* Exported from MasterCook *
Bread, Whole Wheat Pita #1
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
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1 teaspoon sugar
1/4 ounce active dry yeast -- (1 pkg)
2 cups whole wheat flour
1 tablespoon olive oil
2 teaspoons salt
1 1/4 cups unbleached all-purpose flour
1. In lg bowl, mix 1 1/4C lukewarm water and sugar. Sprinkle in
yeast and let stand until foamy, 10 min. With wooden spoon,
gradually beat in whole wheat flour. Beat about 2 min. Stir in oil
and salt. Gradually beat in just enough all-purpose flour until the
dough is too stiff to stir.
2. Turn dough out onto lighty floured surfce and knead, adding just
enough flour to prevent sticking, until smooth and elastic, 5-10
min. (You can mix and knead dough in stand-up mixer fitted with
paddle attachment, then dough hook.
3. Place dough in lightly oiled lg bowl and turn to coat. Cover with
plastic wrap and let rise at room temp until doubled in size, 1 1/2-2 hrs.
4. Place baking stone or inverted baking sheet on bottom rack of oven
to heat. Preheat oven to 500F. (Heat baking stone for 25 min before
baking; heat baking sheet for 10 min.
5. Punch dough down Turn out onto lightly floured surface and knead
a few times. Divide dough into 8 pcs. Form each piece into a
ball. Cover with kitchen towel and let rest 20 min.
6. On lightly floured surface, use rolling pin to roll 2 pieces of
dough into 7-7 1/2" circles, slightly less than 1/4" thick. (Keep
remaining dough pieces covered while you are working.) Place dough
on another baking sheet.
7. Working quickly, use wide metal spatula to transfer dough circles
to heated baking stone. Bake pita until puffed and lightly browned
around the edges, 5-6 min.
8. Immediately wrap baked pitas in kitchen towel to keep them warm
and soft. While the first batch of pitas bakes, roll out 2 more
dough circles. Continue baking and rolling pitas until all dough is used.
Source:
"Food Network Magazine, 2012"
S(internet):
"www.foodnetwork.com/recipes/food-network-kitchens/haricots-verts-with-pancetta.html"
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Per Serving (excluding unknown items): 1539 Calories; 20g Fat (11.2%
calories from fat); 52g Protein; 300g Carbohydrate; 35g Dietary
Fiber; 0mg Cholesterol; 4282mg Sodium. Exchanges: 19 1/2
Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 1/2 Other Carbohydrates.