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Slo Rise Pita

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Submitted by desertcat

YIELD

1 1/2 dozen

PREP

30 min

COOK

20 min

READY

3 hrs

Ingredients

1 5
TEASPOON ML YEAST, ACTIVE DRY
1 ½ 355
CUPS ML WATER
warm
3 7.1E+2
1 15
TABLESPOON ML SALT
2 3E+1
TABLESPOONS ML OLIVE OIL
3 7.1E+2

Directions

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. Set a baking stone, unglazed quarry tiles or a lightly oiled baking sheet on the bottom oven rack and pre-heat oven to 450℉ (230℃).

Divide the dough into 16 equal pieces.

Roll out each piece of dough into a 7-to 8-inch circle that is ¼ inch thick.

Using your hands or a semolina-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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 285g (10.1 oz)
Amount per Serving
Calories 706 12% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1755mg 73%
Total Carbohydrate 46g 46%
Dietary Fiber 14g 55%
Sugars g
Protein 45g
Vitamin A 0% Vitamin C 0%
Calcium 5% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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