Bran Pita Bread Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1 1/4 Cup (16 tbs) | |
| Cereal | 1 1/2 Cup (16 tbs) | |
| 1 1/2 cups all-purpose flour, divided | ||
| Salt | 1/2 Teaspoon | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Whole wheat flour | 1 Cup (16 tbs) | |
Directions
In large bowl of electric mixer, dissolve yeast in warm water, about 5 minutes.
Add cereal, mixing until combined.
On low speed, beat in 1 cup of the all-purpose flour, the salt and oil.
Beat on high speed 3 minutes, scraping sides of bowl.
Using dough hooks on mixer or by hand, stir in whole wheat flour.
Continue kneading with mixer on low speed or by hand 5 minutes longer or until dough is smooth and elastic.
Add the remaining 1/2 cup all-purpose flour, if needed, to make soft dough.
Divide dough into 12 portions.
Roll each portion between floured hands into a very smooth ball.
Cover with plastic wrap or a damp cloth; let rest 10 minutes.
On a well-floured surface, lightly roll one piece of dough at a time into 6-inch rounds, turning dough over once.
Do not stretch, puncture or crease dough.
Keep unrolled dough covered while rolling each dough piece.
Place 2 rounds of dough at a time on ungreased baking sheet.
Bake in 450°F oven about 4 minutes or until dough is puffed and slightly firm.
Turn with a spatula; continue baking about 2 minutes or until lightly brown; cool.
Repeat with remaining dough.
Cut in half and fill with a vegetable or meat filling.
Add cereal, mixing until combined.
On low speed, beat in 1 cup of the all-purpose flour, the salt and oil.
Beat on high speed 3 minutes, scraping sides of bowl.
Using dough hooks on mixer or by hand, stir in whole wheat flour.
Continue kneading with mixer on low speed or by hand 5 minutes longer or until dough is smooth and elastic.
Add the remaining 1/2 cup all-purpose flour, if needed, to make soft dough.
Divide dough into 12 portions.
Roll each portion between floured hands into a very smooth ball.
Cover with plastic wrap or a damp cloth; let rest 10 minutes.
On a well-floured surface, lightly roll one piece of dough at a time into 6-inch rounds, turning dough over once.
Do not stretch, puncture or crease dough.
Keep unrolled dough covered while rolling each dough piece.
Place 2 rounds of dough at a time on ungreased baking sheet.
Bake in 450°F oven about 4 minutes or until dough is puffed and slightly firm.
Turn with a spatula; continue baking about 2 minutes or until lightly brown; cool.
Repeat with remaining dough.
Cut in half and fill with a vegetable or meat filling.
Chef
