Would greatly appreiciate it if someone could provide me with a good rye pita bread recipe. Thanks,
Next time you make rye bread, turn your oven up high, take some of the dough, roll it out thinly, let it rise a tad, then put it onto a stone or preheated baking sheet and see what happens. I did that with some oatmeal bread dough just for the heck of it, and wound up with a decent oatmeal pita.
Thanks for the suggestion!
I hope you try this one. It is a beautiful rye pita.
Azuki Orange Cocoa Rye (8 pita)
(1) Autolyse Whole Grains
105 gr whole wheat flour
30 gr whole rye flour
103 gr water
3 gr salt
- mix all ingredients to get a shaggy
dough (use a clear quart container)
(2) Refresh Starter
10 gr rye sour (100% hydration)
45 gr w w flour
45 gr water
– mix all ingred and then gently lay it on top of the shaggy dough (1).
Cover qt container with a loose lid; let doughs rest for 6-8 hr (60-75F) until rye sour mix is full of bubbles.
(3) Bulk Ferment
13 gr pwdr cocoa
3 gr veg oil ; ¼ tsp SAF yeast (opt)
10 gr dark molasses (1.5-2tsp)
2 tsp oronge zest, grated, sugared
25 gr azuki bean cooked puree (opt)
15 gr extra flour (if needed)
(3) - place above ingred at bottom of large bowl and blend well. Place dough from (1) and (2) and knead tog well. (4-6 min)
Develop Dough Rest 30 min;
1 strong fold, then rest 30 min;
Laminate dough, rest 90 min;
1 coil fold, rest 30 min.
See -YouTube, JoyRideCoffee, 100% WhWheat Bread; start 5:00
Cook Pita -You can use a stovetop method.
full recipe at