Monday, March 16, 2009

Whole-Wheat Pita Bread

When I was planning my meal for this week, I decided a nice accompaniment to one of the meals would be pita bread and hummus, and I had seen some recipes for pita bread floating around the blogosphere (okay, I admittedly have an unexplained hatred for that word and yet am using it anyway). Until now, I have left all of the kneading of my dough products up to my beloved bread machine, but I decided to brave this one by hand. The last time I tried to knead something, it ended up all over the kitchen and myself. I may have even found some sticky dough on the cat.

My new secret to making dough is patience. If I go into it with a very peaceful attitude, willing to forgive myself for any errors, the dough knows and behaves well. If I'm tense and on the verge of a nervous breakdown, the dough will sense this and revolt in my very own hands. Hence, why I am only allowed to work with dough on the weekend.

This may not be the most amazing pita bread recipe ever, but it's easy, quick, and good. Oh yeah, and it's a heck of a lot cheaper than buying pita bread at the store.

Whole-Wheat Pita Bread
source: Apple A Day

2 c. whole-wheat flour
2 1/4 tsp. (1 envelope) quick-rising yeast
1/2 tsp. salt
1 1/4- 1 1/2 c. hot--not boiling--water
1-1 1/2 c. flour

1. Combine first four ingredients in a large bowl. Beat well about 1 minute.

2. Mix in the remaining flour, using just enough to make a soft, sticky dough.

3. Turn out on floured board and continue to knead for 5 minutes.

4. Divide into eight balls.

5. Roll out each one to about 1/4 inch thick and 6 inches in diameter. Place on very lightly greased cookie sheet sprinkled with cornmeal. Let rise in warm place for 25-35 minutes .

6. Bake at 450 degrees for 4-5 min. per side, or until lightly browned.

7. Wrap immediately in a dishtowel for 3 or 4 minutes.