These whole-wheat flat breads are fried in olive oil. The recipe is based on my whole-wheat pita bread recipe, except that instead of allowing the breads a second rise and baking them, I shape and immediately fry them. The olive oil adds about 20 calories per pita; good, healthy fats; and lots of flavor.
Makes 12 flat breads
Total time: 2 hours
Prep: 20 minutes
Inactive: 1 hour 30 minutes
Cook: 8 minutes
1-1/4 cups warm water
2 tablespoons extra virgin olive oil
1 cup all-purpose flour
2 cups whole-wheat flour
3 tablespoons vital wheat gluten
2 teaspoons sugar
1 teaspoon salt
1 envelope rapid rise yeast
More flour for flouring and rolling (up to 1/4 cup more all-purpose flour)
2 tablespoons olive oil for frying
1. Add first eight ingredients to a 1-1/2- or 2-pound bread machine according to manufacturer’s directions. Select dough cycle. Check the dough after 10 minutes or so, while the machine is mixing it. Dough needs to be smooth and springy to the touch, not dry and not sticky. Add a little more flour or warm water if needed.
2. When cycle is complete, remove dough from machine. Divide into 12 portions, each weighing about 2 ounces, or 56 grams. Shape each portion into a smooth ball. On a lightly floured surface, use a rolling pin to roll each ball into a 5-inch circle.
3. Heat griddle over medium-high heat, about 3 minutes. Add a tablespoon of olive oil and brush to coat. Place 6 pita rounds on griddle (you could also work with 2 large skillets).
Fry until puffy, about 2 minutes:
Turn to the other side and fry 2 more minutes, until golden on both sides:
4. Place the fried flat breads on paper towels. Add another tablespoon of olive oil to the griddle, brush to coat, and fry the second batch. Serve immediately.
Nutrition per bread
Total Fat 5.0 g
Saturated Fat 0.7 g
Cholesterol 0.0 mg
Sodium 194.8 mg
Total Carbohydrate 25.6 g
Dietary Fiber 2.8 g
Sugars 0.7 g
Protein 5.9 g