Pita or pitta bread, is round or oval puffy flatbread made using refined or wheat flour leavened with yeast. It is the common bread in the Mediterranean, Middle East, and neighboring areas. It is also known as Arabic bread or khubz/khubooz. It has a trademark pouch when it is cut. The pouch is formed when it puffs up completely as it heats and then deflates. It is super easy to make and it is versatile. It can be enjoyed with various accompaniments. It can be used to make pita sandwitch, rolls or wraps. Also, we can make pita chips with it. It can be made in oven and on stove tops.
I first tasted khubz/khubooz only when I came to Abu Dhabi. And I became huge fan of this flat bread. We can eat this with various accompaniments. However, I love to eat khubz with hummus, thahini sauce, rosted /grilled vegetables or meat and salads. Also, I love pita sandwich or wraps with falafel or shawarma. It's one of are our family favorite too. And we enjoy atleast once in a week. Sometimes we buy khubz from the shop. White khubuz is more popular like white bread. However, we buy brown or whole wheat khubz. And when I make also, I make make the whole wheat khubz. The recipe I am sharing in this post is whole wheat pita bread/khubz/khubooz made on stove top. So let's get started.
Recipe of how to make pita bread/ khubz /khubooz at home using whole wheat flour
Cusine: Mediterranean, Middle East, and neighboring areas
Serving: Can make 8 pita bread/khubz/khubooz
Preperation time: 15 minutes
Resting time: 1-2 hrs (Depending on the place you live)
Cooking time: 30 minutes
Section 1: List of Ingredients
1 and 1/2 cup -Wheat Flour
1/2 + 1/8 cup of water that is, nearly 3/4 cup of water (depends of the wheat flour)
1/2 tsp sugar
1/2 tsp salt
1/2 tsp Instant Yeast
1/2 tbsp Olive Oil
Section 2: Equipment used
Heavy bottom skillet/ pan/thawa/griddle
Section 3: Recipe video
Watch the video before reading the instruction for better understanding.
Section 4: Directions
In a glass container take 1/2 cup of lukewarm water, and add 1/2 tsp sugar to it and mix it well.
Then add 1/2 tsp yeast (active dry yeast/Instant yeast) and wait till it turns frothy and set aside.( Please note: If your are using instant yeast we can directly add to the flour and then add warm water to the flour and knead.)
To a deep bowl add 1 and 1/2 cup wheat flour then add 1/2 tsp salt 1/2 tbsp olive oil and add the cultured yeast in case of active dry yeast or add instant yeast to the flour and add lukewarm water as well and mix it well until well combinbed with a wooden spoon.
Then add 1/4 cup lukewarm water little by little and continue to mix until the water is all incorporated to the flour.
Now, mix with the hand and start kneading. Intially it will be sticky but then the excess water will be absorbed by the flour and after around five minutes or so it froms smooth, tacky dough.
Then rub a little oil on the dough and the bowl, cover and set it aside for around 1 -2 hrs until the dough has doubled in volume. (Time to set aside depends on the temperature of the place you live).
After it has doubled then deflate the dough gentely.
Now, form a log shape cut out equal portions. We can form around 8 equal portions.
And each portion have to be tucked in from underneath to form a shape of a bun. Then roll it between the palms of your hand and set aside and cover it. Let it rest for 10 minutes.
After ten minutes, use wheat flour to dust each ball and using the rolling pin roll the each ball into a disc shape of around 5-6 inch in diamenter and keep the discs covered until rolling all the balls. And let it rest for 5 minutes.
Now, to cook the pita bread. Keep a skillet/pan/tava/griddle on the stove over medium flame then when the skillet is hot lay the rolled out pita bread on the skillet and wait for around 30 seconds and then you will see small air pocket being formed.
Now, immediately flip over on the other side and cook for around 1-2 minutes and once again flip over and start pressing then you will see that the small air pockets become bigger and puffs up.
Keep flat bread moving and flipping on the skillet so that its not burned and when it completely puffs up and form the trademark pocket then it is ready to be transfered to a basket with cloth or a cassorole so that it says soft and moist ( watch the recipe video for better understanding).
Section 5: Storage directions
Un cooked dough can be stored in the referegerator for 2-3 days. It need to be thawed half an hour before cooking. And cooked pita bread/khubz/khubooz stores well in the referagerator up to a week.
Section 6: Serving instruction and conclution
Pita bread can be enjoyed with various accompaniments. It pairs well with any curries made for chapathi/nan etc. However, the popular way to enjoy this bread is with hummus, thahini sauce, pickles or salads, garlic sauce, roasted or grilled meat etc. It can be used to make pita bread sandwich or rolls/ wraps. We can make pita bread/khubz/khubooz chips and enjoy it with Tzatziki sauce etc. Click on links for recipe video of how to make falafel, hummus and tahini sauce.
Please leave your comments, expereinces, feedbacks etc. Thank you so much. Happy cooking! Stay healthy, stay happy!
Yummily, Vinitha.
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