Recipe by Mom2 T, K, K & G
Recipe By :Alford and Duguid *^*Lovingly adopted by Mom2 T, K, K & G September 2006 =)*^*
Top Review by Lorri Nichols
Your recipe looks fine ingredient wise, but your instructions sre not the way I would make them. If you fold the dough several times after rolling it out, and then re roll, you will have more of a chance for it to bloom, as my mother alsways called it. Also, bake one at a time, at very high heat on the bottom of a gas oven. I use a pizza stone, but a sheet pan will work also. Keep a watch on them, they only bake for a few minutes, and will overt cook if they are not watched. Good luck!
- 1 teaspoon dry yeast
- 2 1⁄2 cups water (approximately 105 degrees F)
- 2 cups whole wheat flour
- 4 cups unbleached all-purpose flour or 4 cups bread flour
- 1 tablespoon salt
- 1 -2 tablespoon olive oil
Directions See How It's Made
- Note: Recipe can be made with ALL A/P flour.
- You will need a large bread bowl, a rolling pin, and unglazed quarry tiles or several baking sheets, or alternatively a castiron or other heavy skillet or griddle at least 9 inches in diameter.
- Sprinkle the yeast over the warm water in a large bread bowl.
- Stir to dissolve.
- Add whole wheat flour, one cup at a time, then 1 cup white flour.
- Stir 100 times (one minute) in the same direction to activate the gluten in the flour.
- Let this sponge rest for at least 10 minutes or as long as 2 hours.
- Sprinkle salt over the sponge and stir in the olive oil.
- Mix well.
- Add white flour, one cup at a time.
- When the dough is too stiff to stir, turn it out onto a lightly floured bread board and knead for 8 to 10 minutes, until dough is smooth and elastic.
- Return the dough to a lightly oiled bread bowl and cover with plastic wrap.
- Let rise until at least double in size, approximately 1 1/2 hours.
- Gently punch down.
- Dough can be made ahead to this point and then stored, covered, in the refrigerator for 5 days or less.
- If at this time you want to save the dough in the refrigerator for baking later, simply wrap it in a plastic bag that is at least three times the size of the dough, pull the bag together, and secure it just at the opening of the bag.
- This will give the dough a chance to expand when it is in the refrigerator (which it will do).
- From day to day, simply cut off the amount of dough you need and keep the rest in the refrigerator, for up to one week.
- The dough will smell slightly fermented after a few days, but this simply improves the taste of the bread.
- Dough should be brought to room temperature before baking.
- This amount of dough will make approximately 16 pitas if rolled out into circles approximately 8 to 9 inches in diameter and less than 1/4-inch thick.
- You can also of course make smaller breads.
- Size and shape all depend on you, but for breads of this dimension the following baking tips apply: Place unglazed quarry tiles, or a large baking stone or two baking sheets, on a rack in the bottom third of your oven, leaving a one inch gap all around to allow air to circulate.
- Preheat oven to 450 degrees.
- Divide dough in half, then set half aside, covered, while you work with the rest.
- Divide dough into eight equal pieces and flatten each piece with lightly floured hands.
- Roll out each piece to a circle 8 to 9 inches in diameter.
- You may wish to roll out all eight before starting to bake.
- Cover rolled out breads, but do not stack.
- Bake 2 at a time (or more if your oven is larger) directly on quarry tiles or baking sheets.
- Bake each bread for 3 or 4 minutes, until the bread has gone into a full"balloon" or until it is starting to turn lightly golden, whichever happens first.
- If there are seams or dry bits of dough- or for a variety of other reasons- your bread may not go into a full"balloon".
- Don't worry, it will still taste great.
- The more you bake pitas the more you will become familiar with all the little tricks and pitfalls, and your breads will more consistently"balloon.
- "But even then, if you're like us, it won't always"balloon" fully and you won't mind because the taste will still be wonderful.
- When baked, remove, place on a rack for about five minutes to let cool slightly, then wrap breads in a large kitchen towel (this will keep the breads soft).
- When first half of the dough has been rolled out and baked, repeat for rest of dough, or store in refrigerator for later use, as described above.
- You can also divide the dough into more, smaller pieces if you wish, to give you smaller breads.