Pita Bread

Pita Bread

Post by Tisha 

Brief Description:

The full name I've given this recipe is "Homemade Spelt and Whole-Wheat Pita Bread," while the kids refer to it as "balloon bread."  Whatever you want to call it, this recipe makes delicious pita pockets that can be filled with your favorite ingredients.


Yields: 8 servings (1 pita pocket per serving)


Ingredients:
1 1/2 cups whole-wheat bread flour
1 1/2 cups spelt flour
1 1/2 tsp kosher salt
1/2 tsp sugar (for proofing yeast, if needed)
1 Tbsp sugar (or honey)
1 packet yeast (or 2 1/4 tsp bulk yeast)
1 1/4 to 1 1/2 cups water, roughly room temperature
2 Tbsp olive oil, cold press (or one of the following: vegetable oil, butter, shortening)


Directions:
-Visit the original website this recipe was shared on for the creators full set of directions with pictures that capture nearly every step of the process:


http://www.thefreshloaf.com/recipes/pitabread


Basic instructions:
-Mix all ingredients together into a ball.
-Knead for about 8.5 minutes using a kitchenaid or by hand.
-When done, place dough in oiled bowl and allow to double in size, approx. 90-120 minutes.  Cover with a kitchen towel and set aside during this period of time.
-When it has doubled in size, punch the dough down and divide into 8 equal sized balls.
-Cover with a damp kitchen towel and allow them to rest, approx. 20 minutes.
-After the dough balls rest, lightly flour a flat surface and roll each out to 1/8" to 1/4" thick disks.
-Allow the disks to rest, approx. 20 minutes.  While they rest, preheat oven to 500*F with a baking stone in the oven.  This way the stone will be nice and hot with you place the dough disk on to cook.
-Cook as many pita as you can on the baking stone at one time for 3 minutes.


Tips:
-When using active dry yeast, it is best to proof the yeast first.  If proofing, make sure to subtract the amount of water you use in the proofing step from the rest of the recipe.
-If you are going to use an electric mixer, use the paddle first to create the dough ball.  Then use the dough hook to work the dough for roughly 8-8.5 minutes on the lowest setting.
-When using whole grain flour, increase the time you allow the dough to raise.
-To speed up the raising process, turn on your oven for 30 seconds, put the dough in the oven (while it is resting in a bowl of course), and then turn off the oven.  The oven will be slightly above room temperature, thus speeding up the raise time.
-After the dough raises, punch down the dough.  Next, divide the dough into 8 balls.
-Allow the 8 balls to rest for at least 20 minutes.
-After the rest period, roll out each of the 8 balls into thin round disks, approx. 1/8" to 1/4" thick.
-Allow the round disks to rest another 20 minutes (especially if you are using whole grain flour).
-Preheat oven to the highest temperature (e.g. 500*F) while the round disks rest.  Make sure to have the cooking stone in the oven before you preheat the oven; This way the hot stone will create a crunchy and tasty bottom to your pita bread.
-Place as many of the round disks on the cooking stones as you can (that may only be 1 at a time).
-Close the oven door quickly after placing dough on the stone.
-Cook for 3 minutes.
-Remove, cool, and enjoy.

Per Serving:
Calories-210
Carbs-36g
Fat-5g
Protein-6g
Sugar-3g
Sodium-362mg