Easy Steps To Turn Leftover

Khapli Atta

Pita Bread Into Crunchy Homemade Chips

Pita bread is a soft, leavened flatbread famous in Mediterranean and Middle Eastern cuisines. Its classic recipe uses whole wheat flour, which is replaced with premium Aashirvaad Chakki Khapli Atta in this recipe. This khapli atta is highly nutritious and maintains the bread's vital pocket-like characteristics while baking, providing a nutty and earthy flavour in each bite. When these breads are left over, do not throw them away; simply plan to make homemade pita chips that are free from preservatives and use quality ingredients. Scroll to start the transformation journey.

For the Pita Bread

• Instant yeast (or dry active yeast) - 1 tsp

• Raw sugar or white sugar - 1 pinch

• Water - 1 1/2 cups

• Aashirvaad Chakki Khapli Atta - 3 cups

• Extra virgin olive oil - 2 tbsp

• Salt - 1 tsp

For the Pita Chips:

• Extra virgin olive oil - 1/2 cup

• Dried basil - 1 1/2 tsp

• Dried oregano - 1/2 tsp

• Garlic powder - 1/2 tsp

• Fine sea salt - to taste

Start by taking the instant yeast and sugar in a stand mixer bowl or in any bowl in which you will knead the dough. Now pour in water and mix very well with a spoon. Then add khapli wheat flour, some virgin olive oil, and salt to taste. Mix everything with a wooden spoon. Then, using the hook attachment of the stand mixer, begin to knead. After some time, you will find the dough sticky, but continue to knead, and you will see the extra water being absorbed by the flour. Knead to a smooth, supple, and soft dough. Then rub some water or olive oil all over the dough, cover it with a kitchen towel, and let it rest.

Deflate the dough gently and knead lightly. Make it into a log shape and cut equal portions from the dough. Keep these covered again for 10 minutes. Keep the dough balls covered all the time so that they don't dry out. You can even pinch portions from the dough and roll them into balls. Meanwhile, place a baking tray in the oven. Then preheat the oven to 230 degrees Celsius for 20 minutes. Take each dough portion and shape it into a ball. Keep it on the work surface and sprinkle some flour on it as well as on the dough ball. Now roll it evenly into a 5- or 6-inch round shape. Keep the bread a little thick while rolling.

Carefully remove the tray with oven mitts. Sprinkle some flour and place the rolled disc on it. Then place the tray back in the oven. Bake at 230 degrees Celsius for 7 to 10 minutes. If using a convection oven, preheat and bake at 200 or 210 degrees Celsius. The pita bread will nicely puff up in the oven. Once they are puffed up and have a pale golden colour, remove the tray. Then, with a spatula, remove the pita bread and place it on a wire rack to let it cool down.

Preheat the oven again to 400 degrees Fahrenheit. Then, in a measuring cup, combine extra virgin olive oil and seasonings, and stir to combine. Then cut the pita bread into triangles. Use a pizza cutter to slice it into different wedges or triangles. Combine these sliced pita bread wedges in a large mixing bowl. Drizzle with the olive oil and seasoning mixture and toss with your hands until evenly coated. Then prepare a large sheet pan for baking the chips.

Arrange the pita triangles on the prepared sheet pan. Bake for 5 to 10 minutes, checking occasionally to turn over the pita triangles that have gained colour, until you have pita chips that are crispy and golden brown to your liking. Remove them from the oven and serve these crispy chips as a great snack with dips such as hummus, veggie dip, and tzatziki sauce. These pita chips are better than the fried ones.

Once the pita chips are fully cooled, store them in an airtight container or zip-top bag at room temperature for up to a week. They will keep better and stay crunchier in a dry environment. Homemade pita chips not only taste better than store-bought ones, but it is also such a smart way to use up leftover pita bread. But the best thing is that they are so addictive that they do not require storing, and they never last too long in your house.