Prep 1 hr
Cook 0 mins
This is a recipe I plan to try that I found here: http://waltonfeed.com/self/wheat.html. I LOVE pita bread but have no idea where to find it fresh locally, and this looks really simple.
- 4 cups whole wheat flour
- 1 tablespoon active dry yeast
- 1 1⁄4 cups water (120 degrees F)
- 1⁄2 teaspoon salt
- Mix 2 cups flour with yeast.
- Add water and salt, mix well.
- Gradually add another 2 cups flour until dough cleans sides of bowl. Dough should be moderately stiff.
- Knead 4 - 5 minutes until dough is smooth and elastic-like. Do not over knead.
- Form dough into 10 balls. On a floured counter top, roll each ball from the center out, into a 1/4-inch thick and 5 - 6 inches round shape. Make sure both sides are covered with flour.
- Place on a lightweight, nonstick baking sheet. Let rise 30 minutes or until slightly raised.
- Preheat oven to 500 degrees F.
- Gently turn the rounds upside down just before placing in the oven. Bake on the bottom rack of oven. The instant hot heat makes the breads puff up.
- NOTE: The Pita Pockets will be hard when removed from the oven and soften as they cool. While still warm, store in plastic bags or an airtight container. To serve warm, reheat in a 350 degrees F oven.
- Cut in half to fill with salads, vegetables, tomato and lettuce with a slice of red onion or chili, refried beans, etc. Instead of cutting in half and separating the cooked bread to fill, try folding it over a filling for a great meal. Filling for a Pita Pocket or Whole Wheat Sandwich: Use the following list of mixed vegetables to make a delicious wholesome sandwich. Try fresh slices of avocado, white cheese, olives, mushrooms, tomatoes, cucumbers, sprouts, purple onions, meats -- .