Monday, July 20, 2009

Whole Wheat Pita Bread

The Bread Lover's Bread Machine Cookbook

Whole Wheat Pita Bread

This recipe is suitable for a 1 1/2- or 2-pound loaf machine

1 1/4 cups warm water

Pinch of sugar

2 tablespoons olive oil

1 1/2 cups whole wheat pastry flour

1 1/2 cups bread flour

1 1/2 teaspoons salt

1 1/2 teaspoons SAF yeast


Line 2 baking sheets with parchment paper and set aside.
Place all the ingredients in the bread machine pan according to manufacturer’s instructions. Program for the Dough cycle and allow cycle to complete.

The dough ball should be soft, but not sticky.

Turn the dough out onto a work surface dusted with whole wheat pastry flour; divide it in half. Cover one half with plastic wrap to prevent it from forming a skin. Divide the first half into 5 equal portions and form each into a balls. Allow dough balls to rest for 10 minutes, covered, while dividing the second section of dough in the same way.

The resting period will allow the dough to relax, hence making rolling it out much easier.

On a flat, floured work surface, with a rolling pin, roll out each ball into a disk about 5 to 6-inches in diameter, approximately 1/4-inch thick. As each disk is rolled out place on a floured kitchen towel; cover lightly with plastic film and allow to rest for approximately 25 minutes, then transfer to the parchment lined baking sheets. 5 pitas will fit on each half-size sheet pan.

When the pitas are on the baking sheets rising, place a baking stone on the lowest rack of the oven and allow to preheat to 450* (F)

At the end of the 25 minute rising time, bake the pitas. Place one pan at a time, directly on the hot stone. Do not open the oven door for a 4 minutes, to allow the pitas to puff with steam. Watch carefully that the pitas do not overbake or burn. Bake for about 8 to 14 minutes (ovens vary), until fully puffed up, and just lightly browned so they remain pliable.

Remove the puffed hot breads with a spatula and stack between clean kitchen towels to keep soft.
For longer storage, cool completely and store in air-tight containers, refrigerate or freeze if not using immediately.

Adapted from "The Bread Lover’s Bread Machine Cookbook" by Beth Hensperger

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