For the Pita Bread

Ingredients:
Yield - 8
Whole wheat flour - 3 cups
Salt - 1 1/2 tsp
Extra virgin Olive oil - 1 1/2 tbsp + more for brushing
Honey - 1 tsp (can substitute sugar)
Active dry yeast - 1 pkt (approx 2 1/4 tsp)
Water - 1 1/2 cups

Method:
Whisk the flour and salt together. Add 1 1/2 tbsp of olive oil and mix together until it is well
incorporated. Heat 1/2 cup of water until lukewarm. Add honey and the yeast. Mix and set
aside to proof the yeast. When the yeast is frothy add this yeast mixture to the flour and
knead to form a dough using the remaining water. Use water as needed to form a smooth
pliable dough. Coat another bowl with oil and place the dough ball (coated with oil) and
cover. Set aside in a draft-free space to rise. I set aside for 2 hours to fully rise to double
the original volume.

When risen, punch down and form equal sized balls out of the dough. Cover with a damp
cloth and set aside again to proof for 15 mins. Place a cookie sheet inside the oven in the
center rack and preheat it to 500 F. In a rolling board, place one dough ball and roll to form
a flat bread (about 6" diameter). Transfer to a plate and cover with damp kitchen towel until
other balls are rolled out. Repeat for other balls. When the oven is heated, place one rolled
out bread and bake for about 3 to 5 minutes or until puffed. Remove carefully with tongs
and brush with some olive oil. Allow it to cool slightly before being served. Can be served as
pita bread or pita pockets for falafel.
Notes for Pita Bread:
You may or may not need 1 1/2 cups of water. Use as required.
For good leavening, allow the dough to rise 3 times. One as a whole dough ball, second,
after making small balls when the oven is preheating. Third, After rolling out the bread (a
couple of minutes is good).

To make Pita Chips

Ingredients:
Serves - 2
Pita Bread - 2
Olive oil - 2 tbsp
Salt & pepper - to taste

Method:
Preheat the oven to 400 F / 200 C. Line a cookie sheet with aluminium foil. When the bread

is still warm cut it into two and gently pull apart the cut part to form a pita pocket. Use a
knife to separate the pockets. Cut into wedges. One pita bread can be made as 16 or 12
wedges. Coat the wedges with oil, salt and pepper. Transfer to the cookie sheet and arrange
so that the wedges do not overlap. Bake for 10-15 mins until slightly golden and crisp.
Serve warm or in room temperature with hummus or any dip of your choice.
Sending this to Nayna's Flavours of Greece event; Made with Love
Mondays; Swathi's Favorite Recipes event.

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