Whole-wheat flours (even pastry flour) absorb more liquid than white flours. You can use all-purpose flour for the whole amount, but use 4 cups total (instead of 3 1/2). Adapted from a recipe at Whole Foods. http://bit.ly/106FZVR
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- 1In the work bowl of a stand mixer fitted with a dough hook, sprinkle yeast over water (at about 100F). Let stand 5 minutes, until foamy. (If it doesn't foam, get fresh yeast and start over.).
- 2In a bowl, mix the two flours and whisk until well combined. Add the salt and half the flour mixture to mixer bowl. Run machine at 3 or 4 until flour is incorporated. Continue to add flour a little at a time until it forms a rough, shaggy dough. Increase speed to 6 and knead 8 minutes, until smooth and elastic. Check every few minutes; if it seems sticky, add a little more flour.
- 3Turn out onto a floured surface and perform 3-5 hand-kneading turns, then divide into 8 balls (to make medium-sized pitas).
- 4Roll each ball out into a 1/4" thick disk. They will puff up better if they are an even thickness from edge to edge. Cover with a tea towel and allow to rise 30-45 minutes until slightly puffed. Meanwhile, preheat oven to 425°F.
- 5Using a large spatula, flip dough rounds onto a baking sheet - the surface that was facing up in the air should be down on the metal. Bake 10-15 minutes until light golden-brown. (They should puff within the first 5 minutes, rising to about 4" in thickness.).
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Nutritional Facts for Whole-Wheat Pita Bread
Serving Size: 1 (100 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 193.6
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 293.8 mg
- Total Carbohydrate 40.3 g
- Dietary Fiber 3.9 g
- Sugars 0.1 g
- Protein 6.9 g