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Title: Whole-Wheat Honey Pitas
Categories: Breadmaker Ethnic
Yield: 12 Pitas
| 1 | c | -water |
| 2 | ts | Honey |
| 1 | ts | Salt; (I use Morton's LITE) |
| 1 | c | Whole wheat flour |
| 1 3/4 | c | Bread Flour |
| 1 | Gram Vitamin C; (Crushed) | |
| 1 | ts | Lecithin |
| 1 | pk | Yeast |
Put in Bread maker on "DOUGH" cycle.
WHEN FINISHED:
Divide dough into 12 portions for small pitas or 6 for larger ones. Shape each portion into a smooth ball. Place the balls on a floured surface and cover them with slightly damp towels while you roll out 1 ball at a time.>>>>>>> Gently press each ball flat with fingers, keeping it well rounded. On a floured surface, use rolling pin to roll each round from center to outer edge...to form perfect circle, not quite 1/4 inch thick...5 to 5 1/2 inches for small 8 1/2 in. for larger...try not to have any creases or cracks..or pitas won't puff.
As each loaf is rolled, place on floured surface and cover with a clean, dry towel; do not let surface of the loaves dry out. Let rise in warm, draft-free area, 30 to 45 minutes. Fifteen minutes before loaves have finished rising, preheat the oven to 500 degrees F. At the same time, place an ungreased baking sheet in the oven to preheat.
To bake, place 4 small pitas OR 2 large pitas on hot baking sheet. Bake on the bottom rack of oven until puffed and lightly brown on bottom, about 4 minutes for small pitas and 3 1/2 minutes for large; the pita will be soft and flexible. If desired, flip the loaves over and bake up to 1 minute longer to brown the tops. Be careful not to let them get crisp and brittle. Remove from baking sheet and wrap immediately in clean, dry towels until cool enough to handle. Repeat process until all pitas are baked.
I KNOW this sounds like a lot of bother, but HONESTLY, the whole baking process was finished in less than an hour, and WELL WORTH the effort. Can't WAIT to make more! My NEXT batch is gonna be her "HERBED ZAHTER PITA"...doesn't that sound EXOTIC???? Tahter is a blend of herbs is used throughout the Middle East. I'll bet they're really good! Big problem though...recipe calls for lots of olive oil.. I'll have to see what I can come up with. PITA HUGS! Rose
NOTE: I am SO excited! I MUST share this recipe with SOMEBODY! The original recipe comes from the cookbook, PITA THE GREAT, by Virginia T. Habeeb. (A super book about Pitas...HIGHLY recommended!) Here's my adaptation for the Zoji Bread Machine:
Posted on PRODIGY, November, 1993; formatted by Elaine Radis, PRODIGY, BGMB90B; GEnie, E.RADIS
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