Pita Bread

Pita bread is a Meditteranean cuisine.

We love the falafels and hummus combo + fresh Salad with Pita pockets. They are so compact and easy to hold/ carry - makes a perfect protein-filled lunchbox meal!
It's a very straight forward recipe and comes out best when homemade :). Watching them puff on the tava or in the Oven is a culinary magic at its best :):)! Here's what we did to get those fluffy pockets....

Ingredients
Warm water - 1 Cup
Active dry yeast - 1/2 tsp
All-purpose flour - 2 Cups
Whole wheat flour - 3/4 Cup
Salt to taste
Sugar - 1 Tbsp
Olive Oil - 2 tsp

Method

• Firstly, take the water, sugar, and yeast in a bowl. Mix well and let it sit for about 5 minutes until the yeast gets activated.
• In another large bowl, add the flours, Salt, Olive Oil. Mix well.
• To this add the yeast water and mix well until a shaggy dough is formed.
• Transfer this on a clean work surface. Sprinkle some flour on the surface and knead the dough until smooth for about 6-8 minutes.
• Next coat the mixing bowl with a thin layer of Olive Oil, set the dough in the bowl and turn it until its coated with the Oil.
• Cover this with a clean cloth or a plastic wrap and keep it aside for 1-2 hours or until the dough has risen double the size.
• Gently deflate the dough and transfer it on a floured surface.
• Divide the dough into equal size balls and gently flatten each ball into a thick disk.
• Sprinkle some more flour on the disks and cover and keep aside.
• Using a rolling pin, roll the disks into 6-inch circles with about a 1/4 inch thickness.
• Sprinkle the flour as needed.
• Let this final shaped dough rest for 2-30 minutes or until slightly risen.
• Heat the skillet on medium-high heat.  
• Drizzle a bit of Oil on the skillet, place the rolled out Pita on the skillet and bake for about 30 seconds until you see some bubbles. Flip and cook another 1-2 minutes on the other side.
• Flip again and cook another 1-2 minutes to toast on the other side. The pita should start to puff up by now. (You can press the surface gently to puff up the Pita).
• Keep the cooked Pitas covered with a clean dishcloth while you do the remaining Pitas.
• Soft homemade Pita is ready!

Pitas are best when eaten immediately after cooking. Even if you get Pitas that don't puff, you can tear them into pieces and use them for dipping in hummus