Ingredients
- 1 T. butter, melted
- 1/2 t. dry yeast
- 1 c. whole wheat flour
- 3/4 c. white flour
- 2 T. brown sugar
- 1 T. mint, finely chopped
- Black pepper
- Preheat the oven to 500
- Combine the yeast, butter and 1/4 c. tepid water in a small bowl
- In a large mixing bowl, combine remaining dry pita ingredients
- After the yeast has been given the opportunity to rise (~5 minutes or so), add to the mixing bowl and mix well - add more water or flour as necessary
- Knead the down until it is smooth and elastic
- Set aside in a lightly oiled, covered bowl let rise for 45 - 60 minutes
- On a baking stone, roll out the pita dough into small circular pita shapes
- Bake the pitas for 3 - 5 minutes. You should see them puff up like balloons
- Remove pitas from oven and place on cooling rack - if desired, cut a slit along side a portion of the edge to create a pocket (I usually omit this step and simply roll the pitas as-is around the filling)
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