Medium, Makes 3, Prep time: 40 mins + 2 hrs proofing time
This Mediterranean staple is an instant evening delight, with dollops of hummus or baba ganoush spread lusciously over. Since Pita features so commonly in so many dishes and settings, I decided to try my hand at a healthier alternative to regular refined flour, using whole wheat. Read on to find out how you can make some too!
- Whole wheat flour, 1/2 cup
- Yeast*, 1 tsp
- Sugar, 1 tsp
- Salt, 1 tsp
- Olive oil**, 1 tbsp
* I used active dry yeast. If you don’t have any lying around in your pantry, feel free to swap it out for instant or fresh yeast or 1/2 tsp baking powder.
**If you don’t have olive oil, any neutral vegetable oil will suffice.
- In a mixing bowl, combine all your dry ingredients before adding 100 ml warm water*. Integrate the dry ingredients with the water to form a rough dough.
*Be sure to check the packaging of the yeast you’re using for instructions regarding blooming and addition to a recipe.
2. Say hello to modest muscle gains with this kneading step! The technique we like to follow for kneading dough by hand is: hold one side of the dough ball down with your fingers and stretch the rest of the dough outward with the heel of your other hand. Once stretched, fold it back on itself and turn the dough. Repeat the entire process for 7-10 minutes or until the dough is smooth. Add high quality olive oil to the stretched dough and continue kneading for an additional 5 minutes to incorporate the oil.
3. Cover your dough with a damp clean kitchen towel and rest for 1.5 hours. What seems like a considerable amount of time is infact perfect to whip up our mezze platter for friends and family.
4. After resting the dough, divide it into 3 roughly equal sized dough balls. Place each ball on a lightly floured surface and roll it out using a dusted rolling pin into a 1/4 inch thick circle. Cover with a clean kitchen towel and leave the pitas for proofing for 20-30 minutes.
5. Heat a flat pan or tawa over a medium flame and brush lightly with a few drops of oil. When your pan is hot, gently place your pita on it. Wait for a minute or two and watch air bubbles form as the heat converts the water in your dough to steam. Flip the pita carefully, making sure not to puncture the bubbles and cook on the other side for 2 minutes until completely puffed.**
** Your pitas may not puff for several reasons. Don’t be disheartened! We assure you they will be soft and delicious nevertheless.
6. Ornate your mezze platter with wedges of your fresh pita or serve as-is with hummus & baba ganoush. Feel free to store a few cooled ones in an airtight bag*** for a nutritious go-to pita pocket stuffed with falafel, a sauce of choice and vegetables like shredded cabbage and slices of cucumber, tomatoes and onions.
***`Store in an airtight bag at room temperature for upto 2 days.