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In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in
the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a
lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each
piece into a ball. Let rest for a few minutes.
Preheat your grill to 350 (medium) heat until hot. On a lightly floured surface, use a floured rolling pin to roll
out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapatti on it. Cook
until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with
Is it worth making pita at home? Absolutely. Store-bought pita (like store-bought sandwich bread) is often
several days old. Warm, fragrant home-baked pita is obviously superior, and there’s a bit of a thrill when the
breads puff up in the oven. And once you get the hang of it, it’s not difficult. For the best flavor, try to get
freshly milled whole-wheat flour. Even though only a little is called for in the recipe, it makes a difference.
• 2 teaspoons active dry yeast
• 35 grams whole-wheat flour (¼ cup), preferably freshly milled
• 310 grams unbleached all-purposed flour (2½ cups)
• 2 tablespoons olive oil
Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add
the whole-wheat flour and ¼ cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place,
uncovered, until mixture is frothy and bubbling, about 15 minutes.
Add salt, olive oil and nearly all remaining all-purpose flour (reserve ½ cup). With a wooden spoon or a pair
of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for
1 minute, incorporating any stray bits of dry dough.
Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then
knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist.
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