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Receta Shareen's Whole Wheat Pita Bread

Name: Shareen's Whole Wheat Pita Bread
Ingredients: 1 1/8 c. Water (for Welbilt/Dak machines add in 2 Tbsp. more water); 3 c. Whole wheat flour; 1 tsp Salt; 1 Tbsp. Oil (I use olive); 1 1/2 tsp Sugar; 1 1/2 tsp Active dry yeast (not quick-rise) for all machines; 3 tsp Yeast for 1 1/2 lb. Panasonic/National machines; 2 tsp Yeast for 1 1/2 lb. Welbilt/Dak machines; 7/8 c. Water (for Welbilt machine add in 1 Tbsp. more water); 2 c. Whole wheat flour; 1 tsp Salt; 2 tsp Oil; 1 tsp Sugar; 1 1/2 tsp Active dry yeast (not quick-rise) for all machines

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Ingredientes

1Â 1/8 c. Water (for Welbilt/Dak machines add in 2 Tbsp. more water)
3 c. Whole wheat flour
1 tsp Salt
1 Tbsp. Oil (I use olive)
1Â 1/2 tsp Sugar
1Â 1/2 tsp Active dry yeast (not quick-rise) for all machines
3 tsp Yeast for 1 1/2 lb. Panasonic/National machines
2 tsp Yeast for 1 1/2 lb. Welbilt/Dak machines
7/8 c. Water (for Welbilt machine add in 1 Tbsp. more water)
2 c. Whole wheat flour
1 tsp Salt
2 tsp Oil
1 tsp Sugar
1Â 1/2 tsp Active dry yeast (not quick-rise) for all machines

Direcciones

Place all ingredients in bread pan, select Dough setting, and press Start.
When dough has risen long sufficient, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or possibly cutting board. Gently roll and stretch dough into a 12-inch rope.
FOR 1 1/2 Lb.: With a sharp knife, divide dough into 8 pcs.
FOR 1 Lb.: With a sharp knife, divide dough into 6 pcs.
Roll each piece into a smooth ball. With a rolling pin, roll each ball into a 6- to 7-inch circle. Set aside on lightly floured countertop; cover with a towel. Let pitas rise about 30 min till slightly puffy. (I go a little longer - they should look puffy or possibly the top & bottom will not separate in baking, causing flatbread, not pockets - great with hummus, though)
Position oven rack in middle of oven; preheat to 500 (yep - 500). Place 2 or possibly 3 pitas on wire cake rack. (This is tricky - you must be VERY gentle so the dough doesn't fall. One technnique is to place one hand over the dough, use the other hand to lift up one edge, bringing it up to your other hand, then kinda roll your top hand over, picking up the dough, then gently rolling the dough back onto the rack. What I do now is put the dough on floured brown paper to rise. I pull the paper over the edge of the countertop so the dough comes gently off the edge and into my waiting hand, then gently lay the dough on the rack.) Place cake rack directly on oven rack; bake pitas 4 to 5 min till puffed and tops begin to brown.
Remove from oven and immediately place pitas in a sealed brown paper bag or possibly cover them with a damp kitchen towel (the latter is preferred) till soft.
Once the pitas are softened, either cut in half or possibly split open the top edge for half or possibly whole pitas. They can be stored in a plastic bag in the refrigerator for several days or possibly in the freezer for 1 to 2 months.