Jan Kooistra - Our Daily Bread
Our Daily Bread
Jan Kooistra
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Syrian [Pita] Bread




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Syrian [Pita] Bread
Bon Appetit September 1980

2 1/2 cups warm water (105 F. to 115 degrees F.)
2 envelopes dry yeast
1/2 teaspoon sugar
1/2 teaspoon salt
5 cups whole wheat flour
2 cups unbleached white flour

Measure water into medium bowl. Sprinkle with yeast, sugar and salt and stir to dissolve. Let stand until foamy and proofed, about 10 minutes. Thoroughly blend flours in another bowl. Remove 1 cup and set aside. Add remaining flour 1 cup at a time to yeast mixture, blending well with wooden spoon (dough will be soft). Lightly sprinkle some of reserved flour onto dry work surface. Knead dough 10 minutes, adding flour as necessary, but reserving at least 1/2 cup. Divide dough into 18 pieces. Roll each into ball, then in remaining flour. Using rolling pin, flatten each piece into a circle about 6 inches in diameter and 1/4 inch thick. Sprinkle baking sheets with remaining flour and place breads 2 inches apart on sheets. Cover with towel and let set in warm draft-free are 20 minutes. The dough rises only slightly; pita will
puff during baking.
While pita rises, preheat oven to 425 degrees F. Bake pitas until puffed and golden brown, about 10 minutes. Makes 18 pita breads.

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