PITA BREAD (WHEAT)
Pita Bread is a versatile and popular Middle Eastern bread. It's a great accompaniment to dips and spreads, and also makes a delicious sandwich wrap. This recipe is vegetarian and does not include any eggs or dairy products. However, people with a gluten allergy should avoid this recipe, or make it with gluten-free flour instead.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
413 kcal
Protein
14 g
Carbs
78 g
Fat
4 g
Fiber
14 g
Ingredients
Wheat flour, atta
0.5 cup (120g)
Common salt
1 pinch
CURDS (cow milk)
2 tbsp (30g)
Sunflower oil
0.25 tsp (1.25g)
Baking Soda
1 Tsp (5g)
Plain Water
1 small glass (150g)
Instructions
Cooking Steps
Mix Dry Ingredients: In a bowl, combine the whole wheat flour, baking powder, and a pinch of salt. Mix well.
Add Yogurt: Add the plain yogurt to the dry mixture. Mix to form a crumbly mixture.
Add Water: Gradually add water, one tablespoon at a time, while mixing. You want to form a dough that's soft and pliable but not sticky. The amount of water needed can vary, so adjust as necessary.
Knead Dough: Turn the dough out onto a lightly floured surface and knead it for a few minutes until it becomes smooth.
Rest Dough: Place the dough back in the bowl and cover it with a clean cloth. Let it rest for about 15-20 minutes. This allows the gluten to relax and makes rolling easier.
Preheat Pan: Preheat a non-stick pan over medium-high heat.
Divide Dough: After resting, divide the dough into two equal portions.
Roll Out Pitas: Roll each portion of dough into a circle, about 6-7 inches in diameter. You can use a rolling pin for this.
Cook Pitas:
NotesNutritional values are approximate and may vary depending on the specific ingredients used.