Tuesday, August 07, 2007

Whole Wheat Pita

Whole Wheat Pitas

Combine the following in a large bowl, then let rest 10 minutes.
1 tsp. Sugar
1 ( ¼ oz) package Active Dry Yeast
1 ¼ c. Lukewarm Water
After 10 Minutes—Slowly Add
2c. Whole wheat Flour
Then add:
1 Tbsp. Olive Oil
2 Tsp. Salt
1 ¼ -1 ½ c. All purpose (unbleached) white Flour

Once a ball forms, turn dough out onto a floured surface, knead until dough becomes bubble-gum-like. Aka, elastic and won’t tear easily.
Place in lightly oiled bowl. Let rise 1 ½- 2 hours or until doubled in size.

Put an inverted pan in a 500 degree oven.
Punch dough down, and turn onto lightly floured surface. Divide dough into 8 pieces. Shape into balls. Cover and let rest 20 min.

Roll each ball into a 7-inch circle.
Bake directly on hot inverted pan until lightly puffed and with brown edges.
Wrap the pita in a towel to keep warm.


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