Pitas

Karry Hosford
A pizza stone yields puffier bread. If you don't have one, use the back of a heavy jelly roll pan to bake these. After it has risen, you can keep the dough refrigerated for three days.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 233
Caloriesfromfat 6 %
Fat 1.5 g
Satfat 0.2 g
Monofat 0.4 g
Polyfat 0.5 g
Protein 8.3 g
Carbohydrate 47.3 g
Fiber 4.1 g
Cholesterol 0.0 mg
Iron 2.8 mg
Sodium 578 mg
Calcium 15 mg

Ingredients

1/2 teaspoon dry yeast
1 1/4 cups warm water (100° to 110°)
1 1/4 cups whole wheat flour, divided
1 1/2 teaspoons fine sea salt
1/2 teaspoon olive oil
1 3/4 cups bread flour
Cooking spray

Preparation

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon whole wheat flour into dry measuring cups; level with a knife. Add 1 cup whole wheat flour to yeast mixture, stirring with a whisk. Cover and let rise in a warm place (85°), free from drafts, 2 hours (batter will be bubbly).

Stir in salt and oil. Lightly spoon bread flour into dry measuring cups; level with a knife. Add bread flour, stirring with a spoon. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining whole wheat flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Coat the inside of a large zip-top plastic bag with cooking spray; add dough. Seal and refrigerate 12 hours or overnight.

Place pizza stone on the bottom rack in oven. Preheat oven to 500°.

Turn dough out onto lightly floured surface; shape into 12-inch log. Divide dough into 6 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each portion into a ball. Cover; let rest 1 hour.

Roll each ball into a 6-inch circle. Place 3 circles on pizza stone. Bake at 500° for 5 minutes. Transfer pitas to top rack; bake an additional 2 minutes. Cool on a wire rack. Repeat with remaining dough.

Note:

Peter Berely,

May 2002