用料
温水 | 1杯 |
酵母 | 2 tsp |
糖 | 1/2 tsp |
橄榄油 | 2 tbsp (26 g) |
whole wheat | 1/4 cup |
中筋面粉 | 2 1/2 cup |
盐 | 1 tsp |
Pita bread的做法
Make sponge: put 1 cup of lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup of all-purpose flour and whisk together. Put bowl in a warm (not hot) place, in covered, until mixture is frothy and bubbling, about 15 minutes
Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and moist. (At this point, dough may refrigerated in a large zipped plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe)
Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
Heat oven to 475 F. On bottom shelf of oven, place a heavy-duty baking sheet. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
Remove 1 ball (keeping others covered) and press into a flat disk with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking)
Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and back 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita into a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls. Give the pan about a minute in the oven by itself to re-heat between pitas.