2 cups all purpose flour + extra for dusting
1¾ cup whole wheat flour
1½ tbsp sugar
1½ tsp salt
1½ tbsp olive oil
1 tbsp instant dry yeast
1½ cup warm water

1. Combine all-purpose flour, wheat flour and salt in the bowl of a stand mixer and stir. Add yeast and sugar to the warm water and stir to dissolve completely. Pour this in the mixing bowl along with olive oil. With the dough hook attachment, knead the dough into a soft tacky dough (~8 to 10 minutes) until it clears the sides of the bowl. You might find that the dough is slightly on the stickier/wet side. This is what we want! More hydration means that while cooking, steam will build up, ensuring a big pocket! Refrain from adding any extra flour. Using a silicone spatula, lightly oil the same mixing bowl and also coat the dough with olive oil from all sides to refrain it from drying. Cover with a tea towel and proof for 2 to 3 hours.

2. After the first proof, lightly deflate the gas. Prepare your workstation by sprinkling plenty of flour and your hands by rubbing some olive oil. Start dividing the dough into balls of 35g each. Press in the centre and continue the same for the rest of the dough. Cover any dough that you are not using with a tea towel/cheesecloth to avoid drying out.

3. Take the first ball and roll it thinly and evenly to 4 inches in diameter. Place it on the floured surface and cover. Continue rolling all the balls and cover. Allow to proof for a second time for 45 minutes to 2 hours. They should puff up well. Do not underestimate the power of both the proofs. This is highly essential for a puffed up pita with a pocket.

4. Place a skillet on a stove and ensure that it is very very hot. Gently pick the rolled out dough and flip it onto the hot skillet (the side that was exposed to the air during the proofing period is now touching the skillet). After about 20 seconds flip the pita. Within a minute, the dough should puff up completely. Flip it over again and cook on both sides. Wrap it in a tea towel to keep it soft and warm.

5. Pita tastes best when still warm and with a tonne of goodies on a mezze platter.