Pitas
Ingredients:
1 pkg. or 2 ¼ tsp. active dry yeast
1 tsp. kosher salt
1 1/4 cups warm water
1 1/2 tsp. sugar
1/2 cup whole wheat flour
3 cups unbleached white bread flour *plus extra for kneading and rolling*
1 1/2 Tbsp. olive oil
Procedure:
In a large warmed mixing bowl, dissolve the yeast in the water, add the sugar, and let it sit for 10 minutes to proof. It will be very foamy. Add the oil, salt and the whole wheat flour, and mix with a wooden spoon. Start adding the white flour, and when it gets too hard to mix, turn out onto a floured board or counter top. Knead for 8 to 10 minutes adding more flour as needed to make a smooth and elastic dough.
Transfer the dough to a lightly oiled large mixing bowl and turn to coat. Cover with lightly oiled plastic wrap and let it sit at room temperature until doubled (about 1 hour).
Scrape dough onto a floured board and divide into 3 oz. pieces (about 10 or so). Shape each into a smooth ball, dust with flour, cover and let sit for 15 minutes. Flatten and roll each ball into a 7 1/2 to 8-inch circle. Transfer to a floured board and cover until very puffy, but not quite doubled, about 20 to 30 minutes.
Pre-heat a 10-12 inch non-stick or cast iron pan on medium heat for 5 minutes on top of the stove. DO NOT ADD OIL, BUTTER OR NON-STICK SPRAY. Gently lift the dough and cook one pita at a time in the pan. Cook 1 minute on first side, flip, and cook for another minute on the other side, or until done. Keep pitas flexible, and do not let them get brown, only let a few dark specks appear. If one starts to balloon, poke it with a fork or lower the heat. As they finish cooking, stack the pitas in a covered bowl to keep them soft and pliable.
Make sure they are cooled completely before bagging them. They will last longest when stored in the refrigerator or frozen.
Alterations and Notes:
Using all white flour will make a white pita but will not have the same nutritional value.
You can substitute agave or a tbsp. brown sugar for the regular sugar.
Because yeast will not eat sugars if the temperature is too low, sometimes I place breads on a heating pad set on low while they are rising. The temperature of the room either way needs to be above 65 degrees Fahrenheit.
A lot of stores that have a bulk foods section have whole wheat flour, white bread flour, and yeast cheaper in bulk then they can be bought pre-packaged.
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chipotle and jalapeno no oil hummus
1 can chickpeas rinsed and drained
2 chipotles in adobo
8-10 jalapeno slices
2 tbsp lemon juice
2 cloves garlic
pinch cumin
pinch salt
2-6 tbsp water
puree all ingredients together
340 calories for recipe. serving size ¼ recipe 85 cals.
