Sunday, February 13, 2011

Whole Grain Pita Bread

These were very easy, well worth the time which was minimal.

In a large mixer bowl combine:
1 1/2 cups whole grain flour (I used whole spelt)
1 1/2 cups white flour (spelt again)
1 tablespoon honey
3 teaspoons yeast
1/2 teaspoon salt
Stir until mixed then add:
1/4 cup warm water
2 tablespoons olive oil
Mix until well combined and knead, in the mixer or by hand for 6-8 minutes. Allow to rest, covered with an oiled piece of plastic wrap, for 1 hour or overnight in the fridge.
Preheat oven to 400F. Use a pizza stone or a sheet pan lined with parchment. Knead dough again for just 1 minute.
 Dust counter with flour.
Cut dough into 12 equal pieces.
 Roll in palms to form a ball then using a rolling pin, roll into a circle, or somewhat circular, about a 1/4 inch thick.
Place on heated stone three at a time or lined pan six at a time.
Bake for 3 minutes on each side for soft pitas or 4-5 minutes for crispy pitas.
 Tickles me every time they puff up.
Allow to cool a few minutes before stuffing them or store in ziploc for a few days.
Stuffing ideas:
hot or cold chicken
sliced turkey
fresh or sauteed mushrooms
ranch dressing (found on this blog ;)
These are my favorites, let me know yours!
If for some reason some don't puff up, it does happen, just use them for little pizzas and heat them in the toaster oven.

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