Lebanese Whole Wheat Pita Bread
Ingredients
3/4 cup whole wheat flour (gehun ka atta)
1/2 tsp dry yeast
1/2 tsp sugar
2 tsp olive oil
salt to taste
whole wheat flour (gehun ka atta) for rolling
Directions
Combine the dry yeast, sugar and 2 tbsp of water in a bowl and mix well. Cover with a lid and keep aside for 5 minutes or till the dry yeast completely dissolves in the water.
Combine all the ingredients along with the yeast-water mixture in a deep bowl, mix well and knead into a soft dough using enough water.
Cover the dough with a wet muslin cloth and allow it to prove for 30 minutes or till the dough doubles in volume.
Knead the dough to remove the excess air.
Divide the dough into 3 equal portions and roll out each portion into an oblong of 175 mm. (7”) length and 6 mm. (¼”) thickness using a little whole wheat flour for rolling.
Heat a non-stick griddle and cook the pita bread on a medium flame for 1 minute on both the sides or till small blisters are seen.
Then, cook it on an open flame till it puffs up and brown spots appear on both the sides.
Cut each into 2 halves horizontally and use as required.
