Hello Friend how are you? I'm Esbieta. In Myself channel I have the recipe for traditional pita bread
that you like a lot. But every day you write to me saying that you would also like to try
make pita bread with wholemeal flour. So in this video we're going to see what details
must be taken into account when making a 100% whole grain pita bread.
Pita bread, also called Arabic bread, is a great invention Supports all types of fillers
and it is very comfortable to eat. And made with flour 100% whole wheat is a source of fiber and vitamins.
To prepare the whole pita bread you go to need the following ingredients: 500
g of wholemeal flour 18 g fresh yeast or 6 g dry
10 g of salt 30 g of oil
300 - 350 g of water of 20-22ºC
In a large bowl put the yeast. Can use both fresh and dried, the quantities
They are in the ingredients.
Add the water at about 20 - 22ºC and stir.
To begin with I recommend that you only put 300 g of water.
Add the flour.
Add the salt.
Stir slightly.
Add the oil and stir.
My oil is olive but you can put the one you have at home.
If you see that after adding the oil the mass is very dry and very hard
add a little more water Until get a mass of soft consistency but at
firm time. Not to overdo it add water of 10 in 10 g.
Close the container and leave the dough at rest about 20 minutes, so they get properly moistened
the flour particles.
Dump the dough on a clean and dry table and massage it until it becomes smooth and elastic.
The fiber that contains the integral flour harms to the development of gluten. Therefore, the
dough made only with wholemeal flour is more delicate than the dough made with white flour
and it takes longer to get body.
If you have never worked with mass made alone with wholemeal flour and especially if you do not have
custom of eating 100% whole-grain breads, I recommend that instead of putting all the
wholemeal flour, put 350 g of wholemeal flour and 150 g of white wheat flour suitable for
make bread and rolls. Keep these details in mind.
I have been slow to knead the dough 12 minutes. your you can take more time or less, according to
the skill you have for the kneading. Y according to the quality of the flour you have used.
You can also knead the dough in the mixer.
Mix all the ingredients.
Knead 5 minutes at first speed.
Leave the dough at rest 20 min. In summer, when it's hot, save it 20
minutes in the fridge.
Knead the dough 10 min in 2 speed.
Spread the container with oil.
Put the dough inside and close the container.
Let the dough rise by doubling its size.
At 26ºC, my mass took 50 minutes to rise, lower temperature will take longer to rise
and vice versa.
Sprinkle the table with flour
Roll the dough over the sprinkled table.
We are sorry
Divide it into 10 pieces of the same weight, from about 85 g.
Make balls.
Leave them at rest for 5 minutes.
On the shelf in the middle of the oven put a tray.
Turn the oven to 250ºC with heat from above and down and let it warm up for 20
minutes
Take the first ball you made and with help of a roller, stretch it in a circle of
14 centimeters in diameter. How much more Stretch the most swollen circles will come out
the pita breads but they will also be more fragile
Remember that it is a delicate mass, it works with care and affection.
The circles should not have any folds no breaks. Otherwise they will not swell.
Grab the first circles you stretched and put them on the tray.
Bake 6 minutes or until they are like Do you like it. But do not bake them more than
what is necessary because they are in danger of drying out and become brittle.
Take them out of the oven and in the same way bake the remaining breads.
Look how soft I've been.
I love whole pita breads.
Those who overload you can freeze them and go taking out when you need them.
Write me in the comments how do you It seemed like the recipe. And if you liked it, share it
in social networks with your friends. And subscribe to my channel, it's free.
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