Sunday, October 9, 2011

Pita Bread

I found a recipe online, ( but used different flour and changed the cooking time. Here it is... 1 pkg. yeast 1/2 cup warm water 1 tsp. sugar Combine in a small bow (or the measuring cup) and let it get foamy. 1 cup White Wheat Montana flour 2 cups Golden Prairie Wheat Montana flour 1 1/4 tsp. salt Combine in a large bowl, make a well in the center. Add the yeast mixture plus 1 cup lukewarm water. Mix well, knead (I used about 1/4 cup more flour during this process) for about 10 minutes, until elastic. Let rise until doubled in bulk. Punch down, roll into a long snake. Cut into 12 pieces, roll each into a ball and let rest for 10 minutes. Roll out each circle and place on a preheated baking sheet (I used a large cast iron pan), in a preheated very hot oven, 500F. The original recipe called for 4 minutes on the first side, and 2 minutes on the second. After burning 6 of them, I reduced the cooking time to about a minute and a half on both sides. Put into storage bags right away so that the resulting steam softens the bread. (and I have no idea why this is published in paragraph form, it's not how it looks in my draft form... sorry!)

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