This is a simple pita bread that can be made on the stove top or baked in the oven. But in case you are baking this bread then please prick the bread all around.
- 1 tblspn active yeast
- 1 tblspn sugar
- ½ cup warm water
- 4 cups bread flour
- 1 cup warm water
- 1 tblspn olive oil
- 2 tsp salt
- In ½ cup warm water dissolve sugar and yeast.
- Let it stand covered for about 10 minutes. When the yeast becomes bubbly it’s ready for use.
- In the wide bowl mix salt in the bread flour mix the slat well.
- Make a well in the center and add the yeast mixture.
- Mix the dough using as much as warm water needed to make a smooth elastic dough.
- Knead well. Make a smooth ball of the dough.
- Apply oil to the bowl and place the dough in the bowl.
- Turn the dough so that the top of the ball is also oiled.
- Cover the bowl with a cling film and set aside in a warm corner for the dough to rise. The dough has to be double the size, approximately 1 ½ to 2 hours.
- Punch down the dough and knead for 5 minutes more.
- Heat any tava/ skillet over medium-high heat and roll your pita bread.
- Take pieces of dough about the size of a lemon and on a floured board roll out to a thickness of ¼ inch.
- Coat the bottom of the hot pan with a little butter or olive oil and add your pita.
- Cook the pita for about 30 seconds or till you get small bubbles and then flip it over.
- Cook for a minute and a half, flip it again, and cook for another minute.
- Transfer the pita to the direct flame and cook.
- During this time, the pita will puff up like a pita and get some nice toasted spots on the underside.
- Flip over again on the direct flame again you get lovely spots. You are done.
- Wrap the pita breads in a clean dishcloth while your make the others.
Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 5'.
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