Some good recipes.
Dark Rye Flatbread / Pita
Source: Adapted from my borderline ocd study on Arabic Flatbread.
Servings: Makes about 15 Flatbreads.
Prep Time: 3 hours
Cook Time: 1 hour
Ingredients:
10
fluid oz
water
A cup and a half; tepid.
1
Tbsp
fast-acting yeast
3
Tbsps
molasses
1/4
cup
powdered milk
2
tsps
Kosher salt
1/4
cup
canola oil
4
oz
whole-grain rye flour
By weight (That's about 3/4 cup by scoop & sweep).
16
oz
bread flour
By weight (That's about 3.5 cups by scoop & sweep) + extra for the bench.
1
Tbsp
baking powder
Instructions:
- Place all ingredients in the order listed into the bowl of a stand mixer. Attach dough hook and set to stir. Knead 10 minutes. If dough isn't free from the bottom of the bowl (i.e. it's too wet) add bread flour as needed in the last 2-3 minutes of kneading (it won't take much more if any).
- Cover, and let rise in a warm place until the dough has doubled in size, about 2 - 3 hours.
- For thicker, softer, pocket-less pita, preheat an oven with baking stone to 450F, allowing enough time for the oven to continue to heat 20 minutes past the preheat. Divide the dough into into 2 inch diameter balls, about 2.25 ounces by weight. Roll each dough ball into a 5 inch round using enough flour to prevent stickage, and let the dough disc rest for a couple of minutes. Before sending it off to the oven, finish by rolling out to a 7 - 8 inch round. Transfer the round to the hot stone, top side down (this dough doesn't stick much so you can probably use your mitts for this). Bake for 2 minutes, flip, and finish the second side 2 minutes more. Move to a wire rack to cool.
- For a pita with a pocket (suitable for chip-making and stuffing), preheat an oven with baking stone to 525F, allowing enough time for the oven to continue to heat 20 minutes past the preheat. Divide the dough into into 2 inch diameter balls, about 2.25 ounces by weight. Roll each dough ball into a 5 inch round using enough flour to prevent stickage, and let the dough disc rest for a couple of minutes. Finish by rolling out to a 7 - 8 inch round; let the round rest for an additional 5 minutes (the exposed side will start to dry out). Transfer the round top side down to the hot stone. Bake for 90 seconds on each side. The bread should puff up like a balloon. Move to a wire rack to cool.
Store in sealed zip-top bags after cooling.
Notes:
