donderdag 28 augustus 2008

junkfood becomes healthy

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Pitta's with shoarma-meat...our boys favourit junkfood.But the white "things " you buy and bake-off and fill are not this mothers idea of healthy food.
So I was very happy with this month challenge of the Bread Baking Babes with the recipe of whole wheat Pitta's.
And they were easy to make , fun to roll into circles and surprising in the oven as they puffed up like they had to do. Really , a piece of cake .



Stuffed with shoarma meat, salat , tomato and Mozzarella cheese and an olive here and there , it made a great meal.
What more can I say. Tell you my boys were happy with it? Yes they were. Did they realised they were eating good healthy food ? No , they weren't . Haha !Hurray for Mum ! Don't tell them , please.


Here comes the recipe for

COUNTRY-STYLE WHOLE-WHEAT PITA

It makes 8 round flatbreads, 18 cm diametre

2 1/2 cups warm water (105 to 115 degrees F)
1 tblsp active dry yeast
pinch of sugar
1/4 cup olive oil
1 tblsp salt
3 cups whole-wheat pastry flour (whatever that is, I will used my grain and milled asusual)
3 to 3 1/2 cups unbleached all-purpose flour

1. in a small bowl pour in 1/2 cup of the water. Sprinkle the yeast and the pinch of sugar over the surface of the water. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes

2. In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with paddle attachment, combine the remining water, olive oil, salt and whole-wheat pastry flour. Beat hard until creamy, about 1 minute. Stir in the yeast mixture. Add the unbleached flour, 1/2 cup at a time, until a soft, shaggy dough that just clears the sides of the bowl is formed. Switch to a wooden spoon when necessary if making by hand.

3. Turn the dough out on a lightly floured work surface with a plastic pastry scraper and knead until soft and springy. 1-2 minutes for a machine-mixed dough and 3-5 minutes for a hand-mixed dough, dusting wit flour only 1 tablespoon at a time, just enough ass needed to prevent sticking. Leave the dough moist and soft yet at the same time smooth and springy.
If kneading by machine, switch from the paddle to the dough hook and knead for 2-3 minutes, or until the dugh is smooth and springy and springs back when pressed. If desired, transfer dough to a floured surface and knead briefly by hand.

4. Place the dough in a lightly greased deep container. Turn the dough once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, about 1 to 1 1/2 hours.

5. Pre-heat the oven to 475 degrees F with a baking stone set on the bottom rack. Parchment-line several baking sheets, or heavily flour a peel. Gently deflate the dough and divide it in half. Cover half with a plastic wrap or a clean towel to prevent forming a skin. Divide into 8 equal portions and form each into a ball. Let rest 10 minutes while dividing the second half of the dough. Dust the work surface with whole-wheat pastry flour. Using a rolling pin, roll the balls into 6-inch circles about 1/4 inch thick. Loosely cover the circles. Do not stack as they will stick together. If the dough does not roll out easily, let it rest 10 minutes to relax the gluten. Move the dough circles by draping them, one at a time, over a flour-dusted rolling in and place them on a floured dish towel before transferring them to the peel or baking sheets. Let rest for 15 minutes or until puffy.

6. Transfer the circles to a peel or a baking sheet. With a quick action of the wrist, slide the pita rounds from the peel directly onto the hot stone. Four will fit on at once. Or place the baking sheets, one at a time, on the bottom rack directly on the hot stone. No steam .Do not open the oven door for a full 4 minutes. Bake 810 minutes, or until fully puffed and light brown. watch carefully that the pitas do not over bake or burn. The baking sheet pitas will take longer than the stone-baked ones. Remove the puffed hot breads wide a wide metal spatula and stack between clean dish towel.

This recipe was introduced by Ilva. She's BBB's kitchen of the month this time.
If you want to read more , knock on her kitchendoor.Also if you want to bake Pitta's with us and earn a BBBuddie logo .
And if you want to see more of our BBB -Pitta's ,please feel free to visit the other Bread Baking Babes.You'll find them on the right site of this BLOG.

7 opmerkingen:

MyKitchenInHalfCups zei

Wow those look like awesome sandwiches. Never tell them it's healthy ;))
Beautiful pita Monique!

breadchick zei

Oh yea, you would be a hero sandwich umm I mean pita sandwich here too! Bet those sandwiches were fantastic and your secret is safe with me.

Sara zei

Mmmm, shwarma filled pitas. Those are so good! Those sandwiches look too tasty to be healthy!@

Lien zei

They look so good! Love your filling too. Yummy

Baking Soda zei

Ooooh!! Die van jou zien er mooi uit zeg! Mijne waren een beetje te hard gegaan geloof ik, ahum.

These look awesome! Great job Monique, very very tasty!

Ilva zei

Monique, they look wonderful! And I am so sorry for managing to exclude you from the list, please forgive me! I have added you now!

Cookie baker Lynn zei

Your pitas turned out perfectly and I love what you put in them. It looks like a healthy and tasty sandwich. Home run, Mum!