Yesterday was a dreary day and a cozy supper was just what the family needed. Problem was; it was 4 o'clock and everyone was already grumbling about being hungry. No worries, we'll pulled together a quick curried beef, chick peas (for the Vegetarian), sauted up some swiss chard with cabbage and instead of rice we made whole wheat pita. Pita's look impressive but they are dead easy to make – if you know the trick to make them puff up just right.
It's always fun when the family chips in to make the dinner come together quickly. The Husband was chopping up a storm and fetching supplies from the cellar, the Vegetarian checking the seasonings and peering into the oven to watch the pita magic happen as the humble dough rose the the occassion and became tanned domes of delight.
Whole Wheat Pita
Tasty when they are warm out of the oven or dried out for dipping into homemade hummus or filled with your favourite sandwich goodies. These pitas are as easy to make as they are amusing to watch rise as they bake.
1 tbsp Yeast
1 1/4 cups Warm water
Pinch of Sugar
1 tsp salt
2 cups Organic white bread flour
1 1/4 cups Organic Whole wheat flour
- Mix your yeast, warm water, salt and pinch of sugar
- Let it sit for 5 minutes
- Add in your flours and knead the dough for 'bout 10 minutes – or until it is silky
- Divide the dough into 8 balls
- Roll each ball out to 1/4" thick
- Flour each dough disc well and place them on two un-greased heavy baking sheets
- Let them rest for about 30 minutes in a warmish place - no need to cover them
- Preheat the oven to 425 degrees
- Here's the trick – Flip the dough disc over before you put the tray into the oven
- Pop your tray of pitas into the oven. They start to puff up within the first 3 minutes
- They take about 10 minutes to cook through and will be a light tan colour when done
- Remove the pitas from the baking sheet and put them on a cooling rack until you are ready to serve dinner
- I'd recommend eating them within 2 days but ours are always gone within 24 hours