Wholewheat pitta bread
2 cups all-purpose flour (290 g)
1/2 cup whole wheat flour (80 g)
1 tsp salt
1 tbsp olive oil
1 tbsp sugar
2 1/2 tsp dry yeast
1 cup warm water
Let the dry yeast froth in the warm water with the sugar for 10 minutes.
Mix the yeast mixture with the dry ingredients and knead well. Allow the dough to rise for at least 1 hour, then divide it into 10 smooth balls. Roll each ball out with a rolling pin into round discs about 10 cm in diameter.
Place the discs on a tray and let them rise for 20 minutes under a kitchen towel.
Heat a pan on high heat and dry-fry one bread at a time.
The breads should puff up when they start baking on the second side. After cooking, it’s good to keep the breads wrapped in a clean kitchen towel so they don’t dry out.