Norwegian flour vs Canadian flour
Hi,
I lived in Canada for 10 years and used buy 100% whole wheat pita bread. I recently moved to Norway and can't get a hold of these kind of delicious pita bread I bought in Canada.
I tried to make them myself, which didn't turn out good as expected. Then I went to different pita/bread bakeries here to ask them if they could make them for me. However, the respons I got was that it´s impossible to make pita bread with 100% whole wheat flour because the dough wont be elastic enough to make it through the pita bread machines without tearing apart. Or bind together. All the bakers told me that they would need to add at least 40% of wheat flour (white flour) for them to be able to make the pita breads.
Why is the flour in Norway so different than the Canadian flour since they can't make a 100% whole wheat pita bread or liba bread?
Please advise :)
Hi, Kittymodel.
I think that in Norway we have not the same flour that in Canada. A big problem is gluten. We have not good enough gluten because it is not enough sun and too much reign.
You can try 0-typo italiensk flour from Møllerens. It has good gluten.
God baking!
Hi Norges mel,
Unfortunately, I can't have anything with white flour. That´s why I´m trying to find someone that can make 100% whole wheat pita bread here in Norway. However, I think you´re absolutely right about the gluten problem.
What did you try?
http://www.thefreshloaf.com/node/34367/prs-whole-wheat-pita-bread
While you will certainly have trouble making a perfect copy of what you had back in Canada--whether you were buying the pitas from a store or from a bakery, reproducing either industrial or professional quality can be difficult in the home environment--100% whole wheat pita can be had, though you make have to adapt your recipe and technique to match the flour you're working with.
If you could post the recipe that you tried that didn't work out so great, we can help you tweak it to arrive at something workable, it would seem to me !
I knew I wouldn't get the pita bread like the ones I bought at the store in Canada but mine turned out stone hard. Lol --
The recipe I tried was this one on the link;
http://www.vegrecipesofindia.com/whole-wheat-pita-bread-best-pita-bread-recipe/
And I did only half of the recipe.
If your pitas turned out stone-hard, that could have occurred for a variety of reasons : too much time in the oven, too little water in the recipe, or insufficient aeration from the yeast. Since you are working with an unfamiliar flour, it is hard to tell from where exactly the problem stemmed, so a little experimentation (translation : failure) may be necessary to achieve the desired result.
I would start by adding a little bit more water and a little bit more oil to the recipe, as well as upping the quantity of yeast used (and verifying that my yeasties were ready to go to work), and spend a little more time kneading the dough. If you have a mixer, leave it going for longer than the recipe requires ; if you're doing it by hand, put on Jock Jams and get ready to sweat.
Let us know how it goes and good luck !
between shaping balls and rolling them out. This is important to form an outer skin that will balloon up when baked. Cover while resting. Be careful rolling out the dough to keep the outer shape without any extra folding, pinching or reshaping. If the dough cracks, it was too dry.
It might have been that the yeast didn't activate properly the first time I tried but I'll definitely give it a try again :)
However, I still ask myself the question why all the bakers that I went to here in Norway said that it would be impossible to make pita breads with 100% whole wheat?
And thank you for all you guys input :)