Pita Bread

by Tarla Dalal

Added to 33 cookbooks
This recipe has been viewed 7441 times

Yes, this famous bread is from Lebanon. Unique bread which, forms a pocket while baking is used to accompany any dish in the Lebanese cuisine. Traditionally baked in an oven, but I have suggested a recipe using the tava. Now-a-days many bakeries sell pita bread so if you choose to get it from the market always ask for soft and freshly baked pita. It can be stored for a few days wrapped in a plastic bag and kept in the freezer.

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Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
Makes 12 breads
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Ingredients

3/4 cup whole wheat flour (gehun ka atta)
3/4 tsp cerumbled fresh yeast
1/2 tsp sugar
1 tbsp oil
1/2 tsp salt

Method

Combine all the ingredients, except the oil and salt in a bowl and knead into a soft dough using enough water.
Add the oil and salt and knead again till it is smooth and elastic.
Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
Press the dough lightly to remove the air.
Divide the dough into 6 equal parts and roll out each portion into a oblong of 150 mm. (6") length and 6 mm. (¼") thickness.
Cook the pita breads on a hot tava (griddle) over medium flame on each side for a minute or until the bread puffs up and a cavity is created in the bread.
Cut each pita bread into 2 halves and use as required.

RECIPE SOURCE : Lebanese