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Breads, Dough's |
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INGREDIENTS:
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1
tsp sugar
1 package active dry yeast - (1/4 oz)
2 cps whole-wheat flour
1 tbs olive oil
2 tsp salt
All-purpose flour as needed
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DIRECTIONS:
In
large bowl, mix 1 1/4 cp s lukewarm water and sugar. Sprinkle in
yeast and let stand until foamy, 10 minutes. With wooden spoon,
gradually beat in whole wheat flour. Beat about 2 minutes. Stir in
oil and salt. Gradually beat in just enough all-purpose flour
until dough is too stiff to stir.
Turn dough out onto lightly floured surface and knead, adding just
enough flour to prevent sticking, until smooth and elastic, 5 to
10 minutes. (You can mix and knead dough in stand-up mixer fitted
with paddle attachment, then dough hook.)
Place dough in lightly oiled large bowl and turn to coat. Cover
with plastic wrap and let rise at room temperature until doubled
in size, 1 1/2 to 2 hours.
Place baking stone or inverted baking sheet on bottom rack of oven
to heat. Preheat oven to 500 degrees. (Heat baking stone for 25
minutes before baking; heat baking sheet for 10 minutes.)
Punch dough down. Turn out onto lightly floured surface and knead
a few times. Divide dough into 8 pieces. Form each piece into a
ball. Cover with kitchen towel and let rest 20 minutes.
On lightly floured surface, use rolling pin to roll 2 pieces of
dough into 7- to 7 1/2-inch circles, slightly less than 1/4-inch
thick. (Keep remaining dough pieces covered while you are
working.) Place dough circles on another baking sheet.
Working quickly, use wide metal spatula to transfer dough circles
to heated baking stone. Bake pitas until puffed and lightly
browned around the edges, 5 to 6 minutes.
Immediately wrap baked pitas in kitchen towel to keep them warm
and soft. While the first batch of pitas bakes, roll out 2 more
dough circles. Continue baking and rolling pitas until all dough
is used.
The original recipe yields: 8 servings.
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