In a small mixing bowl take lukewarm water and add sugar to it. Mix well.
Add the instant dried yeast and mix well. Cover and keep aside for 10 minutes in a warm place. I kept mine in the microwave.
In the meantime, take whole wheat flour, salt and oil in a big flat mixing plate. Mix well.
Now after 10 minutes the yeast has risen well. It is bubbly.
Mix the flour mixture and make a well in the center. Pour the bubbly yeast mixture in the well.
Mix well with hand or spoon the mixture.
Start kneading into dough with the help of your hand. Add little luke warm water if the dough feels too dry.
Knead well with stretch and pull technique for 8-10 minutes.
The gluten will start developing and make the dough sticky as you keep on kneading. Add little water if needed.
Add 2 tbsp flour extra if the dough becomes more sticky and knead.
After 8-9 minutes the dough will come together.
Put oil on it and knead smoother.
The dough is smooth and had come together.
Put the dough in the bowl greased with oil and cover and put aside for minimum of one hour to rise in a warm place.
The dough has risen well and is double in size. Punch down the dough to release the air bubbles. Knead well.
Divide the dough into six equal portions.
Take one portion of dough and smoothen it with palms. Tuck the dough from the edges to inside and smoothen it. Flatten .
Dust with flour.
With the help of a rolling pin roll into a 12 cm circle or shape oval with the thickness of 4 mm.
Gently lift the rolled bread and put on a heated flat pan on medium heat. Bubbles will start to rise.
Flip the bread with spatula and let it cook for couple of minutes.
Flip again and press gently with spatula the top face of bread. It will puff up .
Flip again and cook on another side for couple of minutes so it is cooked well from inside.
Remove the bread in a plate and let it cool and cut it into half. Similarly make remaining bread.
This is how the pocket look. Cover with a cloth and keep aside.