Homemade Whole Wheat Pita Bread & Pita Chips | tHis family tree ...

One of my fondest memories of food that we ate when growing up is pita sandwiches filled with turkey breast, lettuce, tomatoes, and Italian dressing. So, when a friend sent me an email that contained a recipe for homemade pita bread, I was surprised that I might could do this myself at home. And, with freshly ground ingredients, making it actually good for us. It has been a really neat recipe that is fun to have the kids help with and I can see all of my children right now in my mind?s eye, the first time we made them they were sitting in front of the oven watching through the glass as the pitas ?magically? began to puff and rise. It takes all of 3-5 minutes to bake them and even less to eat them!

Keith will tell you that it is his favorite way to eat a sandwich. He likes it even better than loaf bread. If you have extra leftover, then brush with a little olive oil and salt and make some pita chips like described below.

Get the family in the kitchen this weekend and give this a try!

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Homemade Whole Wheat Pita Bread and Pita Chips
recipe adapted from Smitten Kitchen

3 1/4 cup whole wheat flour (freshly ground preferably)
2 teaspoons salt
2 teaspoons yeast
2 tablespoons olive oil
1 1/4- 1 1/2 cup water (room temperature)

Combine all ingredients in a stand mixer. With the paddle attachment, mix on low speed just until all flour is moistened, about 20 seconds. Change to the dough hook and raise speed to medium and knead for 10 minutes. The dough should clean the bowl and be very soft and smooth and just a little sticky o the touch. Add a little flour or water if necessary.

Let the dough rise (about and hour or so). Scrape dough into large bowl, lightly greased with oil. Press dough down and lightly oil top of it. Cover container with lid or plastic wrap.

Preheat oven to 475. One hour before baking. Have an oven shelf at lowest level and place baking stone, cast iron skillet, or baking sheet on it before preheating.

Shape dough into log and cut into 8-12 pieces. Work with one at a time, keeping rest covered with a damp cloth. On lightly floured surface, shape each into a ball and then flatten into a disk. Cover dough with oiled plastic and allow to rest for 20 minutes.

Roll each disk into a circle a little under 1/4 inch thick. Allow them to rest uncovered for about 10 minutes before baking (make sure the dough is loose on floured surface or it will stick and be difficult to lift and place onto baking sheet)

Bake the pita. Quickly place 1 piece of dough directly on stone and bake for 3-4 minutes. Pita should completely puff but not brown.

Bake 3 or 4 at a time. Transfer pitas to clean towel to stay soft and warm. Allow oven to rest 5 minutes between batches. The pitas can be reheated for about 30 seconds in a hot oven before serving.

If you are having trouble with them puffing, try spritzing the discs with a little water 3-4 minutes before baking. It is important that the dough is moist.

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Pita Chips
Brush pita with olive oil and sprinkle with salt. Cut like a pizza into 4-6 pieces. Lay on baking stone in a 375 degree oven. Bake 12-15 minutes. Bake time will depend on thickness of pita. Keep and eye on it.

Great to snack on and also to dip with.

Enjoy,

Nichole

Source: http://www.thisfamilytree.org/archives/1707

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