1.Making the sponge-
2.2 - cups WW or Spelt Flour
3.2 - cups warm water
4.1 teaspoon dry yeast
5.In a bowl of warm water, sprinkle and dissolve the yeast.
6.Slowly add the flour, stirring in the same direction for at least 100 hundred times until the batter is smooth and silky.
7.Cover with plastic and place in a cozy corner for a minimum of 1 hour.
8.You can let it sit for hours of more time, if necessary.
9.The sponge is ready when it looks kind of like a mud pit in Yellowstone park, all bubbly and alive.
10.Stirring in the same direction protects the gluten strands.
Ingredients- Making the dough- Sponge
12.1 Tablespoon Salt
13.1 Tablespoon Olive oil
14.Flour-Whole wheat, all purpose or Spelt
15.Add the salt and olive oil and stir gently in the same direction (protect those strands).
16.Add enough flour, cup by cup until you have stiff enough dough to turn out on a floured surface to knead.
Kneading and raising the dough- Ingredients- Dough
18.Add enough flour to your hands and the board to prevent sticking.
19.Knead with your whole heart, slowly, purposely - using your body-rock-enjoy the process; add flour, when necessary.
20.When you have smooth dough that you can pat like a baby's bottom, you've got good dough.
21.Place in an oiled bowl, cover with plastic, place in that cozy place and let raise for 2 hours.
Shaping and cooking the pita- Ingredients- Raised Dough
23.Preheat oven and baking stones to 450-475 degrees Fahrenheit.
24.Pampered Chef sells stone baking sheets or you can obtain 4 unglazed quarry tiles.
25.Drop the dough out on a lightly floured surface and knead into a ball.
26.With your bread knife, cut the dough in halves until you have sixteen sections.
27.Roll the sections into balls and then flatten each one with a rolling pin etc.
28.Open the oven and place the dough on the cooking stone/s.
29.The Pampered Chef-baking sheet holds 2 to 3 uncooked pitas.
30.Cook for 4 or 5 minutes on the 2nd to the lowest rung of the oven-(low-middle).
31.They usually puff within 30 seconds.
Originally Submitted
10/26/2016
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