Pita Bread
My friend, Carol Fife, who taught me to make the Whole Wheat Sandwich Bread also gave me this recipe for Pita bread. These don't rise much so they are quicker to make than regular bread and you can use them for all kinds of things. I like to use these for Gyros.
Recipe:
6 C hard wheat flour
6 Tbs raw wheat germ
3 Tbs instant yeast
6 C warm water
1/3 C sugar
2 Tbs oil
7 tsp salt
6 C AP flour
Mix together wheat flour, wheat germ, yeast and water. It should be a bit thicker than a cake mix. Cover and let rest 20 min. Mix with wire whip for 2-4 min. to develop the gluten. Add sugar, oil and salt. Change to dough hook and add AP flour until you have a soft, sticky dough. Knead for 5-10 minutes, depending upon your mixer. Turn dough out into a greased bowl, cover and let rise for 20 min.
Preheat oven to 425°F. Prepare the counter to roll out the pita by wiping it clean and then putting some flour onto the surface to stick to the wet counter. Divide dough into 3-4 oz portions, lightly knead out the air and form a ball. Set the balls in order on a clean, flour-dusted cloth. The pita will rise quickly and you need to handle them “in order” so that they will not rise too much. When you have made all of your balls, place cookie sheet upside down in oven to heat before you put in the pita rounds. Roll out the balls starting with the first one. Place the ball on the floured surface and flatten with your hand. Roll with the rolling pin from the middle to the outside, gently, being careful not to stretch it. You can use as much flour as needed on the outside of the pita round to keep it from sticking to the table or the rolling pin. The pita needs to be about ¼ inch thick. Place the flattened pita on another flour-dusted cloth and keep them covered as you roll all of them out.
Carefully take 2-4 pita, stacking them up on your hand and arm, and lay them out on the cookie sheet. Bake for 5 minutes. Remove the cooked pita with a long spatula onto a clean towel to cool. Put the next batch of 2-4 pita rounds into the oven and continue cooking until all of the pitas have been baked.
They will puff up better if you roll them carefully and don't stretch them. Bake them in the order you rolled them. Fill them with anything.
6 C hard wheat flour
6 Tbs raw wheat germ
3 Tbs instant yeast
6 C warm water
1/3 C sugar
2 Tbs oil
7 tsp salt
6 C AP flour
Mix together wheat flour, wheat germ, yeast and water. It should be a bit thicker than a cake mix. Cover and let rest 20 min. Mix with wire whip for 2-4 min. to develop the gluten. Add sugar, oil and salt. Change to dough hook and add AP flour until you have a soft, sticky dough. Knead for 5-10 minutes, depending upon your mixer. Turn dough out into a greased bowl, cover and let rise for 20 min.
Preheat oven to 425°F. Prepare the counter to roll out the pita by wiping it clean and then putting some flour onto the surface to stick to the wet counter. Divide dough into 3-4 oz portions, lightly knead out the air and form a ball. Set the balls in order on a clean, flour-dusted cloth. The pita will rise quickly and you need to handle them “in order” so that they will not rise too much. When you have made all of your balls, place cookie sheet upside down in oven to heat before you put in the pita rounds. Roll out the balls starting with the first one. Place the ball on the floured surface and flatten with your hand. Roll with the rolling pin from the middle to the outside, gently, being careful not to stretch it. You can use as much flour as needed on the outside of the pita round to keep it from sticking to the table or the rolling pin. The pita needs to be about ¼ inch thick. Place the flattened pita on another flour-dusted cloth and keep them covered as you roll all of them out.
Carefully take 2-4 pita, stacking them up on your hand and arm, and lay them out on the cookie sheet. Bake for 5 minutes. Remove the cooked pita with a long spatula onto a clean towel to cool. Put the next batch of 2-4 pita rounds into the oven and continue cooking until all of the pitas have been baked.
They will puff up better if you roll them carefully and don't stretch them. Bake them in the order you rolled them. Fill them with anything.
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