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Rotimatic Pita Bread

Rotimatic Pita Bread - A soft and puffy homemade Pita bread made in Rotimatic.
Prep Time3 hrs
Cook Time6 mins
Resting Time2 hrs 30 mins
Total Time3 hrs 6 mins
Course: Entree
Cuisine: Mediterranean
Keyword: pita bread, rotimatic pita bread
Servings: 5
Calories: 269kcal
Author: Srividhya G

Ingredients

Flour Mix:

  • 1.5 cups Wheat Flour
  • 1.25 cups All-Purpose Flour
  • 1 tsp Salt
  • 2 tsps Active Dry Yeast
  • 1 tsp Sugar
  • Water as required to fill the water container
  • Oil - as needed to fill the oil container

Rotimatic Settings:

  • Recipe: Pizza
  • Flour: Aashirvaad Select
  • Thickness: 5
  • Roast: 1
  • Oil: 2

Instructions

  • In a bowl, add all the ingredients.
  • Mix it thoroughly.
  • Transfer it to the flour container of rotimatic.
  • Now start the rotimatic and select the pizza option and the flour. I used Aashirvaad Select.
  • Select your thickness (5), roast level(1), and oil(1). You can see the setting level above.
  • Select the count and let the rotimatic do its magic.
  • Take the pressed bread and keep it on the tray or glassware and wrap it with the cling film.
  • Let it sit for 2.5 hours.
  • While it is about 2 hours, you can pre-heat the oven with the pizza stone inside to 450 deg F. If you don't have a pizza stone, then place the baking tray upside down and pre-heat it. Keeping the tray upside down helps to slide the bread quickly.
  • Remove the cling film and carefully place the rolled bread on the pizza stone.
  • Bake at 450 deg F for four minutes and flip it once and bake again for one minute.
  • Now carefully remove them from the oven and allow it to cool a bit.
  • You can serve this with hummus or cut them into halves and fill it with salad. I will post what I did with my pita pockets.

Notes

  • As we are handling hot oven here, please be careful while placing the bread and removing it from the oven.
  • You can add the salt to the water container as well instead of mixing it with the flour. This measure works perfectly fine, but with different flours, it might not be the case.
  • Adjust the yeast amount or the resting time accordingly.
  • Flipping and baking are not necessary; you can bake it for 4 minutes or until the bread puffs up. It should not take more than 6 to 7 minutes.

Nutrition

Calories: 269kcal | Carbohydrates: 55g | Protein: 9g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 468mg | Potassium: 119mg | Fiber: 3g | Sugar: 1g | Calcium: 10mg | Iron: 3.3mg