Sunday, December 30, 2012
Whole Wheat Pita Bread
1 tablespoon yeast
1 ¼ cup warm water
1 tsp sugar
1 teaspoon salt
1 1/2 cups flour whole wheat flour
2 -2 1/2 cups flour
Dissolve yeast in water with the sugar for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.
Turn dough onto a lightly floured surface and divide into eight pieces Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness. This helps the pitas puff.
Let rest on the floured surface 30-40 minutes until slightly puffed.
Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden.
Cut in half for sandwiches or cut into wedges and serve with your favorite hummus.
Try out this or this.
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