Bran Pita Bread Recipe
Summary
Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings6
HealthyLow Calorie
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1 1/4 Cup (16 tbs) | |
| 1 1/2 cups KELLOGG'S ALL-BRAN cereal | ||
| 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
GETTING READY
1. In large bowl of electric mixer, dissolve yeast in warm water, about 5 minutes.
2. Put in KELLOGG'S ALL-BRAN cereal, mixing until combined.
3. Over low speed, beat in 1 cup of the all-purpose flour, the salt and oil.
4. Beat on high speed 3 minutes, scraping sides of bowl.
MAKING
5. Using dough hooks on mixer or by hand, stir in whole wheat flour.
6. Continue kneading with mixer on low speed or by hand 5 minutes longer or until dough is smooth and elastic.
7. Put in the remaining 1/2 cup all-purpose flour, if needed, to make soft dough.
8. Divide dough into 12 portions.
9. Roll each portion amid floured hands into a very smooth ball.
10. Cover with plastic wrap or a damp cloth and let rest 10 minutes.
FINALIZING
11. On a well-floured surface, lightly roll one piece of dough at a time into 6-inch rounds, turning dough over once.
12. Do not stretch, puncture or crease dough.
13. Keep unrolled dough covered while rolling each dough piece.
14. Place 2 rounds of dough at a time on ungreased baking sheet.
15. Bake in 450°F oven about 4 minutes or until dough is puffed and slightly firm.
16. Using a spatula turn and continue baking about 2 minutes or until lightly brown and let it cool.
17. Repeat with remaining dough.
18. Put in half and fill with a vegetable or meat filling.
1. In large bowl of electric mixer, dissolve yeast in warm water, about 5 minutes.
2. Put in KELLOGG'S ALL-BRAN cereal, mixing until combined.
3. Over low speed, beat in 1 cup of the all-purpose flour, the salt and oil.
4. Beat on high speed 3 minutes, scraping sides of bowl.
MAKING
5. Using dough hooks on mixer or by hand, stir in whole wheat flour.
6. Continue kneading with mixer on low speed or by hand 5 minutes longer or until dough is smooth and elastic.
7. Put in the remaining 1/2 cup all-purpose flour, if needed, to make soft dough.
8. Divide dough into 12 portions.
9. Roll each portion amid floured hands into a very smooth ball.
10. Cover with plastic wrap or a damp cloth and let rest 10 minutes.
FINALIZING
11. On a well-floured surface, lightly roll one piece of dough at a time into 6-inch rounds, turning dough over once.
12. Do not stretch, puncture or crease dough.
13. Keep unrolled dough covered while rolling each dough piece.
14. Place 2 rounds of dough at a time on ungreased baking sheet.
15. Bake in 450°F oven about 4 minutes or until dough is puffed and slightly firm.
16. Using a spatula turn and continue baking about 2 minutes or until lightly brown and let it cool.
17. Repeat with remaining dough.
18. Put in half and fill with a vegetable or meat filling.
Chef
