Add yeast to the luke warm water and mix well until dissolved.

In a moxing bowl, add flour and salt. Mix

Add yeast water to the flour and knead into a smooth dough (knead for 6-8 minutes).

Transfer to a big bowl, cover and allow to double in size (25-30 minutes in summer).

Once the dough has doubled, take it out and deflate it using hands.

Divide the dough into 8 balls and roll each ball into a disc. Thickness should be double than that of our traditional roti.

Cook the pita bread one by one on dry tawa on medium flame.

Keep flipping until the pita puffs up. (detailed process can be viewed in my video).

NOTE: NO OIL SHOULD BE USED IN THIS RECIPE OTHERWISE PITA WILL NOT PUFF UP.

Puffed up pita pocket is ready. Enjoy!