* Exported from MasterCook *
Bread, Slow-Rise Pita
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Ethnic
Low Fat
Amount Measure Ingredient -- Preparation Method
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1 teaspoon active dry yeast
2 1/2 cups warm water
3 cups whole-wheat flour
1 tablespoon salt
2 tablespoons olive oil
3 cups unbleached all-purpose flour -- to 4c, or
bread flour
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 refrigerater for up to 1 week.
Set a baking stone, unglazed quarry tiles or a lightly oiled baking
sheet on the bottom oven rack and preheat oven to 450F.
Divide the dough into 16 equal pieces. Roll out each piece of dough
into a 7 to 8" circle that is 1/4" thick. Using your hands or a
flour-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.
Makes 16 pitas.
185 Cal per Pita; 6G Pro, 3G Fat, 35G Carb; 402MG Sod; 0MG Chol
Source:
"Eating Well"
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Per Serving (excluding unknown items): 177 Calories; 2g Fat (11.7%
calories from fat); 6g Protein; 34g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 403mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat.