Wednesday, February 25, 2009

All Whole Wheat Pita Bread

OK, this wouldn't qualify as quick and easy, but I had to post it because they are so healthy and it turned out so yummy, especially with Ryan's Falafels. I'm always leary about serving whole wheat to Seth, but he took one bite and asked me if these were store bought. They taste hearty and authentic and make a great snack just to eat plain. Best of all--no white flour!

1 pkg yeast (or 2 1/4 t)
1 C warm water
1/2 t honey
2 T olive oil
1/2 T salt
1/4 t garlic powder
1/4 t onion powder
2 C whole wheat flour
1/4 C vital wheat gluten
oil for kneading

Pour yeast, water and honey in mixing bowl and proof for at least 1/2 hour, up to 2 1/2 hrs. Add the rest of the ingredients and knead for 6-8 minutes. (Add flour to make the dough if necessary, but do not add too much flour, or it will be dry. Dough should be smooth and elastic.) Cover and let rise for 1 hr.

Beat down and rest for 10 minutes. Turn onto oiled surface (oil your hands as well) and knead for a minute, then stretch into a 12 inch rope. With a sharp knife divide into 6 pieces and role each into a smooth ball. With a rolling pin, roll each ball into 6-7" circle. Make them as smooth as possible to allow for puffing. Set onto an oiled surface, cover and let rise 30 min.

Preheat oven and pizza stone to 500F.

Place pitas directly on the stone and cook, 1-3 at a time for 3-4 minutes each, until tops begin to brown. Remove from oven and cover immediately to keep moist.

Mine did not puff like my white ones do, but I just cut them in half and used a knife to make the pocket. It worked perfectly. It's worth the effort, I promise!

No comments: