| | Herbed Pita Bread 1/4-ounce active dry yeast (one packet)
2 teaspoons salt
1 teaspoon dried thyme or rosemary leaves, crumbled
1 cup lukewarm water (105º -115º F.)
1/2 teaspoon freshly ground black pepper
2 1/2 cups all-purpose or bread flour*
1/2 cup whole-wheat flour
1/4 teaspoon granulated sugar
1 tablespoon olive oil |
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In small bowl, sprinkle yeast over water; let stand 5 minutes, until foamy. In large bowl or food processor, combine yeast mixture, all-purpose and whole-wheat flours, oil, salt, herbs, pepper and sugar until dough forms. If using food processor, pulse 1 minute until dough begins to form a ball. If mixing by hand, sprinkle work surface with reserved 1 tablespoon flour. Turn dough out onto prepared work surface and knead 5 minutes. Spray medium bowl with nonstick cooking spray; place dough in bowl. Cover loosely with plastic wrap or damp towel and let rise in a warm draft-free place until dough doubles in volume, about 1 hour. Punch down dough; let stand 10 minutes. Divide into 8 equal pieces, forming each piece into a ball. Cover loosely with plastic wrap or damp towel and let stand 30 minutes. Prepare grill for a medium fire. Roll or pat out each ball to slightly less than 1/8" thickness. Cover and let stand 30 minutes. Using spatula, transfer pitas to edges of grill. Grill 3-4 minutes, until puffed with brown spots on bottom. Turn and grill 3-4 minutes more. Remove and wrap at once in foil so that breads stay moist; they will deflate as they cool. Makes 8 servings
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