Food recipes
Whole-Wheat Pita Bread
Whole-Wheat Pita Bread Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic salt, table wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched Directions:...
Whole-Wheat Pita Bread
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
In the work bowl of a stand mixer fitted with a dough hook, sprinkle yeast over water (at about 100F).
Let stand 5 minutes, until foamy.
(If it doesn't foam, get fresh yeast and start over.
).
In a bowl, mix the two flours and whisk until well combined.
Add the salt and half the flour mixture to mixer bowl.
Run machine at 3 or 4 until flour is incorporated.
Continue to add flour a little at a time until it forms a rough, shaggy dough.
Increase speed to 6 and knead 8 minutes, until smooth and elastic.
Check every few minutes; if it seems sticky, add a little more flour.
Turn out onto a floured surface and perform 3-5 hand-kneading turns, then divide into 8 balls (to make medium-sized pitas).
Roll each ball out into a 1/4" thick disk.
They will puff up better if they are an even thickness from edge to edge.
Cover with a tea towel and allow to rise 30-45 minutes until slightly puffed.
Meanwhile, preheat oven to 425F.
Using a large spatula, flip dough rounds onto a baking sheet - the surface that was facing up in the air should be down on the metal.
Bake 10-15 minutes until light golden-brown.
(They should puff within the first 5 minutes, rising to about 4" in thickness.
).
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
In the work bowl of a stand mixer fitted with a dough hook, sprinkle yeast over water (at about 100F).
Let stand 5 minutes, until foamy.
(If it doesn't foam, get fresh yeast and start over.
).
In a bowl, mix the two flours and whisk until well combined.
Add the salt and half the flour mixture to mixer bowl.
Run machine at 3 or 4 until flour is incorporated.
Continue to add flour a little at a time until it forms a rough, shaggy dough.
Increase speed to 6 and knead 8 minutes, until smooth and elastic.
Check every few minutes; if it seems sticky, add a little more flour.
Turn out onto a floured surface and perform 3-5 hand-kneading turns, then divide into 8 balls (to make medium-sized pitas).
Roll each ball out into a 1/4" thick disk.
They will puff up better if they are an even thickness from edge to edge.
Cover with a tea towel and allow to rise 30-45 minutes until slightly puffed.
Meanwhile, preheat oven to 425F.
Using a large spatula, flip dough rounds onto a baking sheet - the surface that was facing up in the air should be down on the metal.
Bake 10-15 minutes until light golden-brown.
(They should puff within the first 5 minutes, rising to about 4" in thickness.
).