• In a small bowl, combine yeast and sugar in ¼ cup of lukewarm water. Mix to combine. Let it sit for 5 minutes. Soon it will look creamy and frothy.

  This proofing procedure shows that yeast is alive and active. If by now your yeast has not become frothy, please discard and start over.
  
• Combine all the dry ingredients ( flours and salt) in a bowl and give a good mix.
  
• Add yeast to the dry ingredients and mix it well.
  
• Slowly add water and oil to the dough and mix until it forms a soft, pliable dough.
  
• Cover the dough with a damp cloth and set it aside for 2 hours. Or you can cut short the time by proofing teh dough in the Instant Pot.
  
• The dough will almost double in size.
  
• Transfer the dough to a dusted surface and knead the dough for 10 minutes.
• Divide dough into 6 equal balls.
  
• Transfer the rolled dough balls to a baking tray. Cover them with a damp cloth and allow them to rest for another 30 minutes for second proofing.
  
• Preheat the oven to 400 degrees F.
• After 30 minutes, roll each dough ball out into thick circles. Place the rolled-out dough on a greased baking sheet.
  
• Bake it in the oven for 7-10 minutes or until brown from the top.
  
• All puffed.
  
• Remove the baked pitas from the oven and allow them to cool completely.
  
• Pita bread pockets are ready.
  

PITA BREAD ON TAWA

• Making pita bread on a tawa is super easy. Just like a roti, roll them out and toast them on the tawa. Soon they will start to puff up. Using a spatula, press the puffed-up part so that the other part also gets puffed up.
  
• Tawa-made pita bread is ready for stuffing.