The pita bread from Goa. Light and quite healthy owing to the wheat flour and bran. Complements chicken cafreal or pork vindaloo

POI

Components

2 cups improved flour (maida) + for dusting
1 cup whole wheat flour (gehun ka atta).
3/4 tsp sugar.
1 tsp salt.
1 1/4 tsps immediate dry yeast.
1 tbsp oil + for greasing + for brushing.
Wheat bran for cleaning.

Technique.

1. Sift the refined flour and whole wheat flour in a large bowl. Add sugar, salt, instant dry yeast, and oil and blend well. Add 1 1/4 cups warm water and knead into a soft dough. Dust the worktop with some refined flour and continue to knead for 5-6 minutes.
2. Brush some oil in another big bowl and location the dough in it. Cover and reserve to show for 1 hour.
3. Knockback the dough and divide them into portions of 70 grams each and shape them into a ball.
4. Kindly dust the worktop with some wheat bran, position the dough ball on it an dust with wheat bran and roll it into a disc.
5. Grease a baking tray and line with a parchment paper. Brush some oil, and position the disc at equidistant. Set aside to prove for 30 minutes.
6. On the other hand, pre-heat the oven at 220ºC.
7. Place the tray in the preheated oven and bake for 10-12 minutes. Bring them out of the oven and set up on a serving bowl. Serve.

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