Bread made with water, flour, yeast, salt, and sugar. The soft and light pocket is ideal for adding your favorite fillings & enjoying a Middle Eastern treat!
Servings - 5 Pcs
Difficulty Level - Easy
Preparation Time - 20 Mins
Cook Time - 1 Hour
300 gm / 2 cups Mastercook Maida or Chakki Atta
6 gm / 2 tsp yeast
14 gm / 2 tsp salt
14 gm / 3 tsp sugar
170-180 ml water
1 tbsp / 15 ml Extra Virgin Olive Oil
In a large bowl, sift your Maida or Chakki atta along with salt.
In a separate bowl, combine the yeast, water and sugar and allow to bloom for a few minutes.
Add the yeast mixture slowly to the flour and knead a soft dough (about 3-4 minutes)
Add the olive oil and knead until incorporated. The dough will be slightly tacky to the touch.
Place in a greased bowl and rest for 15 minutes.
Preheat your oven to 250 C / 480 F / Gas Mark 9. Place a baking sheet upside down on the bottom rack and allow it to heat up with the oven.
After 15 minutes, cut the dough into 10 equal pieces, about 42-45 gm each.
Roll each piece into a ball and set on a floured surface or plate for 10 minutes.
Now roll each ball into a disc, about 6 inches across, and about 1 cm thick, like that of a puri.
Put the pita onto the hot tray and close the oven. Let it sit for 2-3 minutes, it will puff up and become a balloon. Let it rest for another minute before taking out and setting in a plate lined with a cloth. Cover each pita with the cloth after it comes out of the oven.
Tips for Cooking
You can use either Maida or chakki atta or a combination of both for this recipe.
Try using only Extra Virgin Olive Oil for this recipe, as a neutral cooking oil wouldn’t give the flavour and aroma of the high quality olive oil.
Most home ovens go upto 250C. But if your oven goes higher, it is recommended to even keep the oven at 300C, this will cook the pita’s much faster.
If you do not want color on the pita, remove it as soon as it puffs up, if you want color, let it sit a little longer, and flip it to brown the other side as well. Both taste equally good.
Do not worry if the entire pita doesn’t puff, you will still be able to separate the two sides to form a pocket.