Pita Bread

Pita Bread With Whole Wheat Flour

Pita Bread With Wheat Flour
Pita Bread With Wheat Flour

Pita Bread With Wheat Flour
Jump to Recipe

Pita Bread, the famous flatbread of Mediterranian Cuisine, eaten with Hummus and Falafel, is enough to put a smile on the faces of your loved ones.

My son, Shivang: Mom, what’s in dinner tonight? ( A mandatory question, I guess in every home 🙂

Me: Pita Bread with Hummus

Shivang: Yahoo! And Falafel? No Falafel?

Me: Ofcourse, I have.

And his joy is unparalleled. Not only Shivang but everyone in my house loves it. A very simple menu but enough to put a smile on their faces.

Apart from being simple and sought for the best part is that it is healthy too.

For those who don’t know Pita Bread, you might wonder, what’s great about it. It is with all the goodness of chapati but still with many differences definitely. Years back even I didn’t know about it. But whenever we passed through a good bakery, my hubby always picked up 1 or 2 packs of Pita Bread. And then back home, we would have it with hummus. I said good bakery as it was not commonly available then and only some upper-class bakeries only stocked it. However now things have totally changed and these are available everywhere.

Seeing the craze for this bread I too did my research on it and gave it a try. Initial few trials were not so great but thereafter it has been a breeze. Now no more store bought Pitas in our house. Even you wont buy it after trying this one as it tastes so good. much better than the readymade ones.

But first of all, what is Pita Bread?

Pita is a flatbread, leavened with yeast and is commonly eaten in Greece, Italy, Persia and other Mediterranian countries. It puffs up so much that when divided from between, it shows up perfect pockets which are then filled with hummus, falafel and raw veggies.

Pita is cooked or baked at very high temperature so that the moisture in the dough turns into steam which eventually puffs up the bread. It is so well puffed that even after it is cooled, the upper and lower layers remain detached and we are able to get perfect pockets.

Pita Bread With Wheat Flour

And when Pita puffs up it looks exactly like our desi Chapati or Phulkas.

Chapati, Naan & Pita: Well, all these are flat breads. But different from each other. Just visualise all three and you know they are different. A mere look at any of these and you will name it accordingly. But apart from looks, some other differences are there.

Difference Between Pita And Chapati

  • Pita is leavened with yeast whereas chapati is not. Chapati may or may not be smeared with fat (ghee) but Pita is definitely not.
  • Chapati is eaten with dal (lentils) or veggies whereas Pita is eaten with Hummus and/or falafel.
  • And above all, Chapati is Indian flat bread and Pita comes under Mediterranian cuisine.
  • One more difference is there which we consider no more and that is the type of flour. Normally, Pita is made with all purpose flour and chapati with wheat flour. But since now we are switching over to whole food grains only so this difference is no more there.

Now, I am sure the next question which might be popping in your mind is than are Naan and Pita same, as both are leavened with yeast? So, the answer is No. Then how are they different?

Difference Between Pita And Naan

  • First of all the basic difference which must have appeared before your eyes too, is the shape. Naan is oblongated whereas Pita is round in shape. But hold on, there’s much more than this.
  • Naan is basically made with flour, yeast, salt, water, yogurt and butter. Whereas, Pita has the first four ingredients but no yogurt or butter. Instead, Pita has oil. Thus Pita is Vegan whereas Naan is not.
  • Again, Naan may or may not be smeared with butter but Pita is not.
  • And most important, Pita has pockets which are filled with hummus, falafel and raw veggies, thus turning it into a sandwich. You can read here more about this.

Coming back to our Pitas, you can very well made these much ahead of time, as pockets remain intact. At the time of serving, just reheat them slightly and fill with your choice of fillings.

I make Pitas with whole wheat flour only. You can opt either for all purpose flour or a combination of both. Everything will remain the same except the quantity of water as all purpose flour absorbs much less liquid. Just take care of this.

Pitas can be baked in an oven or on a skillet on the gas stove. Since my oven is small and holds only 2 pitas (even 1 at times) at a time, therefore, I use both the modes simultaneously. That makes the work much easier and faster for me. On the skillet, its just like we make chapatis. But in case of an oven, ensure that it is preheated well. Preheat it to the maximum degree in your oven for a good 15 minutes.

This time, like in my Wheat Pizza recipe, I have added yeast directly to the flour and then kneaded it. Yes, you can add it directly to the flour only if it is instant yeast and secondly if you are sure that the yeast is good. If in doubt, then activate it first in warm water and then knead the flour with it. For details regarding it, refer my post on Pizza Rolls.

If you are working with yeast for the first time then I would advise you to first go through the following two posts as that will give you confidence in this :

All About Yeast

Steps In Bread Baking

Now let’s see the recipe but before that just a minute… lets talk of meeting on social media too. If you like this recipe then do join me on my Facebook page to know about my latest recipes.

Also, you can Pin it for later if not willing to try later on. And last but not the least, if you try it out then share your feedback through comments or on Instagram by using hashtag #samirasrecipediary.

Some other related recipes you may like are:

Wheat Pizza

Kulcha Without Yeast

Pizza Rolls

Hummus

Falafel

Detailed Recipe of Pita Bread with Step By Step Pics

In a big bowl, take flour, salt, and yeast. Whisk it nicely.

Pita Bread With Wheat Flour

Add honey to lukewarm water and knead the flour with this water. Water should be lukewarm wherein you can put your fingers comfortably. Too hot water will kill the yeast and if not sufficiently warm then the yeast will not activate.

Pita Bread With Wheat Flour

Once gathered into a dough, add oil and just keep on pressing the dough with the back of your hand (knuckles) and after about 7 to 8 minutes it will stop sticking. Put the dough on your kitchen counter and knead for another 4 to 5 minutes. Stretch the dough using the heel of your hands, fold it, then again stretch. Soon the dough will be smooth and shiny.

Pita Bread With Wheat Flour

Grease the bowl liberally, put the dough in it, invert the dough so that the top also gets oily. Cover it with a plate or lid and let it rise for an hour or so till doubles in volume. Time is just a rough guide and will depend on the weather. If too cold then it may take even longer. So, instead of time, watch your dough. To understand more about working with yeast, read here.

Pita Bread With Wheat Flour
Pita Bread With Wheat Flour


When the dough has risen, punch it to release the gases. Knead it lightly for few seconds. . Be gentle with the dough as we dont want to destroy the gluten developed therein.

Divide it into 2 parts. Take one part, roll it into a log and divide it into 6 or 7 parts. You may eyeball it or use a weighing scale. For the first timers, the ball should weigh around 75 gms. Make all the balls, cover them with a kitchen towel and leave them for second proofing for about 15 minutes.

Pita Bread With Wheat Flour

Start preheating oven along with the baking tray. Preheat it to the highest temperature in your oven for atleast 15 minutes. Like in my oven , the highest temperature is 225 degrees C. You may even heat a skillet side by side if want to bake on both.

Now, start rolling each ball just like your chapati, using dry flour.

When the oven is well preheated, sprinkle little flour on the hot baking tray and put the rolled Pita on it. Flour is sprinkled so that the Pita doesnt stick to it.

Pita Bread With Wheat Flour

After few minutes, you will see the Pita puffing up. When it is fully puffed up and changes colour slightly then take it out and let it cool on a wire rack. Similarly, make all other Pitas. Pitas when baked in the oven, remain more or less white but we prefer the ones with brown spots. And, if left for too long in the oven then they get hard. So, at times, after taking out of the oven, I put it on direct flame on the gas stove for 2 to 3 seconds and that’s it.

Pita Bread With Wheat Flour

When completely cool, stack them and wrap in a kitchn towel or aluminium foil.

At the time of serving, reheat it in the microwave or on a hot skillet. Cut it from the centre, you will see the hollow pocket. Fill it with a filling of your choice, preferably hummus, falafel and raw veggies like lettuce, onion etc.

Pita Bread With Wheat Flour

If Pita does not Puff up:

  • First of all, you can still have it as it is like chapati, the only thing is that it may not have pockets.
  • Or make Pia crackers. For making crackers. cut it into wedges, apply oil, sprinkle seasoning and bake for few minutes till crisp.
  • Thirdly, you can use it like a pizza base. The choice is yours.


Precautions to be taken while rolling Pita:

  • See that there is no tear or crack in the rolled pita otherwise, steam will escape from here and your pita will not puff.
  • Secondly, do not roll too thin. Should be slightly thicker than chapati.
  • Thirdly, do not roll too big in size (diameter).
  • And lastly, ensure that the oven is very hot.

Pita Bread

Pita Bread, the famous flatbread of Mediterranian Cuisine, eaten with Hummus and Falafel, is enough to put a smile on the faces of your loved ones. 

Course Main Course
Cuisine Baked
Keyword Healthy Meal, Whole Wheat
Prep Time 25 minutes
Cook Time 30 minutes
Proofing Time 1 hour 15 minutes
Total Time 55 minutes
Servings 6
Author Samira

Ingredients

  • My Cup measures 250 ml
  • 3 Cups (400 g) Wheat flour (Atta)
  • 1 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 3/4 Teaspoon Instant Yeast
  • 4 Teaspoon Oil
  • 1 and 3/4 Cup Lukewarm Water

Instructions

  1. In a big bowl, take flour, salt, and instant yeast. Whisk it nicely.

  2. Add honey to lukewarm water and Knead flour with it.

  3. It will be very sticky. Add about 2 teaspoon oil and just keep on pressing the dough with the back of your hand (knuckles) and after about 7 to 8 minutes it will stop sticking.

  4. Put the dough on your kitchen counter and knead for another 4 to 5 minutes. Stretch the dough using the heel of your hands, fold it, then again stretch. Soon the dough will be smooth and shiny.

  5. Grease the bowl liberally, put the dough in it, invert the dough so that the top also gets oily. Cover it with a plate or lid and let it rise for an hour or so till doubles in volume. Time is just a rough guide and will depend on the weather. If too cold then it may take even longer. So, instead of time, watch your dough

  6. Once proofed, deflate it and knead very lightly just for around 20 seconds only. Be gentle with the dough as we dont want to destroy the gluten developed therein.
  7. Divide it into 2 parts and using one part further divide it into 6 to 7 parts. You may eye ball it or use a weighing scale. For the first timers, the ball should weigh around 60 to 70 gms. This much dough will give you 12 to 14 Pitas. Make all the balls, cover them with a kitchen towel and leave them for second proofing for about 15 minutes. 

  8. Start preheating oven along with the baking tray. Preheat it at the highest temperature in your oven, generally, 225 degrees C, for 15 minutes.

  9. You may even heat a skillet side by side if want to bake on both.
  10. Now, start rolling each ball just like your chapati, using dry flour.
  11. When the oven is well preheated, sprinkle little flour on the hot baking tray and put the rolled Pita on it. Flour is sprinkled so that the Pita doesn’t stick to it.

  12. After few minutes, you will see the Pita puffing up. When it is fully puffed up and changes colour slightly then take it out. Serve immediately or let it cool on a wire rack. Similarly make all other Pitas.

  13. When completely cool, stack them and wrap in a kitchen towel or aluminium foil.
  14. At the time of serving, reheat it in microwave or on a hot skillet. Cut it from the centre, you will see the hollow pocket. Fill it with filling of your choice, preferably hummus, falafel and raw veggies like lettuce, onion etc.

Recipe Notes

  1. Use warm water only for kneading otherwise yeast will not activate and consequently, your dough will not rise.
  2. To replace instant yeast with active dry yeast, use 2/3 tsp. As 1 TSP INSTANT YEAST   =  1.25  TSP ACTIVE DRY YEAST.
  3. You can use same quantity of sugar in place of honey.
  4. In case, you end up adding too much water then add a little flour, as required.
  5. Rising time depends on the quantity of yeast and on the weather conditions. During summers it may rise in 45 minutes to 1 hour. Whereas in winters it may take even up to  2 hours.
  6. When dividing the dough into 2 parts, it’s better to roll a log and cut with pizza cutter. Do not tear it with hands as it may destroy the gluten developed during rising. If you want to use just half the dough, then after deflating and dividing,  pack the remaining half in cling film, place it in an airtight container and keep in the refrigerator up to 24 hours.

I am sure you will try out this easy, healthy and yummy recipe.

Stay Healthy…

Happy Baking…

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