Pita Pockets…No oven method & the Healthier version…..

Whole Wheat flour- 2 C
Milk-1/2 C
Instant yeast – 1 tsp
Sugar – 1/2 tsp
Water – to knead

  • Dissolve sugar in warm milk.Then add in the yeast and let it rise(10-15 mins)
  • Take a bowl and add the flour with required salt.
  • Once the yeast and milk have become frothy add into the flour.
  • Now knead the flour mix with required amount of water into soft pliable dough.
  • Keep the dough covered in an oil coated bowl for 1 hour to rise.
  • Now take the fermented dough and punch it to release the trapped air and knead for a few mins.
  • Make into 8 balls of same size.
  • Roll into circles of 1/4″thickness.
  • Heat an iron tawa and prepare as chapatis are done.
  • It will puff  completely giving you perfect pocketed pitas.
  • Put the hot pitas into a clean cotton pillow cover to retain its softness or it can be kept well covered in clean kitchen towel.


    • Replace half or full amount of the Whole Wheat flour with All purpose flour to get the normal white Pita breads that you buy from bakeries.
    • The milk should not be very hot as it could kill the yeast.It should be just warm.
    • The leftover pitas can be frozen in freezer bags and can be microwaved into those soft pitas again. 

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