This pita recipe will not give you a nice pocket, so if it is really crucial for the meal--as in, you need to stuff something into the pocket--you should make the regular recipe and let it rise the full time.
But if you are short on time and need a quick side bread quickly, this is a great option! We make these all the time as a side to chicken salad, tuna fish salad, egg salad, or the like. I always double it to make 12.
1 scant Tbsp. yeast
1/2 - 1 Tbsp. honey
1/2 C. warm water
1/2 tsp. salt
1-2 C. whole wheat flour
Dissolve yeast and honey in water and let stand until bubbly. Add salt and enough flour to make a sticky dough. Knead until smooth. Pinch off 6 equal portions of dough and roll them into balls. Pat between your palms to make flat circles. Place circles on greased cookie sheet and set oven to broil. Place sheet in middle of oven under heated broiler. (In a gas oven, place on lowest rack in broiler.) When first side is slightly browned, flip breads over and brown other side. They bake quickly, so watch carefully. Serve hot as you would ordinary pita.
This recipe is from the La Leche League cookbook Whole Foods for the Whole Family, one of my favorites.
But if you are short on time and need a quick side bread quickly, this is a great option! We make these all the time as a side to chicken salad, tuna fish salad, egg salad, or the like. I always double it to make 12.
1 scant Tbsp. yeast
1/2 - 1 Tbsp. honey
1/2 C. warm water
1/2 tsp. salt
1-2 C. whole wheat flour
Dissolve yeast and honey in water and let stand until bubbly. Add salt and enough flour to make a sticky dough. Knead until smooth. Pinch off 6 equal portions of dough and roll them into balls. Pat between your palms to make flat circles. Place circles on greased cookie sheet and set oven to broil. Place sheet in middle of oven under heated broiler. (In a gas oven, place on lowest rack in broiler.) When first side is slightly browned, flip breads over and brown other side. They bake quickly, so watch carefully. Serve hot as you would ordinary pita.
This recipe is from the La Leche League cookbook Whole Foods for the Whole Family, one of my favorites.
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