I wanted a chicken gyro for dinner
tonight so I set to work to make pita bread. This recipe is one I found
online and changed a little to use spelt instead.
Ingredients for this recipe are: 1 tablespoon honey (I used raw), 1 1/2 cups warm
water, 1/4 cup
olive oil, 2 1/2 teaspoons vital wheat gluten, 1 teaspoon Kosher salt, 2 1/2 cups spelt flour,
2 1/2 teaspoons instant yeast.
olive oil, 2 1/2 teaspoons vital wheat gluten, 1 teaspoon Kosher salt, 2 1/2 cups spelt flour,
2 1/2 teaspoons instant yeast.
Bloom the yeast in 1/2 cup warm water, and 1 tablespoon honey. Look how happy and foamy that yeast is.
Add flour and mix some more with a dough hook until dough forms a ball.
Put
dough on lightly floured surface and knead in flour until it isn't
sticky. Round the dough, pulling
it on itself to form a skin and place in an oiled bowl covered in plastic wrap. Putting the bowl on a heating pad set to medium will help the dough rise, my kitchen is cold so this step helps. Let the
dough rise for an hour or until doubled.
it on itself to form a skin and place in an oiled bowl covered in plastic wrap. Putting the bowl on a heating pad set to medium will help the dough rise, my kitchen is cold so this step helps. Let the
dough rise for an hour or until doubled.
The dough has doubled in size and is ready to be used.
My divided dough is ready.
Flatten the dough and place on parchment paper and let rest for 30 minutes.
Set
your oven temperature to 500 Fahrenheit. When the oven is ready place
the pita on the wire
rack and cook for 2 minutes or until it bubbles up and flip over for another minute of cooking.
rack and cook for 2 minutes or until it bubbles up and flip over for another minute of cooking.
Voila, we have pita bread fresh from the oven.
We
ate our with my homemade Tzaziki sauce, sliced cucumbers, sliced red
bell pepper, spinach,
Feta cheese, and shredded rotisserie chicken.
Feta cheese, and shredded rotisserie chicken.
Enjoy!
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