We love Mediterranean food and we love it both eating out as well as at home! So this weekend was full of mediterranean food eaten at home and the next few posts are probably going to follow the same cuisine. These whole wheat pita are awesome when you eat it warm with hummus or may be olive oil dip with some herbs and ofcourse at main course filled with falafel and some salad!
This is a very simple recipe which I’ve been using for sometime and the variation depends on you for adding herbs etc. I noted this recipe in one of the cookery shows way back in India.
|Ingredients| – to make approx. 6 pita of 6″
▪ 1 cup whole wheat flour
▪ 1/4 cup olive oil (including oil for greasing)
▪ 1/4 teaspoon active dry yeast (warm water and sugar required)
▪ 1/2 teaspoon salt
▪ 1/2 cup lukewarm water
▪ 1 teaspoon dried basil (optional))
▪ Dried basil
▪ Pinch of salt
|Method|
▪ Seive the whole wheat flour and salt and add warm water.
▪ Mix it lightly with hands or wooden spatula.
▪ Activate the yeast as per manufacturer’s directions.
▪ Once the yeast is activated, add to the wheat flour, add olive oil (keeping 1 teaspoon aside) and knead it to make a soft dough. Add any herbs at this point, if you like.
▪ Grease the bowl with olive oil and let the dough stand for approximately two hours to rise. Cover it with a cloth.
▪ Once the dough is nearly double the size (due to yeast), make small balls and let it stand for another 15 minutes.
▪ Pre heat oven to 400F.
▪ Roll out the balls to 6″ circles using a rolling pin and some flour, not thinning out too much or an elongated shape if you desire.
▪ Bake for 8-10 minutes until light brown.
▪ If you over bake the pita, it might turn to a hard bread. Keep an eye after 6 minutes.
▪ The pita should puff and then flatten when cooled down.
▪ Cut into halves and serve warm.
Enjoy! ♡
Indianspaghetti 
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