Wednesday, April 18, 2012
Homemade Whole Wheat Pita Pockets
I've recently decided I wanted to bake more in the kitchen.
I spent $2 on four sandwich rolls at the grocery store because the boyfriend and brother wanted sandwiches for dinner. I could have easily baked that for less money and control the ingredients.
Since dinner tonight is Greek inspired, I wanted to tackle baking pita pockets instead of spending between $3-4 on a packet of store-bought ones. All I needed was time, flour, yeast, water, salt, sugar and an oven.
When I make something for the first time, research is of utmost importance. I read a few recipes online including the comments from people who have tried it out. I pick the best one or I combine what I've learned from a few recipes to get a gist. It depends on what the task is. Baking is more of an exact science than cooking so I am more diligent about following directions when I'm baking.
This recipe was adapted from one I found on Allrecipes.com: Whole Wheat Pita Bread
Whole Wheat Pita Bread
1 1/2 cup Whole Wheat Flour
1 1/2 cup All-Purpose Flour
1 1/2 tsp Dried Yeast
1/2 tsp Sugar
1 tsp Salt
1 cup Warm Water
1/8 cup Cornmeal
1. In a bowl, mix yeast and sugar together. Pour very warm water over the mixture (not too hot to scald you but it would be warm enough to activate the yeast)
2. In a large mixing bowl, mix together whole wheat flour, all purpose flour and salt
3. After you see bubbles in the water mixture (approximately 10 minutes), pour the yeast mixture into the flour
4. Knead until you get a smooth dough. Spray the dough ball with non-stick cooking spray and set in mixing bowl
5. Cover with a warm, damp towel and allow the dough to rise for about an hour (It'll double in size)
6. Take the dough and split it into 6 equal sized balls
7. In a large baking sheet, spray non-stick cooking spray and sprinkle cornmeal over the baking sheet
8. Roll out each dough ball into 5-6" rounds
9. Set each round on baking sheet
10. Cover with warm, damp towel and allow the dough to rise for 30 minutes
(I actually turned on the oven at 350 ° for 2 minutes and turned it off. I allowed the dough to rise in the semi-warm environment because it wasn't rising inside the house)
11. Take the risen pita bread and place on a wire rack
12. Preheat the oven at 500 °
13. Bake the pita bread for 4-5 minutes in the hot oven. Keep an eye on it!
15. After they are cool, slice each round in half and carefully cut a slit making your pocket with a small serrated knife