INGREDIENTS

INSTRUCTIONS

You will need a large bread bowl, a rolling pin, and unglazed quarry tiles
or several baking sheets, or alternatively a castiron or other heavy
skillet or griddle at least 9 inches in diameter. Sprinkle the yeast over
the warm water in a large bread bowl. Stir to dissolve. Add whole wheat
flour, one cup at a time, then 1 cup white flour. Stir 100 times (one
minute) in the same direction to activate the gluten in the flour. Let this
sponge rest for at least 10 minutes or as long as 2 hours.
Sprinkle salt over the sponge and stir in the olive oil. Mix well. Add
white flour, one cup at a time. When the dough is too stiff to stir, turn
it out onto a lightly floured bread board and knead for 8 to 10 minutes,
until dough is smooth and elastic. Return the dough to a lightly oiled
bread bowl and cover with plastic wrap. Let rise until at least double in
size, approximately 1 1/2 hours. Gently punch down. Dough can be made ahead
to this point and then stored, covered, in the refrigerator for 5 days or
less.
If at this time you want to save the dough in the refrigerator for baking
later, simply wrap it in a plastic bag that is at least three times the
size of the dough, pull the bag together, and secure it just at the opening
of the bag. This will give the dough a chance to expand when it is in the
refrigerator (which it will do). From day to day, simply cut off the amount
of dough you need and keep the rest in the refrigerator, for up to one
week. The dough will smell slightly fermented after a few days, but this
simply improves the taste of the bread. Dough should be brought to room
temperature before baking.
This amount of dough will make approximately 16 pitas if rolled out into
circles approximately 8 to 9 inches in diameter and less than 1/4-inch
thick. You can also of course make smaller breads. Size and shape all
depend on you, but for breads of this dimension the following baking tips
apply: Place unglazed quarry tiles, or a large baking stone or two baking
sheets, on a rack in the bottom third of your oven, leaving a one inch gap
all around to allow air to circulate. Preheat oven to 450 degrees. Divide
dough in half, then set half aside, covered, while you work with the rest.
Divide dough into eight equal pieces and flatten each piece with lightly
floured hands. Roll out each piece to a circle 8 to 9 inches in diameter.
You may wish to roll out all eight before starting to bake. Cover rolled
out breads, but do not stack. Bake 2 at a time (or more if your oven is
larger) directly on quarry tiles or baking sheets. Bake each bread for 3 or
4 minutes, until the bread has gone into a full "balloon" or until it is
starting to turn lightly golden, whichever happens first. If there are
seams or dry bits of dough - or for a variety of other reasons - your bread
may not go into a full "balloon". Don't worry, it will still taste great.
The more you bake pitas the more you will become familiar with all the
little tricks and pitfalls, and your breads will more consistently
"balloon." But even then, if you're like us, it won't always "balloon"
fully and you won't mind because the taste will still be wonderful. When
baked, remove, place on a rack for about five minutes to let cool slightly,
then wrap breads in a large kitchen towel (this will keep the breads soft).
When first half of the dough has been rolled out and baked, repeat for rest
of dough, or store in refrigerator for later use, as described above. You
can also divide the dough into more, smaller pieces if you wish, to give
you smaller breads. Yield
: 16 pitas about 8 inches in diameter, or more smaller breads.
Recipe By     : BAKERS' DOZEN (ALFORD AND DUGUID)SHOW #BD1A28
Posted to EAT-L Digest  5 November 96
Date:    Wed, 6 Nov 1996 20:33:54 -0600
From:    Jackie Bordelon <jbord@PREMIER.NET>
NOTES :  Fresh homemade pita - made with half white, half whole wheat flour
Are easy to make and delicious. They are best when baked on a baking stone
or unglazed quarry tiles; you can also place them on baking sheet.

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