INGREDIENTS:
3 1/4 cups whole-wheat flour 1 1/2 teaspoons salt 2 tsp dough enhancer 2 tsp gluten 1 1/2 teaspoons instant yeast 1 1/4 cups (10 ounces) warm water 2 tablespoons (7/8 ounce) olive oil DIRECTIONS: Combine all the ingredients in the bowl. Use dough mixer or you can also knead by hand. Knead until a soft dough comes together, about 5 minutes (8 minutes if kneading by hand). You may need to add a bit more flour if dough is sticky. Cover the bowl tightly with plastic wrap and let the dough rise until doubled in size, about 1 1/2 hours or in a warm oven for 60 minutes. Position an oven rack on the bottom of the oven and place a baking stone on the rack. Preheat the oven to 450°F. Cut 8 equal portions and form each into a rough ball. Roll into 6 inch circles (1/4 inch thick). Keep remaining ball covered as you roll. Place circles onto the hot baking stone or place the circles of dough on your palm and carefully flip onto baking stone. Bake as many pieces of dough as will fit at a time and bake for 3 to 4 minutes, or until the pitas balloon. Stack the warm pitas together in a kitchen towel to keep them from crisping as they cool. Store pitas in an airtight container at room temperature for up to 3 days. |
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