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


pita bread recipe with step by step photos – this pita bread made from whole wheat flour, is soft, moist, light and has their trademark pockets.

i was exposed to falafels and pita bread in my childhood and from then onwards, i have always liked them. pita bread stuffed with tahini, hummus, falafel and raw veggies is a snack i look forward to. whether its made by me or by someone else or in a lebanese restaurant. does not matter.

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 in 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.


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. 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.


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. please note the 200 degrees celsius is for baking in a convection mode of a microwave oven. if using a regular oven, then preheat as well as bake for 250 degrees celsius/482 fahrenheit. the baking time may vary from oven to oven.

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

if you are looking for more bread recipes then do check whole wheat bread, banana bread, jam bread rolls, paneer tikka pizza, whole wheat naan and basil focaccia bread.

whole wheat pita bread recipe below:

4.7 from 9 reviews
the best whole wheat pita bread recipe
whole wheat pita bread recipe with oven as well as baking method
RECIPE TYPE: breakfast, brunch
CUISINE: middle eastern
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 3 cups whole wheat flour
  • 1 and ¼ 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
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 Celsius (the 200 degrees celsius is for baking in a convection mode of a microwave oven. if using a regular oven, then preheat as well as bake for 250 degrees Celsius/482 Fahrenheit) 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.
  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.
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.

{ 176 Responses }

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  1. Chhavi n lodha says

    Hi dassana, yesterday I tried pita bread and it was a disaster………It didn’t puffed. ..though I followed it exactly. …😩

  2. Mohini verlekar says

    Ok Dassana wll try once again, so the qty of instant dry yeast i used was right na 1/2tsp if making half qty mentioned above.

  3. Mohini verlekar says

    Dassana tryd mkg pita bread, as ws mkg for the first time usd half qty mentioned abv( Took 1.5 cup whole wheat flour). Followed the procedure, but my bread bcame vry hard while baking in oven (250deg) and did not puff up….(usd instant dry yeast 1/2 tsp…1/4 cup warm water…pinch of sugar….had not forthed so well). Made two on stove top they puffed up but were little raw frm inside. I had kneaded the dough soft, but dough had nt risen well even after 2hrs….cnt figure out where i went wrong. Later tested the yeast i have to see if it was active or not by putting 1tsp in 1/2 cup of warm water and pinch of sugar…. after 15 min it had frothed. Pls guide!

    • says

      hi mohini, after reading your comments, it looks like the proofing did not go well. thats why the dough did not rise well. may be the water was hot enough for the yeast. for instant yeast, you can just use water at room temperature. halving this recipe will also work. since the dough did not rise well enough, thats why the bread was hard.

  4. Divya says

    I stumbled upon your blog during a Google search for a receipe. I love that fact that Indian vegetarians have a one stop for many good receipes. I’ve tried a few and they have never failed me. Picto-representation is the USP. So much easier than YouTube.

  5. says

    Hi, I have never tried this recipe before as this concept was new for me. I experimented the stove-top version and it turned out to be good. Your step-by-step instructions and photos have help me lot. Thank u for this wonderful recipe. I would be trying the oven version very soon.

  6. Sangeeta says

    Hi ! I want to give this pita bread with paneer alu tikki to my daughter in her tiffjn tomorrow… So is it OK if I make the dough at night and leave it for proofing in the fridge ? And morning I can bake it… Is it OK to keep the yeast added dough for so long…pls advice

  7. Maya says


    Just wanted to say I love your website, i am about to make this recipe and i just wanted to suggest maybe adding the amount you use in grams too. I didn’t have exactly 3 cups (plus my measuring cup was a different scale 240 rather than 250), which meant i had to spend awhile convert and scale everything down which was hard because different websites have different conversations.
    It would have probably been easier if i had the exact amounts in grams it would have made the scaling down much easier.

    Can’t wait to try this recipe!

    • says

      thanks maya. thats some trouble you took :-( when i added this recipe, i did not have a weighing scale. so i could not add the weight in grams. but i will update soon. thanks for the reminder :-)

  8. Maria says

    I used whole integral wheat flour but they didn’t puff. Do you think it’s because of that? The dough seemed too heavy to let the air inside puff.

  9. Tom says

    Recipe seems to prefer about 450F in my large convection oven: get a better rise than 392F (200C). Also, be careful not to over-flatten when rolling, otherwise you get tasty but not poofy. If you’re still having problems getting poofy try subbing AP or bread flour for 1/3 of the whole wheat flour. Great recipe!

    • says

      thanks for the suggestions tom. my microwave oven only has maximum temperature 200 degrees celsius. so i baked these pitas at this temperature. however, your suggestions will help readers who have a higher temperatures ranges in their oven. i agree with the over flattening.

  10. UmmKhaled says

    I am making these right now and they are turning out SO amazing. I did half all-purpose and half whole wheat flours (my whole wheat is a little grainy). I can’t believe they are actually puffing! Great great recipe, Thank-you for posting and the directions were so easy to follow.
    My last batch just came out and I’m so impressed. So soft and a nice balanced flavor.

    • says

      for baking in microwave, you have to preheat your oven at convection mode for about 15 minutes. then place the bread in the oven. perhaps due to insufficient heating as no preheating was done, the pita did not puff up.

  11. Nikita says

    Mam cn u plz tell me how cn v store these pockets..i mean in fridge or outside? Also for how long ll it stay gud?

  12. simona says


    Your recipie looked very awesome. I am currently live in Germany. So it was a bit hard to understand the measurements. So I turned everything in ml and it gone horribly wrong. Too much dough and it was so sticky I couldnt knead it and just stabbed it with a wooden spoon. Could you write exactly how much water you need for the yeast and how much exactly you need to add please?

  13. anna says

    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?

    • says

      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.

  14. Jane says

    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?

  15. Anita says

    Hi , Thanks for the recipe.I tried it. It puffed for a bit on the stove top. but the oven ( I used convection mode in the microwave) was a flop. It dint raise at all. And smelled a tad yeasty ( bt it dint smell so on the stove top/tava). The dough was soft and it did raise well.Another question I have is for how long can Pita dough be stored and for how long can we keep it after it raised before we make the Pita bread(s)? Thanks

    • says

      the puffing depends upon the amount of water that is added and the way the dough is kneaded and rolled. i guess either the water quantity was less (different qualities of flour require different amount of water) or the dough was not kneaded nor rolled evenly. its just like we make pooris. if the pooris are not rolled evenly, they don’t puff up in the hot oil. the yeasty smell depends upon the type and quality of yeast used. you can keep the dough for about 2-3 days in the refrigerator or you can even freeze the dough for more than a week.

  16. Sahil Joshi says

    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 ?

    • says

      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.

  17. Kati says

    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?

  18. Preeti says

    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?

    • says

      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.

  19. Taryn says

    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 :-)

  20. says

    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

    • says

      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.

  21. Ashwini says

    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.

    • says

      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.

  22. says

    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.


  23. Usha Iyer says

    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.

    Usha K Iyer

    • says

      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.

      • Laura S says

        2 things that affect artisan breads from rising correctly which might affect your pitas, make sure the yeast is still active (when you let it sit in the warm water for a while, it should bubbleup) and, you may need a thermometer in the oven to make sure it’s the correct temperature. Almost all ovens need recalibrating at some point (and the oven isn’t actually reaching the temperature it is set at). If the oven isn’t thoroughly preheated or hot enough, that will frequently cause bread to not get the rise it should and can cause a denser, harder bread. Maybe this will help someone.

  24. Usha Iyer says

    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.

    Usha K Iyer

    • says

      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 :-)

  25. Ana says

    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?

    • says

      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.

  26. says

    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

  27. shilpa says

    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

    • says

      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.

      • Shilpa says

        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.

  28. Anuradha S. says

    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.

    • Anuradha S. says

      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 :)

    • says

      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.

      • Anuradha S. says

        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 :)

    • says

      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.

  29. says

    I have been looking for a pita bread recipe for long time now, never googled it though! 😛 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! :)

  30. Monika says

    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.

    • says

      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.

  31. says

    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…

  32. Angela says

    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!

  33. says

    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:)

  34. says

    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!!

    • says

      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.

  35. Renuka says

    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..

    • says

      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.

  36. says

    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 =)

  37. Katha says

    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.


  38. says

    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.

  39. says

    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

  40. says

    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. :)

      • says

        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.

        • says

          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.

          • Susmitha - Veganosaurus says

            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.

              • says

                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.

            • says

              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.

  41. says

    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..

  42. Meeta says

    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…

    • says

      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 :-)

      • Meeta says

        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…

        • says

          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.

          • says

            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.

            • Meeta says

              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?

              • says

                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.

    • says

      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.

  43. Monika says

    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.

  44. says

    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!

  45. says

    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.

  46. says

    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.

  47. says

    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!!!

  48. Meeta says

    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…

  49. says

    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:)