Side Pannel
Whole-Wheat/Oat Bran Honey Pitas
Whole-Wheat/Oat Bran Honey Pitas
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Breads
Ingredients List
- 1 1/2 c Water
- 2 ts Honey
- 1 ts Salt (Substitue Morton's
- LITE or OMIT)
- 2 c Whole wheat flour
- 1/2 c Oat Bran
- 1/2 c Buckwheat Flour and/or rye
- Flour
- 1 c Unbleached All Purpose flour
- Plus a couple of TBS.
- 1 g Vitamin C (Crushed)
- 2 tb Gluten
- 1 tb Dry yeast
Directions
Here's my BREAD MACHINE recipe for Pita Pockets. SOoooooo GOOD!
The original recipe comes from the cookbook PITA THE GREAT, by Virginia T.
Habeeb. (A super book about Pitas...HIGHLY recommended! Just eliminate the
fat!) Here's my adaptation of her Pitas for the Zoji Bread Machine. This
same dough could probably be successfully mixed by hand. If anyone happens
to try, I'd love to hear about it.
(Yes, you CAN use ALL whole wheat flour and other kinds of grains.
Personally, I like the texture better when I use some unbleached flour. I
DON'T recommend Soy Flour. I tried it and it made them bitter.)
Put in Bread maker on "DOUGH" cycle.
WHEN FINISHED:
Divide dough into little balls, I usally get between 16 and 22 balls
because we like little pitas. Place the balls on a floured surface and
cover them with slightly damp towels while you roll out 1 ball at a time.
Gently press each ball flat with fingers, keeping it well rounded. On a
floured surface, use rolling pin to roll each round from center to outer
edge...to form perfect circle, not quite 1/4 inch thick...3 to 5 1/2 inches
for small . . . 8 1/2 in. or so, for larger...try not to have any creases
or cracks..or pitas won't puff. (But not to worry, they're delicious even
if they DON'T puff!
The original recipe comes from the cookbook PITA THE GREAT, by Virginia T.
Habeeb. (A super book about Pitas...HIGHLY recommended! Just eliminate the
fat!) Here's my adaptation of her Pitas for the Zoji Bread Machine. This
same dough could probably be successfully mixed by hand. If anyone happens
to try, I'd love to hear about it.
(Yes, you CAN use ALL whole wheat flour and other kinds of grains.
Personally, I like the texture better when I use some unbleached flour. I
DON'T recommend Soy Flour. I tried it and it made them bitter.)
Put in Bread maker on "DOUGH" cycle.
WHEN FINISHED:
Divide dough into little balls, I usally get between 16 and 22 balls
because we like little pitas. Place the balls on a floured surface and
cover them with slightly damp towels while you roll out 1 ball at a time.
Gently press each ball flat with fingers, keeping it well rounded. On a
floured surface, use rolling pin to roll each round from center to outer
edge...to form perfect circle, not quite 1/4 inch thick...3 to 5 1/2 inches
for small . . . 8 1/2 in. or so, for larger...try not to have any creases
or cracks..or pitas won't puff. (But not to worry, they're delicious even
if they DON'T puff!
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