Thursday, January 29, 2009

Whole-Wheat Pita Bread

When I told my roommate I was going to make baked shrimp with tomatoes and feta for dinner, she offered to pick up some pita bread to eat with it. Then I remembered my WC girls talking about how easy it was to make pita bread at home and decided I could do it, too. I had my apprehensions because I had never made a yeast bread of any type. But since one of my 2009 cooking resolutions is to learn to make yeast breads, I thought I should go for it. What was I so scared about? Nothing about baking with the yeast was difficult. Sure, I had to resist the urge to check the pita every five minutes during the rising time. But now that I've successfully made my first yeast bread, I can't wait to try some more! Yay!!! I love the feeling of accomplishment I get from following through on resolutions!


Whole-Wheat Pita Bread
adapted from Karen, of Loves to Eat
original recipe from www.recipezaar.com

Ingredients:
2 c. whole-wheat flour
2 1/4 tsp. quick-rising yeast
1/2 tsp. salt
1 1/4- 1 1/2 c. hot--not boiling--water (I used 1 1/2 c. because I live in a dry climate)
1-1 1/2 c. flour

Directions:

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 (although cornmeal is really not necessary if you don’t have it). 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.

One year ago: Greek Pizza for One

3 comments :

Joelen said...

This is on my list to make as I have a sack of white whole wheat flour to use!

Катя said...

Congrats on your first yeasted bread! In your quest to learn more, go to your favorite bookseller and buy _The Tassajara Bread Book_ by Edward Espe Brown. I like this cookbook author because his philosophy is to teach you how and then arm you with the necessary information to experiment on your own.

Kelsey said...

Cool! Thanks, Kate. That sounds like the perfect book for me.