![]() Oil: Olive Oil adds flavour, keeps the dough soft and prevent it from drying out.Flour: This pita bread recipe uses 100% whole wheat flour.This way you can have freshly baked pita bread whenever you want! The dough can be made ahead and refrigerated for up to three days.Delivers perfectly fluffy results with beautiful pita pockets each and every time.Can be made in an oven as well as on the stovetop.Whole Wheat flour adds a nutty, rustic flavour to the bread.Made with 100% whole wheat flour, whole wheat pita is a lot healthier than its maida counterparts.But once I tried it, I was pleasantly surprised with the incredibly fluffy, soft and delicious results.Įvery time I make these, I plan a delicious Middle Eastern spread for the family with shawarma, labneh, hummus, falafel and my chickpea salad. Honestly speaking, I was a little sceptical about using wholewheat flour. But store-bought pita breads are usually made from maida, and I wanted to try to create a healthier version of this delicious Middle Eastern flatbread. Hummus and pita bread is a match made in heaven. ![]() ![]() This recipe is super easy and perfect for beginners too! Serve with some homemade hummus, falafel and salad for a delicious and heart-warming meal. Super fluffy and a whole lot healthier, this whole wheat pita bread is a game changer. Jump to Recipe Jump to Video Print Recipe
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