Whole wheat pita bread
Whole Wheat Pita Bread
For 1 1/2- or 2-pound loaf machines
1 1/4 cups warm water
Pinch of sugar
2 tablespoons olive oil
1 1/2 cups whole wheat pastry flour
1 1/2 cups bread flour
1 1/2 teaspoons salt
1 1/2 teaspoons SAF yeast or 2 teaspoons bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be soft, but not sticky.
Line 2 baking sheets with parchment paper or heavily flour a peel. When the machine beeps at the end of the cycle, press Stop and unplug with the machine. Turn the dough out onto a work surface lightly dusted with whole wheat pastry flour; divide it in half. Cover one half with plastic wrap to prevent it from forming a skin. Divide the first half into 5 equal portions and form each into a rough ball. Let rest for 10 minutes, covered, while dividing the second section of dough in the same way. This rest makes the dough easier to roll out.
Using a rolling pin, on the work surface dusted with whole wheat pastry flour, roll each ball into a 5- to 6-inch circle about 1/4 inch thick. Move the dough circles by draping them one at a time over a flour-dusted rolling pin and place them on a floured kitchen towel to rest for about 25 minutes and puff slightly before transferring to the baking sheets.
During the last 15 minutes the pitas are resting, place a bking stone on the bottom rack of the oven and preheat it to 450 degrees F.
Transfer the circles to the baking sheet; 5 will fit on one pan. Bake, one pan at a time, directly on the hot stone. Do not open the oven door for a full 4 minutes, as the puffing begins almost immediately as the steam pushes the two halves of the bread apart. Watch carefully that the pitas do not overbake or burn. Bake for 12 to 14 minutes, until fully puffed, like a pillow, and just light brown, not dark. Remove the puffed hot breads with a wide metal spatula and stack between clean kitchen towels to keep soft.
Source: adapted from The Bread Lover’s Bread Machine Cookbook by Beth Hensperger
dari dulu pengen nyobaik pita bread ga pernah kesampean
, duhh jadi pengen cobain nih 
gak susah koq bikinnya Sye. gak ada bread machine juga bisa pake mixer yg pake dough hook.
Comment by elsye — August 31, 2008 @ 7:55 am
wow wow, look at that pita!
aren’t they sexy? ;P
Comment by Mrs Ergül — September 1, 2008 @ 9:21 pm
Nemu pita bread ini seneng deh. Aku pernah bikin gak bisa mbentuk kantong kek gitu. Tapi aku uleni biasa dengan tangan, gak pake bread machine dan gak pake baking stone.
ada tips and trik eliza?
kayaknya kalo ngulen pake tangan ya bisa, tapi musti telaten. lamanya kurang lebih sampai adonan cukup elastis. aku udah lama gak pernah ngulen tangan, jadi kurang bisa kasih tips. gak ada baking stone, bisa diganti dg loyang yg ditaruh selagi oven dipanasin. kalau udah siap dipanggang pita bread nya tinggal ditaruh di atas loyang yg udah panas itu. sorry ya baru jawab sekarang….
Comment by haley — April 6, 2009 @ 2:22 am