Tuesday, January 3, 2012

Whole Wheat 'Deli Flats'

 Whole Wheat 'Deli-Flats' are SO expensive. They even come in fish shapes. Really? Who wants to throw down four dollars or more for six pieces of bread.  I KNOW I can do better than that!

And I did!
Whole Wheat Deli Flats are really just Pita bread that has not poofed.  Recipe can totally have add in spices for flavors if you so choose, but I find they are perfect as is.

Whole Wheat Pitas/ 'Deli Flats'
makes 12- 5inch Flats

1 Cup Bread Flour
2 Cups Whole Wheat Flour
1 1/2 Tsp of Sea Salt
1 Packet of Yeast
1 Tbs Sugar
1 1/4 Cup of Warm Water
2 Tbs Olive Oil

In large bowl mix all of the dry ingredients and yeast.  Mix well with a whisk. Add warm water and olive oil.  If using stand mixer use dough hook and mix on speed 2 for about 5 minutes.  If you are looking for a workout or did not get an awesome stand mixer for Christmas like I did then you will be kneading the dough by hand for about ten minutes.  Honestly its not a bad workout. I've done it a few times and its worth the work. When the dough becomes stiff and less sticky it is ready.  Place dough in and oiled bowl, about 3-4 tbs olive oil.  Cover with damp tea towel.  Allow dough to rest for 40 minutes and up to 1 1/2 hours or until dough has doubled in size.

Turn dough out on to floured surface, punch down with your knuckles till the air pockets are gone.  Separate the dough into 10-12 pieces. Use the back of a long knife or a pizza cutter to cut even pieces of dough.  If you have a kitchen scale, even better if you want to be that precise.  Make each piece of dough into a ball pinching off one 'end' to make a smooth ball.  Set aside on a plate with the pinched end down.  Repeat for all dough pieces. Allow dough balls to sit, not touching, for 20 minutes also covered with the towel.  Preheat your oven to 450 using a pizza stone or use the bottom of a cookie tray.  The heat may warp your tray at that temp so don't use one you particularly care about.
Once the 20 minutes is up, take each piece of dough and roll out with a rolling pin to about 5 inches.  If you are making Pitas then put it directly on the pizza stone for 4-5 minutes or until poofed.  If you are making deli flats then poke several holes in the flattened dough with a fork. Then transfer to pizza stone for 5-6 minutes.
Transfer pitas/flats to a cooling rack or clean countertop until completely cooled.  Store in a zipper bag. They should last a week but they've never made it that long in my house.

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