Friday, November 5, 2010

Whole Wheat Pitas

I made these pitas to serve with these chicken gyros.  They were very good, and I was very pleased with the results, especially since this was my first time making pitas.  They had a little crispiness on the outside but the inside with soft and fluffy, a great combination but a little different from the traditional pita bread. 

Next time I make these, I will make them a little more thin to start out with since they do rise for a bit before they cook.  Other than them being a little too thick for my taste they were very delicious and had a great flavor, they also complimented the gyros very well.  Not only did we use these to make gyros, we also cut them into triangles and ate them with roated red pepper hummus.  Oh yes, that recipe will be coming very shortly.

All in all these were pretty easy to make.  Don't be intimidated by food from different ethnicities; be a little adventurous and branch out from time to time.  You'll never know if you can make your favorite dish at home if you don't try!

Whole Wheat Pitas


2 1/4 Cups whole wheat flour

1 1/2 Tablespoons wheat gluten (I used Hodgson Mill)

1 Teaspoon salt

3 Teaspoons raw honey

2 1/4 (1 package)  Teaspoons yeast

1 1/2 Cups warm water


Place the raw honey in a small, microwave safe dish and warm until softened.  Add honey to the water and stir together.

In a large bowl, mix 1 cup of the flour, gluten, salt and yeat and whisk together until combined.  Pour the water and honey mixture into the bowl with the flour mixture and mix until combined.  Gradually add the remainder of the flour until the dough becomes tacky, kneeding for approximately 5 minutes.

Separate the dough into 8 balls.  Roll each ball into a circle that is about 1/4 inch thick and 6 inches in diameter.  Sprinkle with cornmeal (on both sides) and place on lightly greased pan.  Let rise for 30-45 minutes.

Preheat the oven to 450.

Place the pitas in the oven and bake for 4 minutes, flip and bake 4 more minutes.

Remove from oven and immediately wrap in a dish towel for 4-6 minutes.

Recipe source: A Lynsey Original

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