Slo Rise Pita Recipe
Yield: 16 PitaRecipe by luhu.jp
Ingredients:
1 tsp: Active dry yeast,
1 1/2 cup: Warm Water,
3 cup: Whole Wheat Flour,
1 tbsp: Salt,
2 tbsp: Olive Oil,
3 cup: Unbleached All Purpose Flour,
Directions:
: In a large bowl, dissolve yeast in water. One cup at a time,
stir in whole-wheat flour. Stir the dough 100 times in the same
direction. Cover with plastic wrap and let rest for 45 minutes.
: Sprinkle salt over the dough and stir in oil. One cup at a
time, stir in white flour until the dough will take no more and
cannot be stirred. Turn out the dough onto a lightly floured work
surface and knead until smooth and elastic, 8 to 10 minutes. Transfer
the dough to a large, lightly oiled bowl, turn to coat and cover with
plastic wrap,. Let rise until doubled in volume approximately 3
hours. Gently punch down. (The dough can be stored, enclosed in a
plastic bag, in the refrigerator for up to 1 week.)
: Set a baking stone, unglazed quarry tiles or a lightly oiled
baking sheet on the bottom oven rack and pre-heat oven to 450 degrees
F.
: Divide the dough into 16 equal pieces. Roll out each piece of
dough into a 7-to 8-inch circle that is 1/4 inch thick. Using your
hands or a semolina-dusted pizza peel, carefully transfer the
prepared dough to the heated baking surface. Bake for 2 to 3 minutes,
or until the breads have puffed. (Do not worry if all the breads do
not puff completely; they will still taste delicious.) When baked,
keep breads warm by stacking them and wrapping them in a clean
kitchen towel.
Source from luhu.jp
stir in whole-wheat flour. Stir the dough 100 times in the same
direction. Cover with plastic wrap and let rest for 45 minutes.
: Sprinkle salt over the dough and stir in oil. One cup at a
time, stir in white flour until the dough will take no more and
cannot be stirred. Turn out the dough onto a lightly floured work
surface and knead until smooth and elastic, 8 to 10 minutes. Transfer
the dough to a large, lightly oiled bowl, turn to coat and cover with
plastic wrap,. Let rise until doubled in volume approximately 3
hours. Gently punch down. (The dough can be stored, enclosed in a
plastic bag, in the refrigerator for up to 1 week.)
: Set a baking stone, unglazed quarry tiles or a lightly oiled
baking sheet on the bottom oven rack and pre-heat oven to 450 degrees
F.
: Divide the dough into 16 equal pieces. Roll out each piece of
dough into a 7-to 8-inch circle that is 1/4 inch thick. Using your
hands or a semolina-dusted pizza peel, carefully transfer the
prepared dough to the heated baking surface. Bake for 2 to 3 minutes,
or until the breads have puffed. (Do not worry if all the breads do
not puff completely; they will still taste delicious.) When baked,
keep breads warm by stacking them and wrapping them in a clean
kitchen towel.
Source from luhu.jp