What a great halftime snack for Super Bowl this was. I haven’t made these for a couple years and forgot how fun they are to see magically puff up. This recipe is adapted from The Freshloaf Baking site at www.thefreshloaf.com .
Equipment: KoMo Grain Mill & Ankarsrum Mixer with Stainless Bowl with roller/scraper
Quantity: 12 Pockets
Preheat Oven to 425 degrees
- 5 cups Whole Wheat Flour (I used fresh ground)
- 2 tsp. Salt
- 1 tbsp. Honey
- 2 tsp. Instant Yeast
- 2 1/4 cup warm Water
- 2 tbsp. Olive Oil
Add water, oil, honey and salt to bowl. Once honey has melted add 2 cups flour and the yeast. Stir till blended in and add another cup of flour. Then slowly add more flour till you have a soft dough that as no longer sticky, remember different flours will require different amounts. Knead at about 4 o’clock till smooth and silky looking about 10 minutes.
Cover bowl and allow to rise till double in bulk. Remove from bowl and dive into 12 balls cover again for about 20 minutes. This short rest will make your pitas easier to roll without shrinking back.
During the last rest preheat oven to 425 degrees and place a large cookie sheet upside down in oven. This will be you baking rack and it is crucial this stays hot in order to get good puff for pitas.
Roll out your pita to about 1/4 inch thick. Thinner and will be to crisp, thicker and they will be heavy on bottom. I use my tortilla press to squeeze instead of rolling and it works great.
Place several rolled pita on parchment paper and quickly open oven door and slide this onto cookie sheet. Shut door and set timer for 3 minutes. After 3 minutes you can peek in oven the should be puffed, I like to bake another 2 -3 minutes toll slightly browned on bottom. Repeat this till all are baked. Enjoy with your favorite filling. I find I usually will have a couple that don’t puff as I like but they make great pizza crusts for another day.
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