Bread
(Flat
)
Wheat Pita Pockets
Contributor: Steph
5 minutes
450 degrees
baking stone
tortilla press
1 cup wheat flour
1 cup bread flour plus ~ 2 cups later
4 1/2 tsp Yeast 2 packets
1 tsp salt
2 cups water hot
2 Tbl honey
4 Tbl Olive Oil
Seive wheat flout to remove coarse bran, keep bran for dusting. Mix together dry and wet ingredients in
separate bowls. Pour wet into dry and beat with paddle until well combined. Switch to dough hook, add more
bread flour by 1/2 cups until dough mostly pulls away from the bowl. Knead 5 minutes longer.
Using oil to prevent sticking pour dough onto kneading surface and knead a few minutes longer. Tear into 32
pieces and roll into balls. Allow to rest 20 minutes. Preheat oven to 450 for at least 30 minutes before baking.
Cut 16 pieces of parchment paper and slit open the sides of a zip top bag. Place open bag on tortilla press
put down one piece of parchment, dust with bran. Place one dough ball sticky side down on parchment, dust
with bran and place another dough ball sticky side up on top, dust with bran. Cover with other side of plastic
and smoosh before pressing with tortilla press. Remove and place upside down on a non-stick surface to
rest. After pressing all dough, repress and allow to rest 10 minutes.
Bake on parchment sheets directly on baking stones for 5 minutes. Remove and place in tea towel in paper
bag to cool.
Edition: 6