kitchen napkin.

20.   These can also be made in an oven.


21.   Heat the oven to 250°C.

22.   Put the rolled out dough on a baking tray.

23.   Bake on one side for 3 – 4 min, flip it over and bake the other side for 2 min till it puffs up.

24.   Remove on to a kitchen napkin.

25.   Allow to cool and cut in half. I prefer a neat sharp scissor as it gives clean cuts. You can also use a knife or a pizza cutter.

26.   You can stuff the pita bread halves / pockets with Falafel, lettuce, tomato slices, cucumber slices, tzaziki sauce, hummus etc.

27.   The remaining pita bread can be wrapped in a kitchen paper towel, put it into a zip lock bag and deep freeze. Use as needed.

Thank you for visiting Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.