Receta Whole Wheat Pita Bread On Stove Top

by Muna Kenny

If you liked my previous two posts, Creamy Spinach Lentils and Fiery Falafel then you would love to have both dishes with some Whole Wheat Pita Bread.Mixing the flour with water by hand and then kneading it, this process is not only therapeutic and relaxing to me, but it also makes me proud of creating a delicious homemade bread from scratch to my family to enjoy.Making Whole Wheat Pita Bread.I have published different versions of pita bread already on my blog (I’m going to mention the links below) But today I’m bringing you a whole wheat pita bread and is not like the store bought ones. This pita bread doesn’t have a sour taste and you can open it (like a pocket.) and fill it with what your heart desire.In this recipe, I used Indian Atta, the flour used to make Indian Roti. The bread came out soft and light. You can use any whole wheat flour for this recipe. To heat this whole wheat pita bread all you have to do is place it in the microwave for 10 seconds and it will taste and look fresh. If you enjoy making your own bread, you’ll love these recipes: Butter Naan No Yeast No Eggs Braided Sweet Milk Bread Soft Garlic Knots Homemade Flour Tortilla French Olive Bread Soft Milk Pita Breadd Pita Bread on Stove Top Whole Wheat Pita Bread On Stove Top  Save PrintPrep time Cook time Total time  Recipe type: BreadServes: 6Ingredients2 cup whole wheat flour (You can use Indian Atta for softer texture)2 teaspoon yeast1 teaspoon sugar½ + ¼ teaspoon salt2 tablespoon olive oil¾ cup warm water dividedInstructionsDissolve yeast and sugar in ¼ cup warm water, cover and keep aside for 10 minutes.Mix flour with salt and olive oil, add the yeast and water mixture mix well. Gradually add the remaining water and knead for 10 -15 minutes. The dough should be smooth andelastic.Cover the dough for one hour and a half or until it doubles in size.Make six balls out of the dough.Dust working surface with flour. Roll out each ball with a rolling pin into-inch circles.Every time you roll a ball, sprinkle flour on top of it and cover with paper towel.Sprinkle flour on that paper towel and place a new rolled ball on top of it, go on doing so until you have all rolled balls on top of each other with the kitchen paper separating each. Cover with a cloth and let it rest for 15 – 20 minutes.Place your non-stick flat pan on medium heat. Place the rolled ball on the pan. Flip the bread in about 9 seconds.Cook the bottom side until you see light brown patches, flip the bread again and now increase the heat to high.Gently press the edges using a spatula, this will help the bread to puff up.When the bread is completely puffed, your pita bread is ready.Cover the bread to keep it soft.Wordpress Recipe Plugin by EasyRecipe3.5.3217 Follow me on Pinterest and Instagram!Related posts:No Knead Artisan Rustic BreadEstonian Bread KringelFocaccia BreadPita Bread – Oven not needed