|Spicy Hawaiian Black Bean Burger in|
a Whole Wheat Pita Pocket
For my lunch, I turned my pita pocket into a bun for a homemade spicy black bean burger, (recipe here) but took it up a notch by making it Hawaiian style. I added a grilled pineapple slice, onions, and mushrooms with of course some extra jalapenos and a little siracha sauce-- I devoured it, it was so good.
Whole Wheat Pita Bread: yields 12 Pitas
Adapted from: Food.com
3 1/2 cups whole wheat flour + some for kneading/rolling
1 1/4 cup warm water
1 tsp sugar
1 Tbs active dry yeast
1 tsp garlic salt (optional)*
- Preheat oven to 500°F.
- Warm water in the microwave, about 45 seconds. Combine sugar and yeast to warm water, stir until well mixed. And let sit for 5-10 minutes to activate yeast. You know the yeast is active when the top has a foamy layer.
- Combine salt and only 2 cups of flour at first, mix well. Then slowly add the water mixture to the dry.
- Gradually add in the remaining flour just until the dough begins to clean the sides of the bowl. Once this occurs, stop adding flour ( I used the amount listed, but it is possible that you may need less or more).
- Knead the dough by hand for about 5-10 minutes, or until dough is smooth and elastic-- but be careful not to over-knead the dough.
- Form dough into 12 balls.
- On a floured surface, roll each ball into a 5-6 inch circle, about 1/4 inch thick. (Be sure to sprinkle a little flour on both sides to prevent sticking).
- Place on a non-stick baking sheet and allow to rise 30 minutes (proof time), or until slightly raised.
- Just before you place the pan in the oven, flip each pita over on its other side.
- Bake on the bottom in the oven for 5 minutes. (The instant hot heat will help them puff up).
- When the pitas come out of the oven they will be hard, but they will soften as the cool.
- To serve, cut the pitas in half and stuff with your favorite fillings or however you would like.
- Store in a zip-seal plastic bag and squeeze out extra air or place in an airtight container and keep in breadbox or pantry for no more than a week.
- Pita bread can be frozen up to 4 months, just place some plastic wrap around each individual pita and lastly cover the batch with tin foil.
- Pitas can be reheated in a 350°F oven, in the microwave, or over the skillet.
|Pita dough after mixing and kneading.|
|Form dough into small balls.|
|Roll out about 1/4 inch thick.|
|Place on baking pan, let rise for 30 minutes, and flip.|
|Bake for 5 minutes.|
|Viola, now you have fresh pita bread, enjoy!|