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pita bread recipe, how to make pita bread | whole wheat pita bread

by dassana amit updated March 22, 2014

whole wheat pita bread, pita bread recipe

this pita bread is soft, moist, light and has their trademark pockets and yes healthy too… as the pita breads are made from whole wheat flour plus vegan. what else one can ask for…

how much i am fond of pita bread…. a love since my childhood days. pita bread stuffed with tahini, hummus, falafel and raw veggies… i can keep munching the pita sandwiches for many many days without eating anything else.

generally i make them a little extra and store, so that i can have them for a couple of days more. the extra pita bread can cut into wedges and then baked till crisp, later to had with dips.

for those who do not know -

pita bread is a middle eastern flat bread  that puff up when baked in a hot oven, but collapse as they cool down. the “pocket” in pita bread is created by steam, which puffs up the dough. as the bread cools and flattens, a pocket is left in the middle….. source wikipedia

pita bread recipe

they are also the easiest bread to make. the first time i had made pita bread…. was on the stove top and i was so thrilled seeing the bread puffing up like phulkas… you will see in the pics below.

then later i started making pita bread in the oven and they would puff up like pooris… a step further :-)

the recipe of pita bread is adapted from one of my favorite bread book the bread bible. i can tell you that this is the best recipe for making pita bread.

pita breads

when you make the pita bread on a tava or frying pan, they will get brown or black spots. but when you bake them you won’t get any spots.

i browned them a little more in the oven as i like my breads to be a little extra browned and baked well.

once you have lots of pita with you… then give wings to your creativity and come up with different sandwich combinations & fillings…

you can even stuff with potato sabzi or punjabi chana with some onion rings, tomato slices and some mint chutney + tamarind chutney…. or make some veg kebabs or veg cutlets and add our usual chutneys and serve…. so many ways…

pita bread sandwich

so after a long time i am again presenting a step by step method of making homemade pita bread. i have divided the step by step pictorial of pita bread recipe into 3 parts:

  1. making the pita dough
  2. baking method
  3. stove top method

lets begin to make the awesome pita bread recipe :

1: preparing the dough:

1: firstly proof the yeast by sprinkling a pinch of sugar in warm water & then adding dry active yeast to it. stir and keep aside for 10 to 15 minutes.

pita bread dough

2: in a bowl or pan, add the flour, salt & olive oil.

add flour for pita bread dough

3: now add warm water.

pita-bread3

4: just mix everything with a wooden spoon.

add water to pita bread dough

5: the yeast mixture has frothed now.

yeast mixture for pita bread dough

6: so add the frothy yeast to the wheat flour mixture.

add yeast to bread flour

7: knead into a smooth and soft dough. if the dough is a little sticky & moist than no issues… if you, see mine was too.. after keeping it for leavening it becomes alright as you will see below in the 9th pic. the dough has to be moist and soft as well as smooth too.

preparing pita bread dough

8: apply some olive oil all around over the dough.

add olive oil to pita bread dough

9: keep it in the same bowl covered loosely with a kitchen towel for 1 to 1:30 hours or till the dough has risen.

pita bread dough preparation

10: this is how the dough looks after 1 hour & 5o minutes…. i kept for a longer time as it was raining heavily this day and the temperature was on the cooler side. see the cracks in spite of it being a little extra moist & sticky dough.

dough for pita bread

11: deflate the dough gently and if you want then knead lightly.

pita bread dough

12: now make medium sized balls from the dough. keep these covered again for 10 minutes.

pita bread dough balls

13: dust some flour and roll each ball into a flat poori shape or rounds exactly the way you make pooris. you can also make them oval shaped if you want. keep the bread a little thick than you would keep for pooris. keep these rounds covered loosely for 10 minutes more.

pita-bread13

2: oven method to make pita bread:

1: place the rolled breads on a greased baking tray.

baking pita bread

2: bake in a preheated oven for 200 degrees C for 7-10 minutes. mine took 7 minutes to cook and 1 minute to brown.

baking pita bread

3: look at those puffed up pita breads… don’t they look good?

puffed pita breads

3: stove top method to make pita bread:

1:  heat a tava or a non stick frying pan. place the bread on the hot tava and cover it with a lid for 2-3 minutes.

pita bread on tava

2:  the bread will begin to puff up.

puffed pita bread

3: turn over and cook for 2 to 3 minutes more till the bread is done and has brown spots appearing on both sides.

making whole wheat pita bread

4: alternatively, you could also make them the way we make phulkas. after lightly cooking both the sides, place them on the fire and see them puff… cook both sides.

whole wheat pita bread

5: stack them up and store in a kitchen towel or bread box. you can also serve pita bread warm. just slice the bread into two… you will see the pockets. stuff the pockets with a filling of your choice and your pita sandwich is ready. i added falafel, roasted red bell pepper hummus with some veggies and olives to the pita. You can also serve with plain hummus too.

pita bread sandwich

whole wheat pita bread recipe below:

4.7 from 3 reviews
the best whole wheat pita bread recipe
 
Prep time
Cook time
Total time
 
whole wheat pita bread recipe with oven as well as baking method
Author:
Recipe type: breakfast, brunch
Cuisine: middle eastern
Serves: 5-6
Ingredients
  • 3 cups whole wheat flour
  • 11/4 cup warm water - one cup and an extra one-fourth cup
  • ½ tbsp active dry yeast
  • 1 or 1.5 tbsp olive oil
  • ½ tbsp salt
  • a pinch of sugar
Instructions
preparing & rolling the bread:
  1. in a small bowl add ½ cup of the warm water. sprinkle a pinch of sugar. then and the yeast and stir.
  2. keep aside for 10 to 15 minutes at room temperature.
  3. in a large bowl mix the rest of the warm water with flour, salt and olive oil with a wooden spoon.
  4. after the yeast has frothed, add the yeast mixture and knead into a soft, smooth dough.
  5. keep the dough moist and soft as well as smooth and springy.
  6. place the dough into a greased container or in the same bowl with some olive oil applied all over the dough.
  7. cover with a kitchen napkin and keep at room temperature for for 1 to 1.5 hours.
  8. preheat the oven to 200 degrees C.
  9. once the dough has doubled up, then remove the dough from the bowl.
  10. put the dough on your working surface & deflate the dough gently.
  11. make medium sized balls from the dough.
  12. dust the working surface with flour and roll each ball into round circles of about 6 inch about ¼ inch thick.
  13. cover the circles with the kitchen towel loosely and let them rest at room temperature for 10 minutes.
baking the pita bread in the oven:
  1. now place them on a greased tray and bake at 200 degrees C for 7 to 10 minutes or till puffed up and light brown.
  2. bake all the pita breads this way.
making the pita bread on stove top:
  1. heat a non stick frying pan or tava.
  2. place the bread on the tava and cover for 2-3 minutes till the bread starts puffing up.
  3. flip the bread the other side and cook for more 2 to 3 minutes.
serving:
  1. stack them up and store in a kitchen towel or bread box.
  2. you can also serve them warm.
  3. just slice the bread into two… you will see the pockets.
  4. stuff the pockets with a filling of your choice and your pita sandwich is ready.
Notes
if the dough becomes too sticky than add some more flour. remember to proof the yeast in warm water. less warm water or hot water will not not yield good results. you can also knead the dough in a mixer fitted with a paddle attachment. you can double as well as triple this recipe. like all my bakes, i have baked the pita bread in a microwave oven in the convection/baking mode. since the recipe is lightly adapted, the pita breads should fluff well in a regular oven too if the yeast proofing and leavening of the bread is done well.


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{ 125 comments… read them below or add one }

anna April 14, 2014 1

hi, I followed the recipe word by word. the dough came out perfect n even the pitas were perfect just until they were in oven (though didn’t brown the way, yours have). So after a while the breads hardened, like really hard. Do we need to serve them immediately or did I miss something?

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dassana amit April 15, 2014 2

pitas need not brown. the bread should not harden. pitas are soft. not sure what went wrong. better to serve them immediately. you can also wrap them in a foil or a kitchen napkin and then have serve later.

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Jane April 3, 2014 3

I have not tried this recipe yet but intend to do so, but I have a question. Years ago when I first made pita bread the instructions said that at some point after baking (fuzzy here on timing) to put the pita rounds in a paper bag to cool. This process allowed the pocket inside the round to open. Any clues?

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dassana amit April 14, 2014 4

i do not use paper bags. but i wrap them up in a kitchen towel or keep them in a roti basket.

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Sahil Joshi March 25, 2014 5

Dear Dassana, Thank you for sharing such an wonderful recipe. However, When I prepared the dough It was more darker than pics u have posted here, more wheatish color. Also It had a strong odor of Yeast. Can you help me out ?

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dassana amit March 31, 2014 6

i think the color depends on the quality of wheat flour. the yeast odor also depends on the type and quality of yeast. i would suggest to buy a good brand of yeast.

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Kati March 23, 2014 7

I followed the recipe, made 6 balls, rolled and let rise 10 minutes. one puffed up and the other 5 stayed flat. Why do you think this happened?

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dassana amit March 31, 2014 8

not sure why. may be some thing to do with the oven temperature…. just guessing.

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Preeti March 7, 2014 9

I check your site almost everyday but never actually left a comment. I love your recipes and photos and what I like most is that you try to use ingredients that are found in everyone’s kitchen. So I don’t have to go hunting for some fancy and exotic items :-)

I’m hoping to make these pita breads this weekend and I have a question. Since you tried the oven and stove versions both, which one do you think turned out better?

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dassana amit March 7, 2014 10

thanks for commenting preeti. both are good. but the stove top will have brown burnt marks that is not usually there in pita breads. for an authentic version, you can try the oven method. if in a mood for experimentation, then try the stove top method. i gave the stove top version since many people do not have or use oven in india and they may like to try pita bread at home.

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Taryn February 24, 2014 11

These pitas look great! I have been searching for the perfect pita recipe and am going to try this next! Mine turn out hard and crispy with no pocket, but I’m not giving up :-)

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dassana amit February 25, 2014 12

thanks and do try the pita breads.

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Shreya November 21, 2013 13

Hi, I have a query. Is it ok to prepare the dough and leave it overnight? Considering Bangalore chill weather at night at present and room temperature, would this be alright?

Thanks, Shreya

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dassana November 21, 2013 14

no. don’t leave the dough overnight. i suggest to increase the leavening time to 3 or 4 hours. other suggestion is to keep the dough in a warm place. wrap the bowl with some warm napkins and place in a warm corner. you can also keep the bowl near a window where you get sunlight.

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Ashwini October 26, 2013 15

Hi Dassana,
Tried the pita bread,hummus and falafel from your blog.It came out good,though a bit bland for my taste. This was the first time I tried a middle eastern dish and was happy bout it. Will definitely try it again.Thank you.

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dassana October 27, 2013 16

all of them are not at all spicy ashwini. however the falafel can be spiced and indianised. next time you can add some more chilies or red chili powder to the falafel.

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Zaynab October 21, 2013 17

Can I use All-Purpose flour (white)/ Maida
instead of wheat four ?

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dassana October 21, 2013 18

zaynab, yes you can use all purpose flour to make pita bread but then less water be needed to knead it.

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Nayeem October 9, 2013 19

Dassena,
Pita bread is a new concept for me. Its looking great. Appreciate the effort for making this recipe look amazing.
Thanks for the wonderful recipe. I’ve decided to experiment today itself. I’ll try both modes oven and stove.

Nayeem

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dassana October 9, 2013 20

welcome nayeem. would like to hear your feedback about oven and stove method.

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Usha Iyer August 20, 2013 21

Hi Dassana,
I tried doing pita bread as per your recipe but dassana i am dissappointed by it as the bread did not fluff. I did as per your recipe with the yeast as frothy as mentioned by you.
I am very dissappointed. Do let me know what shall i do.

Thanks,
Usha K Iyer

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dassana August 20, 2013 22

which flour you used? since they did not puff up, i think the dough must have been hard. the dough has to be soft and smooth. also we have so many varieties of flour, that each flour has different water absorbing capacities. so the recipe is just like a guideline and the water has to be added accordingly. did the yeast froth too and which yeast did you add.

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Usha Iyer August 20, 2013 23

Hi Dassana,

I actually tried doing pita bread but it did not sem to fluff. I got the yeast as it has to be frothy with bubbles but still the bread did not come so good instead they came very stiff as khakara. Please do write to me as to how can i get it done fluffy. I am really dissappointed at this time.

Thanks,
Usha K Iyer

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dassana August 20, 2013 24

have replied to you usha. the dough has to be like a chapati dough – soft and smooth. also the oven has to be pre heated for at least 15-20 minutes. you can try making next time. don’t be disappointed. many things can go wrong when baking. happens with me too. we all learn and keep on learning :-)

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Ana July 31, 2013 25

Mine just didn’t puff up :( I followed everything in the recipe but the yeast – instead of active dry one, I used 17 g of fresh one. Any suggestions?

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dassana August 1, 2013 26

hi ana. i just checked on the yeast conversion tool and the amount of yeast you have used is more. for 1/2 tbsp of active dry yeast which is 4.25 gms yeast… the conversion would be 8.5 gms of fresh yeast. 17 gms is too much of yeast. may be due to this, the quality of the dough must have got affected.

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Ana August 3, 2013 27

Thank you, Dassana, you were right! I made them again today and they turned out just fine. :D

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dassana August 3, 2013 28

thanks ana

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valentina May 22, 2013 29

Thank you for this useful recipe, i tried it and it worked great, mine dont look as good as yours but i´m sure it takes practice, thanks a lot

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dassana May 22, 2013 30

welcome valentina.

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shilpa May 13, 2013 31

Hi dassana,
First of all…thumbs up for such wonderful blog. I have tried lots of recipies from your blog from cakes to breads..idli to methi matar malai..needless to say pita and hummus…all turned out very well. I have a LG convection which i have for last 5 years but aftr a few failures was too demotivatwd to baked in it..your commentsinspired me try pita in convection once again…but no luck this time either. Though otg pita were just perfect. The convection ones dint puff and also dont brown.. Anusuggestions ? Though the temperature same

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dassana May 13, 2013 32

thanks shilpa. was the oven preheated enough. while baking in microwave at the convection mode, the oven has to be preheated well. preheat for about 8-10 mins. i have made pita breads as well as regular breads, rolls and buns in both OTG as well as in the convection mode of microwave oven. never had any issues, except for the quick browning in the microwave. pita breads are usually not browned.

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Shilpa May 14, 2013 33

Thanks Dassana,

I think preheating was a probelm. Since i just preheated for about 4-5 mins. Will try again ..Thank you fo your advice. I am going to try you orange cake tonight in the convection.

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dassana May 14, 2013 34

alright shilpa.

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Shilpa May 16, 2013 35

Finally my attempt at baking in the convection turned out to be a success. I followed your instructions to the T for the orange cake and like all your recipies this one was also a big hit.

Thank You.

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dassana May 16, 2013 36

thanks shilpa for trying this orange cake recipe and also writing a positive feedback.

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Anuradha S. April 6, 2013 37

Hi! I am making Pita breads today for the very first time following your recipe :)
I have a question – For many days can a cooked pita bread survive ? Like a regular bread ?? Or it should be consumed within the same day ???
Also i used instant dried yeast , mixed it in warm water with a pinch of sugar as mentioned but there no bubbles at all :( Any idea why ? It a fresh opened yeast packet.

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Anuradha S. April 6, 2013 38

PS : I love your blog <3 I follow it regularly and whenever I am trying something new, yours is the first blog I look up to :)

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dassana April 6, 2013 39

thanks anuradha.

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dassana April 6, 2013 40

hi anuradha. if you keep the pita bread packed in a cling film or in a box in the fridge, it stays well for a week upto 10 days. its just like regular bread. if you keep out for more than day then like regular bread, they will get spoiled.

you have to give a time of atleast 10 mins to see all the yeast bubbled up. if you don’t see any bubbles after 10 or 15 mins, the water must be not warm enough for the yeast to get activated or the water is hot. since its a freshly opened yeast packet, i assume the yeast must alright.

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Anuradha S. April 7, 2013 41

The bread came out ok… they didn’t fluff up as yours but still managed to make pockets … I guess the problem was with the yeast … there were no bubbles, the water was warm but I guess it requires even warmer water . Will try again.
Thank you :)

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dassana April 8, 2013 42

if the yeast does not bubble up, then its best to throw away the solution and make a fresh one. all the best for the next time.

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Praneeta January 14, 2013 43

Hi

Can these be frozen for future use? How long can they be frozen for?

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dassana January 14, 2013 44

before baking, the leavened dough can be frozen. i would suggest to keep only 3-4 days. after baking, pita breads are best consumed fresh. you can refrigerate the pita breads for 2-3 days.

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Charul @ Tadka Masala October 30, 2012 45

I have been looking for a pita bread recipe for long time now, never googled it though! :P Came across your top ten posts and so glad that I did! Whole wheat pita bread is just the thing I want. Thank you lady! :)

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dassana October 31, 2012 46

welcome charul

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Monika July 28, 2012 47

Hi Dassana
I followed your reciepies for falafel & pitta bread. Oh boy I made full Lebenies meal humas &salad too, everything was great but my pitta bread didn’t rise although the taste was so good. My husband was very impressed we put everything on top of the bread instead of inside. Yum ! so thanks, but it bugs me my pitta bread didn’t rise so will try again.

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dassana July 29, 2012 48

thats great to know monika. i often make a lebanese spread at home too. may be the yeast did not proof well. just ensure that the water is warm… not too cool or hot. when you dip your finger in the water it should feel warm and not feel heaty to your finger. better luck next time.

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Amina July 25, 2012 49

Hi… just came across your blog… pita bread truly looks perfect… thanks for sharing the recipe and easy step by step photos… this surely has inspired me to try out the recipe soon…

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Angela July 21, 2012 50

Hi there. Thank you so much for the recipe! I’m going to try it right now with whole wheat, but I just wanted to know for the future, do you think I could make it with all purpose flour instead? My husband prefers the white flour pitas over the whole wheat ones, but I know nothing about baking bread so I don’t know if it would turn out the same.
Thank you for letting me know!

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dassana July 21, 2012 51

you can easily make the pita breads with white flour. no issues. they will still turn out good, in fact better.

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Nisa Homey July 19, 2012 52

Hi Dassana, first time here and I am glad I stumbled here. Never tried pita bread before…..I should try this ASAP….amazing pics.

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familycook July 19, 2012 53

Hey Dassana, I actually made these pitas and I am so glad I did. They have turned out beautifully:) Thank you!

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dassana July 19, 2012 54

thats nice to know family cook

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Peggy July 19, 2012 55

I would definitely be making plenty of gyros with these pita breads! Looks wonderful =)

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Shruthi July 18, 2012 56

Thanks Dassana for sharing this recipe, I was looking forward for it.

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Nancy/SpicieFoodie July 18, 2012 57

Hi Dassana,
Your pita looks perfect! Pita was one of the first breads I learned to make and still love baking it. Thanks for the stove top tips, I’ve never done that. Can’t wait to try it thanks for sharing:)

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dassana July 18, 2012 58

thanks & welcome nancy.

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renu July 18, 2012 59

http://foodigest.blogspot.com/2012/07/pita-bread-sandwich-with-falafels-and.html

check it out dassana.. i havelinked your pita bread recipe .. i dint write down !!:)

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dassana July 18, 2012 60

alright renu & thanks.

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renu July 18, 2012 61

Hi dassana.. i made the pita breads yday following ur recipe..they were very tasty thugh it did not puff up as well as urs..
i tried the stove tp and the oven method.. i found the stove top more comfortable..
i had afeeling taht my dough was a litle dry.. shoudl be better next time..
i will be lining my post to ur page..wil notify u .. anyway thanks for this yummy recipe!!

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dassana July 18, 2012 62

thanks renu. you could have added some water to the dough. the yeast also has to be proofed properly. but anyways i will look forward to your post. i still have to check your falafel post.

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Richa@HobbyandMore July 18, 2012 63

these definitely look the best pita breads.. puffed up so beautifully! and the first shot is so gorgeous! i need to make some pita breads

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Renuka July 18, 2012 64

Hi Dassana,

This comment is not regarding this recepie but as I could find a space where we can put general queries… I came here..

I want you to teach us rajasthani gatta subzi….the art in this recepie is to make gattas soft ..rest things are easy…I have made this subzi number of times but the gattas don’t come up soft…..I thought you are the best person to address the problem …

sorry for putting the post in between…if there is any particular place to put such comments then please guide..

looking forward to your recepie and comment..

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dassana July 18, 2012 65

you can comment on this post renuka. no issues. also you can use the contact form and write to me from there.

i have been asked by mil also to add gatte ki sabzi, but the punjabi gatte ki sabzi. not much difference though in the preparation. i will surely add the gatte ki sabzi and both versions.

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Renuka July 20, 2012 66

thanks for that in advance

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Vivien July 18, 2012 67

WOW THIS IS SO COOL. So I made the bread because I liked the idea of it being whole wheat, and I was a little dubious about it working, puffing up like yours did. But it worked! And it was definitely the coolest thing to watch! I was so glad I made it. It was so much fun. Thank you SO MUCH for sharing this recipe =)

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dassana July 18, 2012 68

thats great to know vivien. thanks for making the bread and also writing about your experience.

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Kankana July 18, 2012 69

this post made me so happy! These pitta looks just perfect .. PERFECT. I have to give this a try… saving it. will let ya know :)

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dassana July 18, 2012 70

sure kankana :-)

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Asmita July 17, 2012 71

Wow, this is so amazing! Very impressive. I wish I were good at making this. But I am going to give it a serious shot.

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dassana July 17, 2012 72

do give it a serious shot asmita. pita bread is one of the easiest bread to make.

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Katha July 17, 2012 73

Hi Dassana

I have a request to you that if can provide me the recipes without onion & garlic also because we don’t eat onion & garlic. But you can send me some with onion & garlic too, i will take off onion & garlic from it and make it.

Thanks

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dassana July 17, 2012 74

dear katha, i have a lot of no onion and garlic recipes on the blog. here is the link:

http://www.vegrecipesofindia.com/recipes/no-onion-no-garlic-recipes/

for the rest of the recipes you can browse through the indian platter section on the right hand side bar. you can easily make them without onion & garlic.

two links for you of dal-curries and sabzi recipes. adapt these without onion and garlic.

http://www.vegrecipesofindia.com/recipes/dal-recipes-indian-curries/
http://www.vegrecipesofindia.com/recipes/indian-vegetable-recipes/

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Lydia July 17, 2012 75

Thank you so much for the love and care you put into your blog. I have been absent from visiting for a while. I have some enjoyable reading to catch up on your posts. I am planning on making your Pita bread tomorrow. Best wishes.

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dassana July 17, 2012 76

thanks lydia for your beautiful comments. do read the posts when you get time.

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Shumaila July 17, 2012 77

Lovely photos and step by step instructions. I love pita and like that this is whole wheat too!

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dassana July 17, 2012 78

thanks shumaila.

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sandhya July 17, 2012 79

superb pics,mouthwatering….sure going to try.

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Priya Sreeram July 16, 2012 80

loved the daintily puffed beauties- good one !

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chinmayie @ love food eat July 16, 2012 81

Such beautiful pictures! Pita looks perfect!

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Angie@Angie's Recipes July 16, 2012 82

These pita pockets are perfectly baked!

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radha July 16, 2012 83

I tried it earlier and it did not puff this much and that was a disappointment since I had excellent falafel to go along with it. Will make it this way… thanks for the step by step method

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Susmitha - Veganosaurus July 16, 2012 84

Amazingly puffed up pita breads, dassana! I love how well the pockets have formed!! I’ve made stovetop and oven pitas but have never tried firing them directly on the flame like a phulka. Definitely gonna try that next time. Thanks for sharing. :)

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dassana July 16, 2012 85

thanks susmitha.

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Susmitha - Veganosaurus July 26, 2012 86

Hey dassana, I wanted to let you know that thanks to you, I made beautiful, puffy pitas yesterday! :) I used a mix of whole wheat, maida, bajra and besan flours. Other than that, I stuck to your recipe completely. I also noticed from your photos that when you say oven, you’ve used a microwave. I normally don’t like to do my bread or cake baking in the micro, but I decided to try it out for the pitas since that’s what you’ve used and it did the trick to make them puff up beautifully!! :) Yay!! afterwards, I lightly toasted a few on the direct flame like phulkas and that added an additional yumminess.

So from now on, I’ll be baking all my pitas in the microwave. :) Thank you.

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dassana July 26, 2012 87

thanks susmitha. you have even made such a healthy version of the pita bread.

i do use microwave oven but mostly for baking. i bake in the convection mode in the oven. i don’t use the microwave mode for baking. is there anything wrong in baking in convection mode…. may be i don’t know.

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Susmitha - Veganosaurus July 26, 2012 88

Hi dassana, I wasn’t trying to make it healthy, I had very little wheat flour at home so had to add maida and I felt so guilty to add so much Maida that I decided to compensate by adding Bajra and besan. Hahaha It was totally experimental. :p

Even I used the convection mode in my micro for the pitas, because the bread won’t come out well in the microwave mode. Normally though, the reason I prefer a regular oven to the convection mode of the microwave oven for breads and cakes is because they come out much better in texture in a regular oven. It might be because of the fan in the microwave or because there are always some waves present even in convection mode, but for whatever reason, the baked goods made in a microwave’s convection mode don’t retain moisture well.

But in the case of your pita recipe, that worked to my advantage and the pits puffed up. :) I think those people who have tried this recipe and said their pits didn’t come out as perfect as yours must have used a regular oven. Maybe you can suggest the convection mode of the microwave to them and see if that makes a difference.

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Susmitha - Veganosaurus July 26, 2012 89

Ahhh so sorry for all the spelling mistakes. My iPad did auto correct and messed everything up!
I meant maida and bajra in the first paragraph.

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dassana July 26, 2012 90

i have corrected your comment with the correct spellings. i do get comments with incorrect spelling. if i am able to spot them, i correct them.

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dassana July 26, 2012 91

thanks susmitha for the detailed reply. i really appreciate this gesture.

i bake everything in the microwave because i don’t have a regular oven. the only problem i face while baking is quick browning. so i cover the cakes or breads with a butter paper or aluminium foil. otherwise texture wise i have not had any problem. even moisture wise, the breads which i make are moist. they are not dry. i bake a lot of breads at home. just that i don’t take pics and post about them…. i am lazy ;-)

the original recipe uses the regular oven. plus the only change i made is making the pitas with 100% whole wheat keeping the rest of the ingredients same. in the original recipe maida and whole wheat flour proportion is half-half (i also don’t like maida like you). so i think the breads should come out well in a regular oven. my readers who tried and it did not come out well may be due to the yeast proofing not done well – which is the most important factor to make good yeasty breads and loaves. i will mention a point though about convection baking in microwave in the post.

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renu July 16, 2012 92

dassana, so my falafels came out well yday and next is the pita bread and i am going to follow ur recipe.. BTW, the custardwe get in india( have a light coclour.. i usedto use brown and polson there….
here teh powder we get is alight pink coclour but as soon as it is mixed witha liquid,it gets a deep yellow colour.. i used a brand called daily fresh..the custard jam drops i have posted were also from same custard and they also turned more yellow than they had when i had made them in india..

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dassana July 16, 2012 93

thanks renu for the info on custard powder. i must say that the color of the custard pudding looks very good.

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Leona Davis July 16, 2012 94

This is just cool! the way it looked like balloon is ecstatic..haha. :) I love to try it.

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dassana July 16, 2012 95

thanks leona.

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Jenny July 16, 2012 96

Thanks for sharing the recipe – they look sooo good!

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dassana July 16, 2012 97

welcome jenny

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Meeta July 16, 2012 98

Dear Dassana, yesterday we had lebanese food and the pita bread looks ditto as in the pics as we had over there..and that is known to be as the one of the best restaurant in Dubai for lebanese food… i am now inspired to make them at home…wonderful work by you:)..
Request…Pls post kesar Ras malai receipe… I have tried couple of times from different blogs (showmethecurry, vahchef, manjulas kitchen) but it did not come out spongy and porous like available in the good sweet shops… in some youtube video they said that professionals add baking/ soda to make it porous and spongy but didnt mention when to add and how much to add…
with love, meeta…

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dassana July 16, 2012 99

hi meeta, i approved your comment but was going to reply later and then eventually forgot.

in fact yesterday after reading your comment, i decided to make rasmalai as it is hubby’s favorite too. i made the chenna yesterday and today i was going to make rasmalai, but it is too dark here with very heavy rains.. so photographs won’t come good. so hope to make them later and will post too.

also thanks for all your positive comments. do try the pita breads at home. you won’t miss the restaurant ones :-)

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Meeta July 16, 2012 100

thank you dear… i will definately going to try…u knw u r my confidence… whenever i am stuck with any receipe, i kwn i will get the answer / guidance from u…lots n lots of love to you…

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dassana July 17, 2012 101

thanks for your lovely words meeta. but to tell you a fact – i am not very good at making traditional indian sweets. hence i don’t post them. i just saw vahchef’s & manjula aunty’s videos. also referred some books and they have added baking soda/powder to the chenna mixture. the chenna which i have made has not become soft. so i just hope that the rasmalai becomes soft.

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dassana July 17, 2012 102

hey meeta, i started making the rasmalai today only to meet up with a disaster. the chenna balls disintegrated in the sugar syrup :-(

so i strained the cooked sweet chenna and will make sweet paneer parathas tomorrow :-)

i have to find out the reason for this. i have made rasagullas before, but never ever this things has happened.

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Meeta July 18, 2012 103

Did it happen!! it will be blessing in disguise now as you will put more effort to find out the reason and we will all be blessed for the perfect rasmalai receipe then:) You know my Pita bread turned out hard bread and my husband was laughing at me that it can break anybody’s head…i was overconfident seeing how you have done but may be lack of experience at my end..i also forgot to place napkin on the rolled pitas for ten minutes before putting them in the oven…even the oven i have, takes double time..it is provided by the builder…now i do not know where i went wrong?

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dassana July 18, 2012 104

i am actually planning to make the perfect rasmalai now :-)

either the yeast did not proof up or must be an outdated yeast. also too much baking can make them hard. you could have made them on the tava instead. plus it is required that you keep them covered for 10 minutes.

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Sharmilee July 16, 2012 105

Pita bread cant be any better..looks so perfect but can I try this in my OTG too??

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dassana July 16, 2012 106

thanks sharmilee and yes… you can make them in your OTG too. just bake them in a preheated oven at 200 or 250 degrees C for 5 to 10 minutes.

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Monika July 16, 2012 107

This is a superb reciepy. I am definitely going to try this. Only thing I have to buy yeast.Thanks
Dassana, I will let you know the results.

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dassana July 16, 2012 108

sure monika :-)

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Swathi July 16, 2012 109

Delicious home made pita bread, love that you made whole wheat version. Both baked and phulka version looks perfect.

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Tanvi@SinfullySpicy July 16, 2012 110

So perfectly fluffed pitas. I made them at home once loong back but don’t remember them coming out as perfect as yours. I like them a lot too – I usually fill them with our indian tikkas or grilled veggies and top with green chutney…and as you say..I can live on them for days!
I love the first picture..so simple but so rustic! Have a nice week ahead!

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dassana July 16, 2012 111

thanks tanvi.

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Sanjeeta KK July 15, 2012 112

These really look the best wholewheat Pita breads..so soft and fluffy!

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Anisha July 15, 2012 113

I tried pita bread once a while back and failed misreably. I should try this… Your pictures are so tempting… Pita bread with perfect pockets.

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Kanan July 15, 2012 114

Nice to know that we can make pita bread on stove top like phulkas.. I also own a bread bible book and it is amazing. I have tried some quick breads recipe and mango bread recipe is my fav. If you get time, do try mango bread. you will definitely love this.

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dassana July 15, 2012 115

i will try to make mango bread. thanks for letting me know kanan.

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renu July 15, 2012 116

dassana thanks for this awesome recipe.. i have made some falafel mix reday and ma going to make some falafels today.. if that is cleared .. i wildefinitely make the pita breads and have it a falafel sandwich.. honestly.. 3 months in DUbai and i ma yet to taste a falafel.. so decided to make one.. i am bookmarking this.. will definitely let u know when i make this.. ur step by step makes it soooo easy.. thanks a ton dassana.. i love ur blog!!!

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dassana July 15, 2012 117

sure renu and thanks a ton.

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Meeta July 15, 2012 118

Dear Dassana, yesterday we had lebanese food and the pita bread looks ditto as in the pics as we had over there..and that is known to be as the one of the best restaurant in Dubai for lebanese food… i am now inspired to make them at home…wonderful work by you:)..

Request…Pls post kesar Ras malai receipe… I have tried couple of times from different blogs (showmethecurry, vahchef, manjulas kitchen) but it did not come out spongy and porous like available in the good sweet shops… in some youtube video they said that professionals add baking soda to make to porous and spongy but didnt mention when to add and how much to add…
with love, meeta…

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Maria July 15, 2012 119

amazing nice to know all the methods …yummy looking forward to make these soon Dassana :)

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Nami | Just One Cookbook July 15, 2012 120

Wow I’ve never seen homemade pita bread that looks so perfect! Your work is impressive! My kids love stuffing delicious food in the pocket. I hope to try this recipe one day!

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Ritu July 15, 2012 121

Whoa…thanks a ton for sharing the recipe… this is a must try!!! thanks again:)

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supriya July 15, 2012 122

Dassana thanks for sharing the pita bread recipe. Loved the step by step information..

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Anamika @ madcookingfusions July 15, 2012 123

Awesome is the word :)….wanting this right now for my breakfast, I am going to try both the methods oven and stove asap….lovely clicks Dassana as usual!

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akila July 15, 2012 124

wow thanks for beautiful explanation… perfect pita bread…

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Familycook July 15, 2012 125

Dassana, I can tell you by the pictures, you have been so successful in making the best pita bread ever. I prefer the look of the oven baked ones. They look adorable:)

My next effort will be an attempt to try your recipe before I take a break! Thanks for inspiring me:)

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