June 16, 2009

Pita Pockets

Complements of: lucyskitchen.blogspot.com

1 1/4 cups warm water
1 1/2 teaspoons salt
3/4 tablespoon sugar
1/4 cup safflower oil
2 1/2 teaspoons yeast
1 1/2 cup unbleached white flour
1 cup whole wheat flour
1 cup rye flour
1/2 cup dried organic milk powder

Combine warm water, salt, sugar, oil and yeast. Let the mixture sit for 5 minutes. Add remaining ingredients and knead 12 minutes. Cover and let rise until it is doubled in size (1 to 1 1/2 hours). Preheat oven to 450 degrees and place baking stone inside to heat. Divide dough into 16 equal portions. Form each portion into a ball and flatten with the palm of your hand. Use your fingertips and work as much flour into it as possible (to form a perfect non-sticky dough texture). Roll into 5 inch thin circles. Place 3 - 4 pitas on the stone and bake for 3 minutes. After 3 minutes remove pitas. They should have puffed up. Place on a clean kitchen towel. Wrap pitas in towel and repeat with remaining pitas. Enjoy!
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