KAMUT PITA BREAD
Kamut is an ancient Egyptian grain used in the time of the Pharohs and is high in protien. If you replace Kamut for Wheat, it should be done 7/8 cup of Kamut to 1 cup of Whole Wheat. It has a delicious earthy flavor and makes this a delicious alternative to "Store Bought" Pita bread!! And I used the Bread Machine to make the dough!
Provided by Jannrn
Categories Yeast Breads
Time 1h30m
Yield 8 Pitas, 8 serving(s)
Number Of Ingredients 7
Steps:
- Place Butter, Warm milk salt and honey in bread machine.
- Add Kamut flour first, then AP flour, making a well in the center for the yeast and add yeast.
- Set on Dough cycle and start. Check dough after first 5 minutes or so to make sure the dough is the proper consistency. Add extra AP flour or Water as needed a Tablespoon at a time until the dough is smoothe and not sticky.
- When the dough cycle finishes, allow the dough to rest in the machine 30 minutes.
- Then place on well floured surface and separate the dough into 8 equal pieces.(I use a Bench Knife)
- Roll each piece into a circle approximately 1/8" thick.
- While rolling, allow your oven to preheat to 450 degrees and place a baking stone or pizza stone on the next to bottom shelf. (I like to let mine preheat for at least half an hour! I want the stone HOT!).
- If the dough springs back, cover with a clean kitchen cloth and let it rest 10 minutes and then try again.
- When finished rolling, place dough 2 at a time (depending on how much space you have on your stone) and bake for approximately 2 1/2 minutes, then flip and bake 2 minutes on other side, or until bread is light brown. The Pitas should puff up during the first part of baking. Allow them to cool a few minutes before storing in an airtight container. Make sure they are NOT HOT or they will sweat and be gooey. Enjoy!
Nutrition Facts : Calories 131.7, Fat 2.8, SaturatedFat 1.6, Cholesterol 8.1, Sodium 316.9, Carbohydrate 22.8, Fiber 0.8, Sugar 3.3, Protein 3.7
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