Whole Wheat Pita

[ragdoll13]

adapted 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?

Comments

[dianalynn.livejournal.com]

YAY!!!!! I'm really happy you tried it! I have problems with them making pockets from time to time too, though I've never heard of them just puffing on the edges. bravo! :) that's awesome though. uhm, things I do when my first batches don't work: add more water, and up the temp! I guess a big reason they puff up is the steam, and again, the temperature. I'd up it to 475 next time. I've been cooking mine at what the oven says is 500, and who knows what it really is.

I'm pretty proud of you. in case you're interested, I'm in a community now called slimmingfriends where i keep track of my health progress. it's just about being heatlhy more than anything, and getting support in reaching and keeping goals.

another thing, the dough might have been too thick. I'll take a picture next time I make them of how very thin they are. how did they taste, though? :D

[ragdoll13.livejournal.com]

They taste great! They're still perfect for gyros or personal pizzas.

The reason I turned the temperature down is because the first one came out overdone... Maybe hotter, but shorter baking time?

They're pretty thin... I rolled them out probably close to an eighth of an inch or thinner. I'm thinking thicker, wetter, and hotter next time.

[dianalynn.livejournal.com]

i usually turn on the timer on my phone and pull them out after 2-4 minutes. my oven, with white flour, 4 minutes. but sometimes shorter.