In a large bowl, or the bowl of a stand mixer, mix together all the ingredients.
Knead into a smooth dough, and continue kneading by hand, or on low speed in a stand mixer, for about 10 minutes.
Place in a bowl coated with olive oil, turning over once so that the dough is coated with oil.
Keep in a warm place to rise, about 2 hours, until doubled in volume.
Now punch down the dough and divide into 8 pieces. Roll into balls, cover with a kitchen towel, and allow the balls to rest about 20 minutes.
Roll each ball into a dough around 7 inches in diameter. Try to roll evenly so the pita will rise in the oven, making a perfect pocket.
Place a pizza stone or unglazed ceramic tile in the oven, and preheat to 450 degrees.
Spritz the pizza stone with water and, after 30 seconds, place as many pitas as you can on the stone without overlapping.
Leave alone for 3 minutes. The pitas should puff up.
Remove from the oven and transfer to a cooling rack. The pita should now deflate. If, for some reason, it doesn't, put it in a microwave for 30 seconds after it has cooled down it softens the pita and does the trick.
Stuff with falafel and fresh vegetables.
Recipe courtesy: Holy Cow Vegan
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.