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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In the work bowl of a stand mixer fitted with a dough hook, sprinkle yeast over water (at about 100F). Let stand 5 minutes, until foamy. (If it doesn't foam, get fresh yeast and start over.). | 2. In a bowl, mix the two flours and whisk until well combined. Add the salt and half the flour mixture to mixer bowl. Run machine at 3 or 4 until flour is incorporated. Continue to add flour a little at a time until it forms a rough, shaggy dough. Increase speed to 6 and knead 8 minutes, until smooth and elastic. Check every few minutes; if it seems sticky, add a little more flour. | 3. Turn out onto a floured surface and perform 3-5 hand-kneading turns, then divide into 8 balls (to make medium-sized pitas). | 4. Roll each ball out into a 1/4" thick disk. They will puff up better if they are an even thickness from edge to edge. Cover with a tea towel and allow to rise 30-45 minutes until slightly puffed. Meanwhile, preheat oven to 425°F. | 5. Using a large spatula, flip dough rounds onto a baking sheet - the surface that was facing up in the air should be down on the metal. Bake 10-15 minutes until light golden-brown. (They should puff within the first 5 minutes, rising to about 4" in thickness.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	1	tablespoon		-	-	-	-
water	1 1/2	1/2		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
wheat pastry flour	1 3/4	cups		-	-	-	-
purpose flour	1 3/4	3/4		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.