Whole Wheat Pita
~ Mary ~
This was one of the more fun recipes I’ve done for Foodo! I had made a batch of Shawarma and wasn’t sure how it was going to turn out as the first one I tried was awful! We didn’t have high hopes so John proceeded to snarf down almost all our pita we had purchased special for this go around – so when it turned out decidedly delicious – what was a girl to do!?
I turned to the Joy of Cooking and whipped up a batch of whole wheat pita PRONTO so we could enjoy the rest of that grilled meat! Shawarma post to come soon, very soon.
Whole Wheat Pita
adapted from Joy of Cooking
Makes 8 pita at 3 ounces each.
Combine in mixing bowl:
2 1/2 Cups plus 2 Tbsp Whole Wheat Flour
2 Tbsp Ground Flax
1/4 Cup Wheat Germ
1 1/2 Tbsp Sugar
1 1/2 tsp Salt
4 tsp Dry Yeast
2 Tbsp Melted Butter
1 1/4 Cups room-temp. Water
Mix by hand or on low speed for one minute until ingredients are all blended.
Knead by hand or with a dough hook on low for 10 minutes.
Dough should be smooth, soft and elastic – adding more flour is/as needed.
The dough should be slightly tacky, but not sticky.
Transfer dough to a greased mixing bowl – turning dough over to coat all sides. Cover with saran wrap and let rise at room-temp until doubled in size – takes an hour to an hour and a half.
Punch down dough and divide into 8 pieces – rolling each piece into balls.
Cover and let rise 20 min.
Preheat oven to 450
Use a pizza or baking stone or use an inverted baking sheet as your “hearth”.
On a very lightly floured surface, roll out each ball of dough into 1/8″ thick 8″ round circle.
spray/spritz stone with water wait 30 seconds put on rolled discs wait 3 minutes let them puff up
wait another 30 seconds then remove from oven
apparently if you don’t remove them in 30 seconds after they puff they won’t separate when they’re cool.