So I’ve definitely struggled with what I can make to help us get through the week for lunches while at work.  In the past I’ve done tortillas, loaf bread, and sandwich bread rolls.  D suggested I could make pitas.  So I looked up some recipes and in true me fashion tweaked it to create my own version of things.

Ingredients:

  • 1 cup warm water
  • 2 tsp yeast
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp sugar
  • 1 cup whole wheat flour
  • 1.5 cup all-purpose flour

I started by adding the yeast and sugar into the water and letting it sit for about 5 minutes.  Then I proceeded to make a poolish with the water/yeast/sugar and whole wheat flour.  I mixed this up thoroughly and let it sit for about 10-15 minutes.

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You can see that it is a pretty wet mixture. To the poolish I added the olive oil and the AP flour.  This dough is less water % than many of my breads so came together fairly easily and I hand kneaded for about 5-8 minutes.  I formed the dough into a ball and coated it with olive oil and let it rest for about 1.5 hours.

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Before rising

After the dough doubled in size, I punched down the dough and deflated it.  The dough was then divided into 8 balls.

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Each ball was then placed on a floured surface and a rolling-pin was used to roll out the dough into about a 6-8″ disc shape.  I had read that there are two different ways to cook pitas.  The oven method creates a great “puff” but the downside is that you don’t get the nice brown spots from the stove top method.  I elected to try both to see which one I felt was better.  I didn’t get the nice separation of the pita as I expected with the stove top method.  I used a cast iron pan for stovetop.  The oven I had at 450 F and a baking sheet (pre-heated).

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Rolled out dough

For the pita in the oven, I palmed the dough disc and flipped it onto the baking sheet.  These I cooked for about 3 minutes (sometimes a little more).

The stove top pita stayed flat but I cooked them for about 45 seconds on the first side and 1-2 minutes on the second side.

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Here’s a side-by-side comparison of stove top vs oven-baked.

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Stove top on the left, oven on the right

Overall they came out decent, though a little dry.  Not too bad and something that may go into the rotation for lunches.

-StewsCat

 

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