Date: Thu, 24 Feb 94 18:21:16 PST
From: Michelle Dick (artemis)
Subject: More on Pita Bread
From New Laurel's Kitchen. Get book for complete instructions.
Pita Bread
2 teaspoons active dry yeast
1/2 cup warm water
6 cups whole wheat bread flour
2 1/2 teaspoons salt
2 1/4 cups lukewarm water
Sprinkle yeast into 1/2 cup warm water. Set aside. Mix salt into
flour. Then stir 2 1/4 cups water into the flour. Add yeast mixture.
Adjust water:flour ratio as necessary (see LK for more detail). Knead
and rise twice. During second rise, preheat oven to 450 degrees F
(actually I think I used 500). Form 2 dozen balls and make them
smooth (keep the balls in order, you want the first ones you form to
be the first ones in the oven). Roll 4 of the balls into flat rounds
about 6 inches in diameter. Place on cookie sheet or jelly roll pan
and put into oven. They will cook in 1-3 minutes -- you have to take
them out pronto. While they are cooking you have just enough time to
roll out 4 more. Get in a rhythm of putting dough in oven, rolling
out dough, taking finished pitas out of oven until they are all
cooked. The pitas will pop up into big round hollow balls. If you
let them cool and squish them flat they will take on the familiar pita
shape.
This simple ww dough can be tempermental -- I highly recommend getting
either of the Laurel's Kitchen books (regular or bread book) for
detailed instructions and tips that will help make your bread and pita
making a roaring success.
kwvegan vegan