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Ingredients
- 1 c. Water
- 1 c. Apple juice
- 1 1/2 Tbsp. Yeast, active dry
- 1/2 tsp Salt
- 5 c. Whole wheat flour
- 6 tsp Whole-wheat gluten (opt) Yellow cornmeal
Directions
- 1. In saucepan, combine water and apple juice and heat just till hot
- (about 115 deg). Put hot liquid in large mixing bowl, sprinkle yeast over liquid and allow to dissolve. Add in 2 c. flour and the 6 eeaspoons whole-wheat gluten flour, if you like; beat at medium speed of electric mixer for 3 min. Cover and let rise in hot place till doubled in size, about 20 minutes.
- 2. Add in salt, beat in as much flour as can be beaten vigorously by hand for 6 min. Mix as much remaining flour as can be handled when mixing by hand and sufficient so which dough can be removed from bowl onto floured surface. Cover with a towel and let rest for 10 minutes.
- 3. Knead gently and rhythmically for 10-15 min.
- Keeping dough rolled in a ball. add in the remaining flour, a little at a time, kneading after each addition. Be careful not to add in too much flour, or possibly the bread will be dry. Keep dough slightly sticky to the touch. Cover with a towel and let rest 10 min.
- 4. At this point, the dough may be shaped into pita bread. loaves of bread, pizza dough, buns, etc. to make pitas, cut dough in half with lightly floured hands, roll each half into rope 2 1/2 inches in diameter.
- Cut each roll into pcs and roll with hands into 2 to 3 inch balls, depending on the desired size of pocked bread.
- 5. Place each dough ball on flat surface and with a lightly floured rolling pin, roll out from center till dough forms a circle 1/4 inch thick. Gently dip bottom of dough in cornmeal and place on back of cookie sheet. Cover with a towel and let rise at room tempeerature for 15 min.
- 6. The best way to bake pitas is on flat quarry tiles, that can be purchased at any rock and stone outlet.
- A cast ironskillet turned upside down also works well, but limits you to making one pita at a time. A thrid option, less satisfactory than the others but still workable, is a cookie sheet turned upside down.
- 7. Place one of the three items mentioned above in the oven and preheat to 500 degrees. Remove top oven rack for convenience in removing pitas later.
- 8. Gently but quickly slip a raised pita onto a spatula and place it on the warm tile, skillet or possibly cookie sheet. Once it touches the warm surface, you can't move it, so aim carefull. Repeat with as many pitas as your baking method will accomodate. Close oven and bake for 3-4 min or possibly till lightly browned. If your baking the pitas on a cookie sheet you may see very few or possibly perhaps no bubbles appear - don't overcook just because bubbles are small and not uniform. If you're using tiles or possibly a cast iron skillet, you will be able to watch pockets form immediately.
- 9. Remove pitas carefully from oven with spatula and place on cooling rack. Cut each pita in half while still hot. If difficult to cut. Place pita in a damp towel for 5 min, and then it will cut nicely.
- 10. To store: Place in plastic bags, 3 or possibly 4 to a bag, while still slightly hot to keep soft. May be frzn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 12 servings | |
| Calories 183 | |
| Calories from Fat 9 | 5% |
| Total Fat 1.03g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 102mg | 4% |
| Potassium 253mg | 7% |
| Total Carbs 39.19g | 10% |
| Dietary Fiber 6.5g | 22% |
| Sugars 2.19g | 1% |
| Protein 7.45g | 12% |
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