1 ¼ cups warm water
Pinch of sugar
2 Tbs. olive oil
1 ½ cups whole-wheat flour
1 ½ cups bread flour (I use whole-wheat)
1 ½ tsp. salt
2 tsp. yeast
Divide dough in half, covering one half with plastic. Divide first half into 5 balls. Let rest 10 min. under cover while you do the same to second half. Roll out into 6 inch circles. Cover and let rise 25 minutes. Place a baking stone in oven and heat to 450°. Put 5 pitas on one cookie sheet and put sheet directly on stone to bake for 12ish minutes. Do not open the oven during the first 4 minutes as the steam pushes the two halves of the bread apart. Do not over bake. Keep baked pitas between two kitchen towels to cool and stay soft. I freeze mine when cool.
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