A soft, slightly leavened flatbread of middle eastern origin. When pita breads are baked at very high temperatures they rise dramatically and form pockets like our Indian well rolled chapatis. Served with falafel and hummus with salads of different kinds.
Dissolve the yeast in warm water along with salt and sugar. Let it sit for 5 minutes to active.
Now in a large bowl, take the flours and add olive oil. Mix well with your hands and rub nicely so the flour and oil are mixed together.
Add all the ingredients along with the yeast mixture and knead into soft dough.
Cover it with a wet muslin cloth and lid in a warm place to ferment for an hour. After an hour take the dough out knead it softly again once so that the air is punched out and again put in to ferment for another half an hour.
After half an hour make equal sized balls of the dough and roll into small little thicker rotis.Cut them with a round cutter (could use a steel lid too) to make the right shape. This is important for the right rise in the pita bread.
Make all the breads and cover again with a muslin cloth for 15 minutes.Now, preheat the oven at 250 degree Celsius.
After 15 minutes the pita breads would have been risen again a bit.
Now, bake these for about 7-10 minutes in the oven at 250 degrees or till they are done.