Whole Wheat Pita
- 1 cup whole wheat flour
- ½ tsp dry yeast
- ¼ cup lukewarm water
- ¼ tsp salt or to taste
Sprinkle the yeast over the lukewarm water and leave in a draught-free place for 10-15 minutes. Once the yeast becomes frothy, mix it into the flour with the salt and knead to a soft dough. A finger pushed in, should go without effort.
Cover with a wet cloth and leave in a draught-free place for 4-5 hours, till the dough rises. Roll dough into flat round or oval rotis. Cook them over a cast iron or non-stick pan on both sides till turn light brown and puffs up. Remove from heat and pile one on top of the other or pressed with a plate or lid.
Cut the rotis into half and put a layer of a spread of your choice (Baba ganoosh or hummus or tahini, etc.). Make the roti halves into pockets and fill each pocket with vegetables of your choice (lettuce, tomatoes, zucchini (grilled or raw), mushrooms, red pepper, broccoli, etc.), tofu (crumbled and optional), and falafel if you have them. In Egypt, they put a mixture of salt, red chili powder and a little tahini sauce and slap the pita bread shut.