| 311 | 312 | 313 | 314 | 315 |
| 1 | 176 | 352 | 527 | 703 |
|
Fresh Pita Bread
1
2
2
1
1
2
Teaspoon Dry active yeast
1/2 Cup Tepid water; (80 to 90 degrees)
1/2 Cup Whole wheat flour
Tablespoon Salt
Tablespoon Olive oil
1/2 Cup Unbleached all−purpose flour; − (to 3 1/2 cups)
Stir the yeast and water together in a large bowl. Using a wooden spoon and
stirring in one direction, stir in the whole wheat flour about a cup at a
time; then stir 100 times or until the mixture look smooth and silky. This
is the sponge and it needs to rest, covered with plastic wrap, for at least
3
0 minutes, although it is best if it can rest for as long as 8 hours in a
cool place, a rest that will give fuller flavor. Sprinkle the salt over the
sponge and then stir in the olive oil, mixing well, again stirring in the
same direction. Add the flour about a cup at a time, mixing until the dough
is too stiff to stir with a spoon. Turn the dough out onto a lightly floured
work surface and knead it mixing until it is smooth and elastic, 8 to 10
minutes. The dough will be moderately−firm and have a slight sheen. Clean
the mixing bowl, dry it, and coat it lightly with oil. Transfer the dough to
the bowl, turn the dough around to oil its surface, and cover tightly with
plastic wrap. Let the dough rise at room temperature for 2 to 3 hours, or
until it doubles in bulk. Turn the dough onto the work surface. Divide it in
half and keep one half under plastic or cloth while you work with the other.
Cut the dough into 8 equal pieces and, with lightly−floured cupped hands,
form the pieces into tight balls; keep the balls under plastic as you work
on the other. On a well−floured surface, flatten the balls of dough with
your fingertips and then, using a rolling pin, roll each piece of dough into
a circle 8 to 9 inches in diameter and less than 1/4−inch thick. Cover but
do stack the rolled out breads. Preheat the griddle or cast−iron skillet
over medium−high heat and lightly oil the griddle. Bake 1 rolled−out circle
at a time on the griddle, putting the pita top−side down on the griddle and
cooking for 15 to 20 seconds before turning the bread over gently. Cook for
another minute or until big bubbles appear. Turn the bread again and cook
until it balloons fully. Pressing a towel on those areas where bubbles have
formed will push air into the flat areas. The breads should bake for no more
than 3 minutes. Oil the griddle after every 4 to 5 breads. Pita is best the
day it is made, but it can be wrapped airtight and frozen for 1 month. This
recipe yields 16 pitas.
Fresh Pita Bread
285
Page
Quick Jump
|