The dough for this whole grain pita is kneading, almost like that same as for wheat bread, but such cakes are very convenient to bake, if you do not have special forms for bread. They roll in small circles, parted and sent to the oven on baking sheets where baked at maximum temperature for a few minutes. As a result, the cakes are lush, soft and the rich warm, slightly nutty flavor that gives them a mixture of baking and whole grain flour. Cakes can be freeze a few pieces, and before serving, they quickly they warm up and delight you with their same fresh taste. Serve instead of bread or use them to make sandwiches.
The author of the recipe is Molly Yeh, an American blogger and cookbook author
Time:3 hours Difficulty: easy Servings: 12 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. warm water
- 4.5 tsp Sahara
- 2 and 1/4 tsp active dry yeast
- 3 tbsp. l olive oil
- 1.5 tsp coarse salt
- 2 tbsp. baking flour + extra for work
- 1 and 3/4 Art. whole wheat flour
Recipes with similar ingredients: sugar, bread flour, flour whole grain
Recipe preparation:
- In a bowl of a stationary mixer with a nozzle hook for dough mix water, sugar and yeast. Leave it until the foam goes for about 5 minutes.
- Turn on the mixer at low speed and add the butter and salt, then gradually bake the baking and whole grains wheat flour. Increase mixer speed to moderately high and knead the dough for 7-10 minutes, adding more baking flour, so that the dough does not stick to the bowl. Don’t add too much flour, the dough should be smooth and slightly sticky. Grease clean a large bowl with a thin layer of vegetable oil or drizzle culinary spray and put the dough in a bowl, turning it 1-2 times, to cover the surface with oil. Cover the bowl with plastic film and leave the dough to rise at room temperature, until its volume doubles, about 2 hours.
- Lay the dough on a clean work surface and divide it into 12 equal parts. Shape each piece into a ball, stretching surface and tucking the edges down. Put the balls on the sheet parchment paper at a distance of 2.5 cm from each other, cover plastic wrap and leave to rise for 30 minutes.
- Preheat oven to 260 ° C and cover 2 baking sheets parchment.
- Sprinkle the work surface lightly with flour. Using rolling pin roll the dough balls into circles 0.5 cm thick. Put them on covered trays and bake until cooked and until they are swell up, about 5 minutes. Tortillas should not be browned. Cool on the grill and enjoy. Leftovers can be frozen in sealed container or bag and then reheat in microwave or toaster.
