I came up with this pita for something or other on the lunch menu a while ago involving curry. The chickpea flower makes it a pretty yellow color while also making the bread more delicate with its lack of gluten. Recipe after the break.
Time to complete: Around 3 hours
Ingredients
Preferment:
None
Soaker:
None
Final Dough:
652g Bread Flour
280g Chickpea/Gram Flour
484g Water
14g Instant Yeast
18g Salt
2g Madrass Curry Powder (optional)
52g Ghee/Butter (melted)
280g Chickpea/Gram Flour
484g Water
14g Instant Yeast
18g Salt
2g Madrass Curry Powder (optional)
52g Ghee/Butter (melted)
Procedure:
- Mix the flours, salt, yeast and curry powder(if using).
- Add the water and butter and mix on medium speed until it just about passes the windowpane test; maybe four minutes.
- Let the dough rise 1.5 hours until about doubles in size.
- Portion the dough into 120g pieces and then shape each of these into a tight ball. Let these balls rise one more hour.
- Get the oven nice and hot at 425F and roll the balls out into rounds. You should do your best not to roll any thinner than 1/8in, or the pocket is less likely to form in the oven.
- Place the sheet of flattened pitas directly onto the bottom of the oven (or put the pitas themselves directly onto a baking stone if you've got one!) and bake for 6-7 minutes. It should be about a minute after the pocket blows up that they are done; if they brown on top, they've gone too long.
What to Do With This Bread
Well, I used it to hold some acidic chickpea salad. It wouldn't make a bad gyro, either.
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