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

POI

Ingredients

2 cups refined flour (maida) + for dusting
1 cup whole wheat flour (gehun ka atta)
¾ tsp sugar
1 tsp salt
1¼ tsps instant dry yeast
1 tbsp oil + for greasing + for brushing
Wheat bran for dusting

Method

1. Sift the refined flour and whole wheat flour in a large bowl. Add sugar, salt, instant dry yeast, and oil and mix well. Add 1¼ 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 large bowl and place the dough in it. Cover and set aside to prove for 1 hour.
3. Knockback the dough and divide them into portions of 70 grams each and shape them into a ball.
4. Generously dust the worktop with some wheat bran, place 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 place the disc at equidistant. Set aside to prove for 30 minutes.
6. Meanwhile, preheat 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 arrange on a serving bowl. Serve.

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