Pitas

Submitted by: Amber Moeller

Makes: 10 pitas

  • 1-1/2 c. warm water
  • 1 T. yeast
  • 1 t. salt, optional
  • 1-1/2 c. hard whole wheat flour

Mix together, stirring 100 times. Then let it rest for 15 minutes.

Knead to yield a stiff dough, adding 2 - 2-1/2 cups more hard whole wheat flour. Combine; knead 7-10 minutes.

Cut dough into 10 pieces. Shape into smooth balls. Roll out into circles 5-inches in diameter. Place on cookie sheets sprinkled with cornmeal or sesame seeds (if you use sesame seeds you will have to press them into the dough a little). Let rise for 30 minutes, keeping moist and warm. Bake in a preheated oven at 425º-450ºF for 6 minutes. Serve while still slightly warm.

(Taken from "Uprisings: The Whole Grain Bakers' Book" ©1990 Cooperative Whole Grain Educational Association)


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