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|Whole Wheat Pita Bread|
"I got here up with this recipe after a look for a whole wheat pita bread left me annoyed. I used soy flour to completely dispose of white flour. What resulted changed into a hearty pita with a pleasant nutty flavor. It tastes wonderful with sandwich fillings, peanut butter, or dipped in hummus. This is my first recipe, so I wish you revel in it."
- 1 cup warm water
- 1 (.25 ounce) package deal lively dry yeast
- 1 tablespoon molasses
- 1 teaspoon salt
- 1 half cups entire wheat flour
- 1 half of cups soy flour
- cooking spray
- cornmeal for dusting
|Prep : 30M||Cook : 12M||Ready in : 2H30M|
- In a bowl mix the water, yeast, molasses, and salt. Let sit five to 10 mins, then gradually mix in the complete wheat flour and soy flour. Turn out onto a floured surface, and knead till easy. Place in a big bowl lightly covered with cooking spray. Cover with a towel, and permit upward thrust in a warm location for 1 hour.
- Punch down the dough, and knead for 5 to ten minutes. Divide into 6 pieces. On a gently floured surface, flatten each piece to about 1/eight inch thick with a rolling pin. Cover with a towel, and permit upward push half-hour.
- Preheat oven to 450 stages F (230 ranges C). Warm a baking sheet inside the preheating oven for approximately 2 mins, then remove from warmness and sprinkle with cornmeal.
- Arrange the dough rounds at the organized baking sheet, and bake 6 minutes inside the preheated oven. Remove from heat and cowl the bread with a moist towel to melt. When cooled, slice in 1/2 and use a knife to cut wallet inside the bread.
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