whole wheat pita pockets, eggless
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
3 cups water, lukewarm (100-115ºF) 3/4 teaspoon dry yeast 7 1/2-8 cups whole wheat flour , depending on humidity and altitude2 1/2 teaspoons kosher salt 2 tablespoons oil Optional ingreds to your taste would be onion or garlic powder, seasoning blends, cinnamon & steevia. Use your imagination.
Proof yeast in half a cup of the water, with about a teaspoon of flour-.
Combine the rest of the water with the yeast/water in a large bowl, and gradually add about half of the flour.
Stir the mixture about 100 times in the same direction, until it is well-mixed and strands are beginning to form.
Stir in the salt and oil.
Add the remaining flour half a cup at a time, stirring well, until it is too stiff to stir with a spoon.
Turn out onto a lightly floured board and knead for about 20 minutes, adding flour as nescessary to keep the dough from sticking to the board.
The dough should be springy and nice to work with.
When it has been sufficiently kneaded, cover it with a damp cloth for about 10 minutes to let doug rest. Wash, dry and spray the bowl lightly with nonstick cooking spray.
After it has r ested, knead the dough a few more times Deflate the dough by punching or kneading it a few times and cover it with damp cloth while you are forming your bread. Shape it into 2" balls. Flatten to a 4" circle. You can use cornmeal or flour to prevent sticking.
Bake at 450º for 4minutes, flip over and bake additional 2 minutes.
Number of Servings: 36
Recipe submitted by SparkPeople user BEEINGHAPPY.
Combine the rest of the water with the yeast/water in a large bowl, and gradually add about half of the flour.
Stir the mixture about 100 times in the same direction, until it is well-mixed and strands are beginning to form.
Stir in the salt and oil.
Add the remaining flour half a cup at a time, stirring well, until it is too stiff to stir with a spoon.
Turn out onto a lightly floured board and knead for about 20 minutes, adding flour as nescessary to keep the dough from sticking to the board.
The dough should be springy and nice to work with.
When it has been sufficiently kneaded, cover it with a damp cloth for about 10 minutes to let doug rest. Wash, dry and spray the bowl lightly with nonstick cooking spray.
After it has r ested, knead the dough a few more times Deflate the dough by punching or kneading it a few times and cover it with damp cloth while you are forming your bread. Shape it into 2" balls. Flatten to a 4" circle. You can use cornmeal or flour to prevent sticking.
Bake at 450º for 4minutes, flip over and bake additional 2 minutes.
Number of Servings: 36
Recipe submitted by SparkPeople user BEEINGHAPPY.
Nutritional Info Amount Per Serving
- Calories: 84.6
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 3.0 g
- Protein: 3.3 g
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