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10 minutes. Stir and cover; continue to
simmer on low for an additional 10 to
15 minutes.
Nutritional information per ½-cup serving:
Calories 215 (38% from fat) • carb. 7g • pro. 26g
• fat 9g • sat. fat 3g • chol. 78mg • sod. 626mg
• calc. 47mg • fiber 1g
Pita Bread
Do not be discouraged if your pitas do not
puff during cooking, as the dough can be a
bit temperamental. They may not have their
signature "pocket" interior, but they will still
be delicious.
Makes 8 six-inch pita breads
1¾
teaspoons active dry yeast
pinch granulated sugar
1
cup warm water (105˚F–110˚F)
2
cups unbleached, all-purpose
flour
1
cup whole wheat flour
1½
teaspoons kosher salt
1
tablespoon olive oil
vegetable oil, for brushing plates
1. In the bowl of a stand mixer fitted with the
dough hook, combine the yeast, sugar and
water and let stand for 5 to 10 minutes
until foamy.
2. In a medium bowl, combine the flours.
When the yeast is proofed, add all but
½ cup of the combined flour, salt and oil
to the yeast mixture. Turn the mixer on
the lowest speed and mix for 1 minute to
combine. Gradually increase the speed
to 4, adding the remaining flour until the
dough forms a ball and begins to pull
away from the sides of the bowl. You may
not need all of the remaining flour. Once
the dough forms a ball, reduce the speed
to 3 and knead the dough for 5 to 6 min-
utes until it is soft, smooth, and slightly
tacky.
3. Lightly coat a medium bowl with oil and
put the dough in the bowl, turning it to
coat with the oil. Tightly cover the bowl
with plastic wrap and let the dough sit at
room temperature for about 1 hour, or until
the dough has doubled in size.
4. Remove the plastic wrap and gently punch
down the dough to deflate it. Divide the
dough into 8 equal pieces and shape into
rounds. Loosely cover the rounds with
plastic wrap and let sit at room tempera-
ture for 20 to 30 minutes.
5. Working with one round at a time, roll out
each pita into a 6-inch circle, between
inch and ¼-inch thick. Keep all the dough
under plastic wrap to keep from drying
out.
6. Once about half the dough balls have
been rolled out, preheat the International
™
Chef
Crêpe/Pizzelle/Pancake Plus fitted
with the flat plates in the closed position
by adjusting the temperature to High.
Once preheated, carefully open to the
flat position. Lightly brush the plates with
a bit of oil. Place one of the rolled-out
pita rounds onto each plate and cook for
about 5 to 6 minutes, flipping every 1½ to
2 minutes, until pita is cooked through and
browned in spots. The pitas should puff
up while cooking.
7. Once cooked, remove the pita to a plate
and cover with a clean towel to keep
warm. Repeat with the rest of the dough,
rolling out the remaining rounds while
pitas cook.
Nutritional information per pita:
Calories 199 (25% from fat) • carb. 33g • pro. 5g
• fat 6g • sat. fat 1g • chol. 0mg • sod. 429mg
• calc. 6mg • fiber 2g
19
⁄
1
-
8
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