Wednesday, January 23, 2013

Whole Wheat Pita Pockets

So, last week and this week, my 10th grader has been studying some middle eastern countries for school.  And, for part of his studies, he was required to make pita bread.  Well, to me that sounded like a good opportunity to have him help me make dinner tonight and plus get some special one-on-one time with him in the kitchen.  (You will notice it is his hands doing the work in the pictures.)


Here is a recipe for pita pockets that I have made many times.  You will be amazed at how easy they really are to make.

To make the dough first warm up 1 1/2 cups of homemade buttermilk.  If you don't have homemade buttermilk than you can replace it with 1 1/4 cups of water plus 1/4 cup of either cultured buttermilk or yogurt.

To the warmed buttermilk add 1 Tablespoon of yeast.  Set that aside for the yeast to start growing while you mix the dry ingredients.


Into a mixing bowl add the following:
1 teaspoon salt
1/4 cup gluten flour
1 cup whole wheat flour (hard wheat)

Pour in the yeast mixture and then stir.

Now add in as much flour as needed to make a good dough, making sure to knead the dough for at least 5 minutes.

Once the dough is kneaded, separate it into 8 to 10 pieces and roll them out making sure to roll from the inside of the circle to the outside.


Meanwhile have an oven heating to 500 degrees Fahrenheit with 2 insulated baking sheets on the middle rack.

After rolling out 4 to 5 (half of the dough), quickly put the pita dough rounds into the oven and let cook for 4 to 6 minutes (until just slightly brown and puffed).  Repeat.


Store in a towel to keep them warm and moist until you are ready to serve.

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