Light Wholemeal Pita Bread
If you can get Indian chapatti flour or Atta, you can use 100% of that in the recipe, in lieu of the 2 flours. I have used a food processor, but the dough is easily made by hand in a large mixing bowl, or on the counter. I have experimented with many different thicknesses for Pita bread to ensure that it puffs up well in the oven but not be too thick and doughy. My conclusion is to roll the pita about 5mm thin, no less and no more! It’s really important to get the oven very hot so the pita gets a good lift, which is created by steam from the dough.
Servings |
Prep Time |
10pieces |
30min |
Cook Time |
Passive Time |
15min |
1 hr 30 min |
Servings |
Prep Time |
10pieces |
30min |
|
Cook Time |
Passive Time |
15min |
1 hr 30 min |
|