Summers are still lingering around and i am going big on simple meals. That does not mean that you can’t have fancy meals anymore. If you have a well stocked fridge with your precooked nick knacks, you are in for a good meal. Taking you to my workstation today to bake some fresh pita breads to enjoy with falafels later in the evening.
Last few weeks have been all about re-discovering my love for home cooked food. The fresh taste and aromas of a home made dish is far more alluring than a store ready, pre-made meal. I have almost lost interest in eating take outs and over processed food is a complete no-no for me. Lately i am getting into this obsession of “total awareness” regarding what i consume. It does come with its demerits of having to cook everything from scratch but so far, i am having a good time… experimenting with fresh ingredients and trying hard to match the taste of store bought food while watching the nutrition.
Just last week, i made a big batch of falafels at home and freezed them to use for wraps and sandwiches in the days to come. Home cooked frozen meals are a big boon when you are stuck with random work and get no time to cook a substantial meal. Next few days are going to be busy so i thought of baking some pita breads at home today to last us a week. While kneading the dough, i thought it would be awesome to share this recipe here. Check it out !
Whole Wheat Pita Bread
Whole wheat Pita Bread
- 2 cups Whole wheat + 1/4 cup extra (for working the dough)
- 3/4 th cup water (lukewarm) (you might have to add more water to make a pliable dough. Some varieties of whole wheat have more fiber and might need more water to make into a dough)
- 1 tsp dry active yeast
- 1/2 tsp salt
- 2 tablespoon Olive oil
- 1 tsp sugar
The instructions for making Pita is almost similar to baking a bread.
- We begin with proofing the yeast. Take lukewarm water and add sugar and yeast to it. Stir in lightly and keep aside for about ten minutes till the yeast starts to froth.
- Add all the dry ingredients together and mix well. Now, slowly add in the proofed yeast and knead into a smooth and soft dough.
- Remove the dough in a pre-greased working bowl and cover with a cling film. Let it rest for an hour or till the dough doubles up. Place the dough in a warm, dark spot to accelerate the process.
- Once the dough has risen, punch the dough to remove the excess air. Remove on a clean, dry working surface. Sprinkle a little dry flour and knead the dough a little with gentle hands. Divide the dough into 8-10 balls
- Shape the balls into flat discs of about 6-7 inches dia using a rolling pin.
- Place the dough discs on a pre-greased baking sheet placed 1 inch apart. Keep the tray with the dough discs in a dark place.
- Meanwhile Preheat the oven at 450F.
- Place a dry kitchen towel on top of the baking trays and let it rest for another 15 minutes.
- Once the oven is hot, remove the kitchen towel from the baking trays and place the trays in the oven. Now, bake the breads for about 7-10 minutes. The bread would puff up and roast to a golden brown. Repeat with all the pita breads.