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pita bread

15 Jun

My wonderful friend Allison made some of her famous homemade humus and luckily shared some with me.   To quote my daughter, “this is the best humus I have ever had.  Tell her I love her!”  I have to agree.  I have tried to make humus before and ended up with a grainy mess that didn’t resemble anything good or tasty.  Allison’s is delicious, creamy and smooth, and I have asked for her recipe.  I will share it as soon as I get it!  I do know it is Weight Watcher Friendly, at 2 pts+ per 1/4 cup.

Naturally, I figured the best way to showcase the dip was to try my hand at homemade pita bread!

The pita bread were very easy to make, however for full disclosure I will admit that not all of them puffed up entirely.  I’ve been researching other recipes and I will try those out in the next week or so.  I’ll let you know if I make any improvements.

Using the Weight Watchers Recipe Builder, I calculated that each pita is 5 pts+ (figuring the recipe makes 16 pita).

Pita Bread

  • 1 tsp. active dry yeast
  • 2 1/2 cups whole wheat flour (or white whole wheat)
  • 2 1/2 cups water (80 -90 degrees F)
  • 1 Tbsp. salt
  • 1 Tbsp. olive oil
  • 2 1/2 to 3 1/2 cups unbleached all-purpose flour

Stir the yeast and water together in a mixing bowl.  Add whole wheat flour and stir until the mixture looks smooth and silky.  Cover with plastic wrap and let rest between 30 minutes and 8 hours (the longer the rest, the fuller the flavor of the pita).

After resting, sprinkle the salt and oil on dough, mix well.  Using a dough hook, mix in remaining flour, one cup at a time.  Knead until the dough is smooth, elastic and moderately firm.  Spray a clean bowl with non-stick olive oil spray, place dough inside and spray top of dough.  Cover tightly with plastic wrap and let rise at room temperature for 2 to 3 hours, or until double.

Place a baking stone in the oven and heat to 450 degrees.

Knead dough briefly to deflate.  Divide in half and keep one half under plastic.  Cut the dough into 8 equal pieces and with floured hands, shape each piece into tight balls.  Place balls under plastic wrap while forming the rest.  On a well-floured surface, flatten the balls of dough with your hand and then, using a rolling-pin, roll each piece of dough into a circle 8 to 9 inches in diameter and less than 1/4 inch thick.

Place as many rolled-out breads that will fit onto your preheated baking stone.  Bake for 3 to 5 minutes, or until the breads resemble well-blown up balloons.  When they come out of the oven, wrap them in a kitchen towel.

Adapted from Baking with Julia

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Posted by on June 15, 2011 in baking, points plus

 

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