1 ¼ cup warm water (110-115 degrees F)
1 ½ tsp active dry yeast
1 tbsp extra virgin olive oil
2 tsp sugar
1 tsp salt
1/3 cup vital wheat gluten
2 ¾ cups whole wheat flour (freshly ground)
Directions:
Combine the water, yeast, oil, sugar, and salt in the bowl of a stand mixer. Add the vital wheat gluten and 1 cup of flour; mix with the paddle attachment.
Slowly add the remaining flour. Once the flour is incorporated, switch to the dough hook and knead for 8 minutes or until the dough is smooth and elastic.
Spray a bowl lightly with cooking spray, add the dough and cover lightly with plastic wrap or a damp towel. Set in a warm, draft-free place to rise; about 1 hour or until the dough has doubled in size.
Punch down the dough and turn out onto a lightly floured surface. Cut the dough into equal sized pieces with a bench scraper or knife.
For 6-inch pitas, use 2 ½ - 3 ounces of dough per pita, yields 8 pitas
For 8-inch pitas, use 4 ounces of dough per pita, yields 6 pitas.
Once the dough is divided, roll each piece into a ball. Roll each ball of dough into a very thin circle. Place the rounds onto a lightly floured surface and cover with a damp towel. Let the rounds rest for 25 minutes.
Preheat the oven to 500 degrees F and place a wire cooling rack on top of a baking sheet in the oven on a lower rack. Cook the pitas, two at a time on top of the wire rack. Bake for 5 minutes, or until the pitas are puffed and lightly browned. Carefully remove the pitas from the oven with a pizza peel.
Place the cooked pitas on a damp towel and wrap. Continue cooking the remaining pitas in the same fashion. Cool the pitas completely before enjoying. Note: the pitas are full of steam, pressing down on a hot pita will release the steam and may cause burns.
Makes: 6-8 pitas
Combine the water, yeast, oil, sugar, and salt in the bowl of a stand mixer. Add the vital wheat gluten and 1 cup of flour; mix with the paddle attachment.
Slowly add the remaining flour. Once the flour is incorporated, switch to the dough hook and knead for 8 minutes or until the dough is smooth and elastic.
Spray a bowl lightly with cooking spray, add the dough and cover lightly with plastic wrap or a damp towel. Set in a warm, draft-free place to rise; about 1 hour or until the dough has doubled in size.
Punch down the dough and turn out onto a lightly floured surface. Cut the dough into equal sized pieces with a bench scraper or knife.
For 6-inch pitas, use 2 ½ - 3 ounces of dough per pita, yields 8 pitas
For 8-inch pitas, use 4 ounces of dough per pita, yields 6 pitas.
Once the dough is divided, roll each piece into a ball. Roll each ball of dough into a very thin circle. Place the rounds onto a lightly floured surface and cover with a damp towel. Let the rounds rest for 25 minutes.
Preheat the oven to 500 degrees F and place a wire cooling rack on top of a baking sheet in the oven on a lower rack. Cook the pitas, two at a time on top of the wire rack. Bake for 5 minutes, or until the pitas are puffed and lightly browned. Carefully remove the pitas from the oven with a pizza peel.
Place the cooked pitas on a damp towel and wrap. Continue cooking the remaining pitas in the same fashion. Cool the pitas completely before enjoying. Note: the pitas are full of steam, pressing down on a hot pita will release the steam and may cause burns.
Makes: 6-8 pitas
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