Slo rise pita

Yield: 16 Pita

Measure Ingredient
1 teaspoon Active dry yeast
1½ cup Warm Water
3 cups Whole Wheat Flour
1 tablespoon Salt
2 tablespoons Olive Oil
3 cups Unbleached All Purpose Flour

: 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 ¼ 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.

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