Side Pannel
Slo Rise Pita
Ingredients List
- 1 ts Active dry yeast
- 1 1/2 c Warm Water
- 3 c Whole Wheat Flour
- 1 tb Salt
- 2 tb Olive Oil
- 3 c Unbleached All Purpose Flour
Directions
: In a large bowl, dissolve yeast in water. One cup at a time, stir
in whole-wheat flour. Stir the dough 100 times in the same direction. Cover
with plastic wrap and let rest for 45 minutes.
: Sprinkle salt over the dough and stir in oil. One cup at a time,
stir in white flour until the dough will take no more and cannot be
stirred. Turn out the dough onto a lightly floured work surface and knead
until smooth and elastic, 8 to 10 minutes. Transfer the dough to a large,
lightly oiled bowl, turn to coat and cover with plastic wrap,. Let rise
until doubled in volume approximately 3 hours. Gently punch down. (The
dough can be stored, enclosed in a plastic bag, in the refrigerator for up
to 1 week.)
: Set a baking stone, unglazed quarry tiles or a lightly oiled baking
sheet on the bottom oven rack and pre-heat oven to 450 degrees F.
: Divide the dough into 16 equal pieces. Roll out each piece of dough
into a 7-to 8-inch circle that is 1/4 inch thick. Using your hands or a
semolina-dusted pizza peel, carefully transfer the prepared dough to the
heated baking surface. Bake for 2 to 3 minutes, or until the breads have
puffed. (Do not worry if all the breads do not puff completely; they will
still taste delicious.) When baked, keep breads warm by stacking them and
wrapping them in a clean kitchen towel.
in whole-wheat flour. Stir the dough 100 times in the same direction. Cover
with plastic wrap and let rest for 45 minutes.
: Sprinkle salt over the dough and stir in oil. One cup at a time,
stir in white flour until the dough will take no more and cannot be
stirred. Turn out the dough onto a lightly floured work surface and knead
until smooth and elastic, 8 to 10 minutes. Transfer the dough to a large,
lightly oiled bowl, turn to coat and cover with plastic wrap,. Let rise
until doubled in volume approximately 3 hours. Gently punch down. (The
dough can be stored, enclosed in a plastic bag, in the refrigerator for up
to 1 week.)
: Set a baking stone, unglazed quarry tiles or a lightly oiled baking
sheet on the bottom oven rack and pre-heat oven to 450 degrees F.
: Divide the dough into 16 equal pieces. Roll out each piece of dough
into a 7-to 8-inch circle that is 1/4 inch thick. Using your hands or a
semolina-dusted pizza peel, carefully transfer the prepared dough to the
heated baking surface. Bake for 2 to 3 minutes, or until the breads have
puffed. (Do not worry if all the breads do not puff completely; they will
still taste delicious.) When baked, keep breads warm by stacking them and
wrapping them in a clean kitchen towel.
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