How To Make

Khapli Wheat Pita Bread

Recipe For Shawarma

If khapli wheat can yield rotis, pita bread isn’t that much of a stretch, though it requires yeast for rising. Pita bread is a round, yeast-leavened flatbread common in the Mediterranean, the Middle East, and neighbouring areas. Usually made from wheat flour, the khapli wheat version yields a nuttier, more fibre-rich pita while remaining soft enough for wraps and shawarma. While regular pita bread is softer, the nutty notes of khapli wheat pair particularly well with grilled meats, falafel, hummus, and garlic sauces commonly found in shawarma.

The khapli wheat pita bread recipe is not all that different from a regular pita bread recipe, except for the swapped flour and slightly longer kneading. Here are the ingredients you need to make a khapli wheat pita bread:

• 2 cups Aashirvaad Chakki Khapli Atta

• 1 tsp instant yeast

• 1 tsp sugar

• ¾ tsp salt

• 1 tbsp olive oil

• ¾–1 cup warm water (adjust as needed)

Now let’s look at the steps for making khapli wheat pita bread.

In a large bowl, combine the Aashirvaad Chakki Khapli Atta, instant yeast, sugar, and salt. Add the olive oil and gradually pour in the warm water. Mix until a soft dough forms. Knead the dough for 8–10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover, and leave it to rise for 1–2 hours or until doubled in size.

Punch down the dough and divide it into 6–8 equal portions. Roll each portion into a round disc about ¼-inch thick. Cover and let them rest for 15 minutes. Dividing the dough into equal portions ensures each pita cooks evenly and puffs consistently, resulting in uniform pockets and similar-sized breads. The second resting period relaxes the gluten developed during rolling, making the dough easier to work with and helping the pita puff up properly during baking.

Preheat the oven to 230°C with a baking tray or pizza stone inside. Place the rolled dough on the hot surface and bake for 4–6 minutes until the pita puffs up. Alternatively, cook each pita on a hot cast-iron skillet for 2–3 minutes per side. Traditionally, pita was baked in wood-fired, stone, or communal village ovens. A skillet can produce similar results in the absence of an oven. 

Transfer the pita breads to a clean kitchen towel and keep covered to retain softness. Once slightly cooled, slice open the pita pocket or leave it whole for wrapping. Fill with your choice of shawarma ingredients such as grilled chicken, paneer, or falafel, along with lettuce, onions, tomatoes, pickles, and garlic sauce or tahini. Fold or roll the pita tightly and serve immediately while warm for the best texture and flavour.

Pita and shawarma make for a fulfilling meal, but for a lighter fare, you stuff it with roasted vegetables, paneer, and fresh salad. You can also serve pita wedges alongside Middle Eastern dips for a wholesome appetiser or snack. They also go surprisingly well with shakshouka or other curries. For a fusion twist, pair it with Indian fritters and chutney for a street-style pita pocket or a Tex-Mex mix of seasoned beans, shredded cheese, diced onions, and cilantro.

For the best pita bread, ensure your oven or skillet is thoroughly preheated before cooking. Roll each dough ball evenly to encourage uniform puffing and pocket formation. Since khapli wheat flour absorbs more moisture than refined flour, adjust the water quantity as needed to achieve a soft dough. Keep the baked pitas covered with a clean kitchen towel to retain softness. If storing, cool completely before placing them in an airtight container.

Khapli wheat pita bread offers a wholesome take on a beloved flatbread without sacrificing flavour or versatility. Its nutty taste, hearty texture, and fibre-rich profile make it an excellent alternative to conventional pita bread. Whether used for shawarma wraps, stuffed sandwiches, or served with dips, it adapts effortlessly to a range of meals. Once you master the basics, this ancient grain opens the door to more nutritious and flavourful homemade breads.