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Whole Wheat Pita
Aug. 19th, 2007 02:27 pmadapted from Dianalynn's recipe.
2c whole wheat flour
2/3 c all purpose flour
1 1/4 c hot water
2 1/2 tsp yeast
2 tbl olive oil
1 tbl sugar
1 1/2 tsp salt
mix 1/4c hot water with yeast and sugar, let stand a few minutes.
Mix flours and salt together; when yeast mixture is foamy on top, add about half the flour mixture. Allow to sit 15-30 minutes until slightly risen and bubbly.
Add the rest of the flour, knead until smooth, satiny and elastic. Use flour to keep it from sticking too much, although this is a wet dough.
Rise until doubled, about an hour, divide into ten even portions and roll into balls. Cover with a tea towel and allow to rise until about doubled, 20 mins or so.
Put baking sheet in oven, and preheat to 450 degrees.
Roll each doughball out very thin, until 6-8 inches across.
Slap the pitas two at a time onto the hot baking sheet, bake for about four minutes, remove.
Allow the oven to heat back up in between batches.
about 160 calories each, and very tasty, but they didn't puff like balloons... they puffed on the edges, and one even puffed almost all the way. Any advice on getting them to puff properly?
2c whole wheat flour
2/3 c all purpose flour
1 1/4 c hot water
2 1/2 tsp yeast
2 tbl olive oil
1 tbl sugar
1 1/2 tsp salt
mix 1/4c hot water with yeast and sugar, let stand a few minutes.
Mix flours and salt together; when yeast mixture is foamy on top, add about half the flour mixture. Allow to sit 15-30 minutes until slightly risen and bubbly.
Add the rest of the flour, knead until smooth, satiny and elastic. Use flour to keep it from sticking too much, although this is a wet dough.
Rise until doubled, about an hour, divide into ten even portions and roll into balls. Cover with a tea towel and allow to rise until about doubled, 20 mins or so.
Put baking sheet in oven, and preheat to 450 degrees.
Roll each doughball out very thin, until 6-8 inches across.
Slap the pitas two at a time onto the hot baking sheet, bake for about four minutes, remove.
Allow the oven to heat back up in between batches.
about 160 calories each, and very tasty, but they didn't puff like balloons... they puffed on the edges, and one even puffed almost all the way. Any advice on getting them to puff properly?
