Another wonderful recipe I learned from the Natural Leavening Class I attended! These pitas are delicious and puff effortlessly...they are perfect for sandwiches.
1/3 cup (80 g) natural leaven
1 1/3 cups (313 g) water
1 1/2 t (8 g) salt
4 cups (475 g) whole grain flour
Instructions for Naturally Leavened Pitas
Step 1: Make your leavening the night before. In the morning, check to make sure your leaven is bubbly, light and at peak performance. This is crucial when you are making bread. Mix all ingredients together until well combined. You can mix it by hand or in a stand mixer. You can knead the dough for a bit if you like, but it is not necessary. Let the dough rest, covered with a wet towel and bowl, at room temperature, for 4-10 hours.
Step 2: Preheat oven to 550 degrees. Divide dough into 8 sections for small pitas. (You can make whatever size you like...this is just what I prefer.) Flatten the dough with a rolling pin to about 3/16" thick rounds.
Step 3: Bake on a preheated stone in oven for 3-5 minutes until the dough puffs for a minute. Remove and cool. Make sure not to stack them until completely cool. Keeps well in freezer. I like to make veggie hummus sandwiches with these. My children love them with a little honey.
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