Food recipes
Whole Wheat Pita
Whole Wheat Pita Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic sugars, granulated wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table...
Whole Wheat Pita
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
Combine yeast and water in the mixing bowl of a stand mixer and let stand until bubbly.
Add sugar, 1 cup whole wheat flour, 1 cup all-purpose flour and the salt.
Mix well.
Continue to add all-purpose flour until the dough pulls away from the sides of the mixer bowl.
Turn the dough out onto a floured work surface nd knead until smooth and springy (If you pinch the dough, it should spring back to it's original shape).
Shape the dough into a ball and cover loosely with a towel.
Let rest for 30 minutes.
Place a baking sheet or baking stone in the bottom third of the oven and heat to 500F.
Divide the dough into eight equal pieces.
On a well-floured surface, roll the dough out until it is approximately 1/2 inch thick.
Repeat for all eight pieces.
Cover the rounds with a damp towel and let rest for 15 minutes.
Place rounds on baking sheet or stone.
Bake until golden brown and puffed, about 6-8 minutes.
Cool on a wire rack.
To keep pitas from getting too crusty, cover them with a damp towel as they cool.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
Combine yeast and water in the mixing bowl of a stand mixer and let stand until bubbly.
Add sugar, 1 cup whole wheat flour, 1 cup all-purpose flour and the salt.
Mix well.
Continue to add all-purpose flour until the dough pulls away from the sides of the mixer bowl.
Turn the dough out onto a floured work surface nd knead until smooth and springy (If you pinch the dough, it should spring back to it's original shape).
Shape the dough into a ball and cover loosely with a towel.
Let rest for 30 minutes.
Place a baking sheet or baking stone in the bottom third of the oven and heat to 500F.
Divide the dough into eight equal pieces.
On a well-floured surface, roll the dough out until it is approximately 1/2 inch thick.
Repeat for all eight pieces.
Cover the rounds with a damp towel and let rest for 15 minutes.
Place rounds on baking sheet or stone.
Bake until golden brown and puffed, about 6-8 minutes.
Cool on a wire rack.
To keep pitas from getting too crusty, cover them with a damp towel as they cool.