- 3/4 cup whole wheat flour (gehun ka atta)
- 1/2 tsp dry yeast or 1 tsp crumbled fresh yeast
- 1/2 tsp sugar
- 2 tsp olive oil
- salt to taste
Combine the dry yeast with 2 tbsp of water in a bowl, cover and keep aside for 5 minutes or till the dry yeast completely dissolves in the water.
Combine all the ingredients along with the yeast mixture in a deep bowl 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.
Press the dough lightly to remove the air.
Divide the dough into 3 equal portions, roll out each portion into an oblong of 175 mm. (7”) length and 6 mm. (1/4”) thickness.
Heat a non-stick tava (griddle) and cook the pita bread on a medium flame on for 1 minute on each side or till the pita bread puffs up and a cavity is created in the bread.
Cook it on an open flame till it puffs up and brown spots appear on both the sides.
Cut each pita bread into 2 halves and use as required.