135. Ramayana’s Pita bread


135. Ramayana’s Pita bread ?

For Pita Bread

•3/4 cup whole wheat flour (gehun ka atta)
•1/2 tsp dry yeast
•1 tsp olive oil
•salt to taste
•whole wheat flour (gehun ka atta) for rolling


For pita bread
•To make pita bread, combine the dry yeast, sugar and 2 tbsp of water in a bowl and mix well. •Cover with a lid and keep aside for 5 minutes or till the dry yeast completely dissolves in the water.
•Combine all the ingredients along with the yeast-water mixture in a deep bowl, mix well and knead into a soft dough using enough water.
•Cover the dough with a wet muslin cloth and allow it to prove for 30 minutes or till the dough doubles in volume.
•Knead the dough to remove the excess air.
•Divide the dough into 3 equal portions and roll out each portion length and thickness using a little whole wheat flour for rolling.
•Heat a non-stick tava (griddle) and cook the pita bread on a medium flame for 1 minute on both the sides or till small blisters are seen.
•Then, cook it on an open flame till it puffs up and brown spots appear on both the sides.
•Cut each pita bread,pita bread into 2 halves horizontally and use as required.

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