Stovetop Pita Pockets

And if I told you this is as easy as making your regular rotis perhaps you won't really believe me, but it is exactly that. I have made mine with whole-wheat flour too, but if you want you can try this with all-purpose flour instead or even a mix of both and the result will be equally good. 

Yield: 4-5 

Ingredients:

1 cup flour, I used whole-wheat

1/2 cup lukewarm water, a little more or less depending on your flour

1.5 tsp olive oil

1/2 tsp active yeast

1/2 tsp sugar

1/4 TSP salt

Method:

Dissolve the sugar in the water and activate the yeast. Water should be about 45-50 degree celsius.  Activated yeast should look foamy. If it's not foamy, throw out the same and restart the activation again.

Now mix the oil and salt with the flour, add the water and mix it to a nice dough. Add or reduce the amount of water depending on humidity. Mix the dough till smooth, usually takes 5-6 minutes. 

Let it rest for about 90 minutes so that it rises and almost doubles in size. 

Then make it into 4-5 balls, and roll it out using a rolling pin. Let it rest for about 5 mins.

Bring out a flat pan and let it heat a little. Reduce to medium heat and cook both sides. It will start puffing a little. Take the pita out from the pan and throw it into direct fire, (like you would do a phulka). Turn both sides. It will rise in just a few seconds, careful not to burn the pita or yourself during this process.

Voila.