* Exported from MasterCook *
Bread, Fresh Pita
Recipe By :Julia Child
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Fatfree
Posted
Amount Measure Ingredient -- Preparation Method
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1 teaspoon active dry yeast
2 1/2 cups tepid water -- (80 to 90F)
2 1/2 cups whole wheat flour
1 tablespoon salt
1 tablespoon olive oil
2 1/2 cups unbleached all-purpose flour -- (to 3 1/2C)
Stir the yeast and water together in a large bowl. Using a wooden
spoon and stirring in one direction, stir in the whole wheat flour
about a cup at a time; then stir 100 times or until the mixture look
smooth and silky. This is the sponge and it needs to rest, covered
with plastic wrap, for at least 30 minutes, although it is best if it
can rest for as long as 8 hours in a cool place, a rest that will
give fuller flavor. Sprinkle the slat over the sponge and then stir
in the olive oil, mixing well, again stirring in the same direction.
Add the flour about a cup at a time, mixing until the dough is too
stiff to stir with a spoon. Turn the dough out onto a lightly floured
work surface and knead it mixing until it is smooth and elastic, 8 to
10 minutes. The dough will be moderately firm and have a slight
sheen. Clean the mixing bowl, dry it, and coat it lightly with oil.
Transfer the dough to the bowl, turn the dough around to oil its
surface, and cover tightly with plastic wrap. Let the dough rise at
room temperature for 2 to 3 hours, or until it doubles in bulk. Turn
the dough onto the work surface. Divide it in half and keep one half
under plastic or cloth while you work with the other. Cut the dough
into 8 equal pieces and, with lightly floured cupped hands, form the
pieces into tight balls; keep the balls under plastic as you work on the other.
On a well-floured surface, flatten the balls of dough with you
fingertips and then, using a rolling pin, roll each piece of dough
into a circle 8 to 9" in diameter and less than 1/4" thick. Cover but
do stack the rolled out breads. Preheat the griddle or cast-iron
skillet over medium-high heat and lightly oil the griddle. Bake 1
rolled-out circle at a time on the griddle, putting the pita top side
down on the griddle and cooking for 15 to 20 seconds before turning
the bread over gently. Cook for another minute or until big bubbles
appear. Turn the bread again and cook until it balloons fully.
Pressing a towel on those areas where bubbles have formed will push
air into the flat areas. The breads should bake for no more than 3
minutes. Oil the griddle after every 4 to 5 breads. Pita is best the
day it is made, but it can be wrapped airtight and frozen for 1 month
Source:
"Emeril Live: Greek Specialties"
S(Internet address):
https://www.cookingchanneltv.com/recipes/fresh-pita-bread-1949861
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Per Serving (excluding unknown items): 143 Calories; 1g Fat (8.6%
calories from fat); 5g Protein; 29g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 402mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat.
NOTES : 2019 - 0402