|Baking with Julia|
|Kamut & Teff Pita Bread|
|Kamut & Teff Pita Breads|
I am not sure why, outside of the fact that I went by measure and not weight, I ended up having to add more and more white flour once I got to kneading, but the dough was so wet I just could not handle it at all. All in all, I would estimate that at least ⅔ of the flour involved was Kamut® Khorasan and Teff, the other third was certainly white flour, due to this weight/measure difficulty. One quarter cup of the minuscule Teff seeds ground into nearly a cup of Teff flour! I have a feeling this is part of the problem. The ground flour was not at all compacted, so there was not enough by weight to be the proper equivalent. In all, I had to add an extra 1½ cups of white flour, beyond what the recipe called for in total cups.
Kamut® Khorasan is a very "blond" colored grain. When ground, it produces a lovely creamy-looking flour, so the resulting bread is a lovely light blond color. Teff is one of the smallest grains, about the size of a poppy seed, and packed with nutrition. It is used to make the Ethiopian "injera" bread, something I have wanted to try, but so far it hasn't come up on my agenda! Another day!
Kamut® Khorasan & Teff Pita BreadsMade 20 Pita breads
|Kamut & Teff Pita Breads|
1 teaspoon instant yeast
2½ cups lukewarm water
2½ cups Kamut® Khorasan flour
1 tablespoon Kosher salt
1 tablespoon olive oil
1½ cups Kamut® Khorasan flour
1 cup teff flour
*up to 1+ cups extra all-purpose flour, optional, if needed
The night before making the breads, combine the Sponge ingredients in a bowl. Use a wooden spoon and stir in just one direction, 100 times. Cover tightly with plastic wrap and refrigerate overnight.
Next morning, remove the sponge from the fridge and set on the counter for an hour to come to room temperature.
Sprinkle on the salt and the olive oil, then add in the final Kamut® Khorasan flour and the teff flour, 1 cup at a time, stirring again in the same one direction. If the dough is not stiff enough, add all-purpose flour, ½ cup at a time, until the dough is too stiff to stir. Turn the dough onto a floured surface and knead for 8 to 10 minutes. The dough should be quite stiff, tacky, but not sticky. Grease a clean bowl and set the dough in the bowl, turning once to grease all sides. Cover with plastic wrap and set on a counter to rise until doubled in bulk.
Once ready to work with the dough, preheat the oven to 450 degrees, setting a pizza stone on the lowest rack. Allow ample time for the stone to heat through.
Divide the dough in half, setting one half back into the bowl while working with the other half. Divide the half piece of dough evenly into 8 or 10 equal pieces. Roll each piece into a smooth ball and set aside. Take one ball, flatten it well, then using a rolling pin, roll the dough to less than ¼-inch thick. Set it aside. Repeat with the next ball of dough. Depending on how many pitas your pizza stone will hold (with such a hot oven, it was easiest for me to bake just two at a time), roll that many out, then flop them onto the hot stone. Close the oven door immediately and time them for 3 to 5 minutes. I found mine were perfectly puffed and baked at 4 minutes. Continue rolling balls of dough while the ones in the oven bake. Remove the baked Pitas from the oven with tongs, then again flop more dough onto the stone. Repeat this until all the dough is used. Once the first half is done, do the same with the second piece of the dough.
This makes a lot of Pita, outside of having them for a party. They can be wrapped and frozen for a month or so, if needed. Reheat them on a baking sheet in a 350-degree oven to bring to temperature.
My passion is to teach people how to create a harmony of flavors with their cooking, and pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors Website, Tumblr, Facebook, Twitter, and Pinterest at AHOFpin. I am also on a spiritual journey and hope you will join me at my new blog, An Eagle Flies.