Wednesday, January 22, 2020

Whole Wheat Pita Bread Pockets

Nothing can ever beat the soft, fluffy, chewy, healthier pita bread that is made at home. I guarantee you that you wont go back to the store- bought pita. The dough is made using basic ingredients and rolled to thin discs and baked till done. A soft, fluffy golden colored pita breads are ready within no time.

Puffed Pita in the oven

I have been seeing homemade Pita bread recipe from a long time, but always thought it as  difficult  to make. Once you start making this, the process will end soon and delicious and healthy pita bread is ready.

There are some points you should notice while making this pita bread.To get the puffed pita bread, use a preheated tray or pizza stone, The dough should be soft and hold shape, shouldn't open the oven during the first 4 minutes of the process.

Pita bread is best consumed fresh out of the oven but can be freeze in an air tight pack and can be had for quick meals. I hope you will give this a try and please let me know how it turned out.


  1. Whole Wheat flour- 3 Cups
  2. Lukewarm water - 1 1/4 Cup
  3. Honey- 1 tbsp
  4. Active Yeast- 1 packet
  5. Salt- as required
  6. Olive Oil- 1 tbsp


  1. In a mixing bowl add the yeast, honey, oil, lukewarm water and salt. Mix and let it stand for 5 minutes till it becomes foamy.
  2. Gradually add the whole wheat flour into the yeast mixture, mix and sprinkle little bit flour on to a clean surface and turn out the dough. Knead for about 5 minutes until it's smooth and elastic, adding more flour if necessary.
  3. Place this in an oiled bowl, covered with a cling wrap in a bowl till it doubles the size. 
  4. gently deflate the dough by punching down and shape it into 12 equal dough balls. Roll these balls using a rolling pin into a circle about 1/2 cm thick.
  5. Place these rolled discs on a baking sheet and cover using a damp towel for about 30 minutes.
  6. Preheat the oven to 350 degrees F and place 3 rolled discs on a baking stone for about 5- 8 minutes, till puffed.
  7. Remove and repeat with the remaining discs and allow them to cool and serve as desired.

  • I filled the pockets with a salad of boiled chickpeas, boiled beans, chopped onions, chopped tomatoes, chopped red peppers, chopped lettuce, lemon juice and salt and topped with a dollop of hummus.


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