1 pkg dry active yeast
1 t honey
1 1/4 cups warm water (divided)
3 cups whole wheat pastry flour
1/4 cup olive oil
1 t salt
cornmeal for sprinkling
1. Mix yeast, 1/2 cup warm water and honey in a large mixing bowl. Let stand until it becomes foamy, about five minutes. Whisk about 1/2 cup flour into yeast mixture, cover with plastic wrap and let stand in a warm place for 45 minutes (should double and become bubbly). Stir in oil, salt, 3/4 cup warm water and remaining 2 1/2 cups flour. (If it is crumbly, add more water)
2. When a dough has formed, turn out onto well floured surface and knead, only incorporating enough flour to keep it from sticking. When the dough is smooth, roll into a ball and place in a large, oiled bowl, rolling it around the bowl to coat. Cover with plastic wrap again, let stand for about an hour.
3. Punch the dough down and divide into eight balls of similar size. Flour a rolling pin, flatten 1 ball and roll out on a floured surface until about 6 inches across. Transfer dough round to a cookie sheet sprinkled with cornmeal. Repeat with the rest of the balls, then cover with a clean kitchen towel and let stand for half an hour.
4. Preheat oven to 500 F. Brush rounds with olive oil, then set four of them directly on the oven rack (Or a screen, if the oven rack makes you nervous!). Cook for three minutes, then flip and cook for a minute and a half on the other side. Cool two minutes then wrap in a kitchen towel. Serve warm. (To make ahead, allow pitas to cool completely, wrap in foil and put in a Ziplock, then freeze for up to a week. Warm in foil in a 350 degree oven for 10-12 minutes!)
1 t honey
1 1/4 cups warm water (divided)
3 cups whole wheat pastry flour
1/4 cup olive oil
1 t salt
cornmeal for sprinkling
1. Mix yeast, 1/2 cup warm water and honey in a large mixing bowl. Let stand until it becomes foamy, about five minutes. Whisk about 1/2 cup flour into yeast mixture, cover with plastic wrap and let stand in a warm place for 45 minutes (should double and become bubbly). Stir in oil, salt, 3/4 cup warm water and remaining 2 1/2 cups flour. (If it is crumbly, add more water)
2. When a dough has formed, turn out onto well floured surface and knead, only incorporating enough flour to keep it from sticking. When the dough is smooth, roll into a ball and place in a large, oiled bowl, rolling it around the bowl to coat. Cover with plastic wrap again, let stand for about an hour.
3. Punch the dough down and divide into eight balls of similar size. Flour a rolling pin, flatten 1 ball and roll out on a floured surface until about 6 inches across. Transfer dough round to a cookie sheet sprinkled with cornmeal. Repeat with the rest of the balls, then cover with a clean kitchen towel and let stand for half an hour.
4. Preheat oven to 500 F. Brush rounds with olive oil, then set four of them directly on the oven rack (Or a screen, if the oven rack makes you nervous!). Cook for three minutes, then flip and cook for a minute and a half on the other side. Cool two minutes then wrap in a kitchen towel. Serve warm. (To make ahead, allow pitas to cool completely, wrap in foil and put in a Ziplock, then freeze for up to a week. Warm in foil in a 350 degree oven for 10-12 minutes!)
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