Cook on stove top.
16 - 20 med-sized pieces (about 4 to 5-inch diameter)
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Prepare mashed potato:
Boil 1 small peeled yellow potato until soft.
Drain, and mash the potato until smooth.
Measure 1/2 cup of the mashed potato and set aside.
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In a large mixing bowl, combine:
2 tsp. quick-rising yeast
2 tsp. sugar
2 1/4 cups whole wheat flour
1 T wheat germ
1 T ground flax seed
1/4 tsp. salt
Add, at the same time:
the mashed potato
1 cup warm water
1 T. olive oil
Combine well, about 1 minute.
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Transfer to a clean counter or cutting board.
Knead 3 or 4 minutes, until smooth and pliable. The dough should be slightly sticky, and not stiff. Add a small amount of white flour, only if very sticky.
Put the dough in a lightly greased bowl, cover with lightly greased plastic wrap and leave in a warm(ish) place until well doubled in bulk (big and puffy), 1 to 1.5 hours.
Punch dough down and knead for about 30 seconds. Cut into 16 equal pieces.
Round each piece into a ball; on a floured surface, flatten and press into a round pita shape with your hands or a flour-dusted rolling pin (diameter: 4 to 5 inches).
Heat cast iron or non-stick, over medium heat.
Cook 3 pitas at a time, depending on size of pan.
Cover pan, cook one side for 2-3 minutes, until puffy and lightly browned.
Turn over and cook for another 2-3 minutes, until lightly browned.
Remove from pan, place and cover in dish towel (partly uncovered).