Baking ~ Wholegrain Pita Bread

Pita Bread

If you haven’t seen Saee’s blog or her videos, trust me when I say you are missing out on recipes which are simple, yet turn out very well. She has a knack of making recipes look very simple, yet they compel you to get into the kitchen and try them out. I watched her Pita Bread video and in 5 minutes, was warming water to dissolve yeast and measuring out atta (flour) to make Pita Bread.

Pita Bread has been on my list of must make/ bake for ages. I have baked very successfully with yeast including bread. I usually use my regular whole wheat roti / chappati atta to make most of my bakes including cake and muffins. To the store bought (i use Ashirwad multi grain) flour, i add equal quantities of jowar, bajra, ragi and barley flour to make up about 30%. This combination works for me. Feel free to use refined flour (maida) in combination with your wheat flour if you like. The texture of the Pita bread is grainier and I prefer that. If it  is your first time making Pita bread, I suggest you do take the time to watch the video.

I’ve made this several times again, but took pictures only the first time. We (Sage and I) polished off a large number of them with a quick dip I made by simply combining yogurt with bottled sauces such as Tabasco, chilly and tomato garlic.

Wholegrain Pita

Wholegrain Pita Bread (Makes 9-10 medium Pita Breads)


3 cups Flour (I used my home mixed multi grain, feel free to use whole wheat or a combination of Maida and Wheat – the original recipe uses all Maida)

2 teaspoon Yeast (I used dry yeast)

1 teaspoon sugar

1 teaspoon salt

2-3 tablespoons Olive Oil


In a cup of warm water, add the sugar and yeast and mix a bit. Leave it to prove in a warm spot for 15-20 minutes. This is the most crucial part of using yeast. You must check if the yeast is active, if it doesn’t froth up and bubble, the dough is not going to rise.

Add the salt to the flour in a large basin or bowl and mix with your fingers to incorporate fully. Make a well in the centre of the flour and add the yeast and water to it. Knead with your hands into a soft dough.

Pour the Olive oil over the dough and knead some more till it is soft, non sticky and elastic. Cover with a damp cloth and leave to rise for atleast 30 minutes, or till the dough has doubled.

Punch the dough gently and knead it for a minute. Divide into 9-10 equal portions and roll the dough like a ball of roti atta/ dough. Rest the dough for 10 minutes.

Preheat the oven to 200 F and roll out the dough on a lightly floured surface into a disc about 4 inches in diameter.

Place the rolled out Pita on a lightly greased and dusted baking tray, or line the tray with parchment paper. Bake for 5 minutes.

Remove from the oven, keep the Pita in a cloth lined basket. Repeat with all the dough. Serve warm with a dip of choice such as this low fat cheese dip.