November 09, 2006

NBM - Pita Bread


Pita Bread

Preheat pizza stone to 500 degrees F.

In mixing bowl (I use a Bosch but you can use a Kitchen Aid) with dough hook, combine ingredients.

2 cups hot water
2 Tbsp honey
1 Tbsp salt
4 1/2 cups freshly ground whole wheat flour
2 Tbsp SAF instant yeast

Add flour until dough cleans sides of bowl. Add back in 2-4 Tbsp water. Knead for 5 minutes. Form into 7 balls. Let dough rest 10 minutes. Roll out to 1/4-inch thick on a pizza paddle covered with cornmeal. Roll from center. Try not to get your fingerprints in the dough. Let rise about 10-12 minutes. Transfer gently with long spatula to preheated pizza stone.

Bake directly on pizza stone for 5-7 minutes.

While warm, store in a zip-lock bag or plastic container to keep pita bread soft.



This is from Healthy Recipes from the Heart of Our Homes by Phyllis Stanley and Shirley Hienmets. This is a VERY VALUABLE resource for those who bake bread for their families, too. I use MANY recipes from this resource, too and you can get one by going to see Phyllis here.

They need some practice but were sure good loaded with beans, avocado, roasted red pepper and Monterray Jack cheese for lunch!!! Perfect for the vegetarian in me...

3 comments:

  1. I made english muffins a few weeks ago and we devoured them. Especially the baby! :)

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  2. Now that looks like pita that can actually hold something in it

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  3. They look great. I wanna try it... maybe next weekend - life is too busy this week :-)

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