Cheddar, Green onion & Ajwain Pita Bread Prep Time: 1 hour, 15 minutes Cook Time: 9 minutes Total Time: 1 hour, 24 minutes Yield: 12 Serving Size: 1 pita Calories per serving: 145 Fat per serving: 2 grams/Carbs 24 grams/Fiber 2 grams/Protein 6 gra Cheddar, Green onion & Ajwain Pita Bread Ingredients 1 tbsp. agave nectar 1 package active dry yeast (about 2 ¼ tsp) 1 cup plus 2 tbsp. warm water (100° to 110°) 1 ¾ cups (210 grams) bread flour 1 ½ cups (180 grams) white whole wheat flour, divided* 1 tbsp. non-fat Greek yogurt 1 tbsp extra-virgin olive oil 1 tsp. kosher salt 2 ounces finely grated reduced fat cheddar cheese ( I used Cabot 50% reduced fat) ¼ cup finely minced green onion, green part only 1 tbsp ajwain seeds or dried thyme Instructions 1. Position oven rack on lowest shelf of the oven. Place wire racks on top of 2 baking sheets. 2. Dissolve agave and yeast with warm water in a large bowl of a stand mixer; let stand for 5 minutes. 3. Add all of the bread flour,*150 grams (about 1 ¼ cups) white whole wheat flour, yogurt, oil, salt, cheese, green onion and ajwain seeds into the yeast mixture. Stir with a fork just to start to incorporate all the ingredients. 4. Put dough hook onto the mixer and beat on medium speed until smooth about 10 minutes. *Adding 1 tbsp. white whole wheat flour at a time until dough is no longer sticking to the side. Scrap down the sides and bottom of the bowl to make sure everything is incorporated. 5. Place dough in a large bowl coated with cooking spray. Turn to coat dough. 6. Cover with a clean towel and let rise in a warm place for about 45 minutes or until doubled in size. 7. Preheat to 500°. 8. Divide the dough into 12 portions and roll each into a ball. Flour your work surface and rolling-pin. Working with one ball at a time, gently roll each pita until it is about 1/8 inch thick. Take care to try to make the pita uniform in height. 9. Place 6 dough circles on a wire rack placed over a baking sheet. Do the same with the remaining dough. Depending on the size of your wire racks, you may only get 4 on at a time. 10. Bake, 1 sheet at a time for about 8 to 9 minutes until puffed and brown. Cool on a separate wire rack. Notes *I strongly suggest you weigh your flour whenever baking. I find when I weigh rather than measure in a cup there is a large difference in the volume of flour. I always measure in grams even though most of the US uses ounces. The reason is simple; the nutritional value on the flour is listed in grams. I don’t have to try to remember how many grams are in a quarter of a cup. Helpful Tips: Pita bread freezes fantastically. So they do not stick together I freeze them flat on a plastic cutting board. Then transfer them to a plastic freezer storage bag.
Posted on: Tue, 24 Jun 2014 02:11:56 +0000
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