| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Lukewarm water (105 to 115 deg) |
| 1 |
pk |
Active dry yeast |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Cooking oil |
| 2 3/4 |
c |
All purpose flour; about |
| 1 |
c |
Whole wheat flour substituted for 1 cup flour |
INSTRUCTIONS
WHOLE WHEAT PITA BREAD
From: Tats Torres <pain@EMILE.COM.PH>
Date: Tue, 23 Jul 1996 17:38:29 EST
a large bowl mix well water, yeast and sugar; let stand 5 mins or until
bubbly. Stir in salt and oil. Gradually stir in 2 cups flour or enough to
make a stiff dough. Form the dough and lightly floured the surface. Knead
about 10 mins or until smooth & elastic. Place in lightly greased bowl.
Turn to grease the top. Cover and let rise for one hour or until double in
bulk. Turn out lightly floured surface. Cut in 8 equal pieces. Roll each in
ball. Then flatten with fingers to 4" round. Let rest for 5-10 mins. Roll
each to 6" round and about 1/4 " thick Place on heavily floured paper. or
board . Cover with wax paper & a light towel. Let rise in a warm place for
30 mins. or until dough look smooth and slightly raised. meanwhile place
clean, unglazed 6" red clay tile or a large heavy baking sheet in the
middle of the lowest oven rack. leaving at least 3" between tin or sheet &
oven walls. Preheat oven up to 500 degrees, After 20 mins. pre-heating,
carefully transfer risen rounds, floured side down (be sure not to tear)
with a thin wooden paddle (Similar to pizza paddle, you can also use or a
very wide spatula or even a cardboard as substitute to this) one at a time
to the hot tile or tin. (Be sure that the round is completely supported
otherwise a tear in the dough may result, do not let hang of the sides).
Bake for 4 to 5 mins or until loaves balloon up and are very lightly
browned. Remove from oven, place on wax paper. Cover with wax paper or a
towel (loaves will soften from their oven steam as they cool. Cool then
press down to flatten. Store in plastic bags. To serve, slit at the edge &
open to make pocket or cut crosswise in half and pull open to make two
pockets. The red clay tiles produces a puffier bread with larger pockets.
makes 8 per pita 167 calories, 34 grams carbohydrates, 1 gram fat and 0 mg
of cholesterol
Whole wheat Pita Bread: Subst1 cup whole wheat flour for 1 cup flour.
Proceed as above recipie.
EAT-L Digest 22 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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