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Sunday, March 3, 2013

Whole Wheat Pita Bread

I never knew how the heck pita bread turns out hollow. And...I still don't. It's amazing, even after making it. And making pitas is very easy! I've been making these a lot since I've been on a bit of a bread roll (so to say) since getting my shiny Kitchen Aid mixer back in November. The equipment certainly helps here, otherwise, you'll end up with a much larger right bicep really soon...

1 tbsp active yeast
1 1/2 cups warm water
1 tsp salt
1 3/4 cups whole wheat pastry flour (found in grocery store (surprisingly) - look in organic grains section
1 3/4 cups all-purpose flour

1. Dissolve yeast into water for 5 minutes in the mixer bowl.

2. Add the salt and 1/2 the flour. Knead with your dough hook on medium low until incorporated.

3. Add the rest of the flour and knead for another 8 minutes.

4. The dough will be sticky so flour your hands and all surfaces, and the dough itself. Break the dough into about 10-12 balls, flour them and roll them with your hands. Then, roll out each ball to a thin ~5-6 inch disk.

5. Place each disk on a floured baking sheet as you go. Let the rolled dough sit for about 30-40 minutes.

6. Preheat the oven to 425. Flip each dough disk. Place in oven and bake for 10 minutes or so.

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