4 1/2 cups all-purpose flour
1/2 cup wheat germ
1 package Fleischmann's® Rapid Rise Yeast, * see notes
1 1/2 teaspoons salt
1 teaspoon sugar
1 3/4 cups hot water (125º to 130ºF)
2 tablespoons vegetable oil
Servings: 12 / Yield: 12 pitas
1. Set aside 1 cup flour. Mix remaining flour, wheat germ, yeast, salt and sugar in large bowl. Heat water and vegetable oil until hot to touch (125º to 130ºF). Stir into dry mixture. Stir in only enough reserved flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Cover*; let rest 10 minutes.
2. Divide dough into 12 pieces. On floured surface, shape each into smooth ball, pinching at bottom to seal. Cover; let rise for 30 minutes.
3. Preheat 3 to 4 ungreased baking sheets in 450ºF oven for 5 minutes. On lightly floured surface , roll balls to 6-inch circles; place on hot baking sheets. Place one baking sheet in 450ºF oven on bottom rack. Bake for 5 to 7 minutes, until puffed and lightly browned on bottom. Repeat with remaining baking sheets. Cool. Store in plastic bags.
Notes: *To use Fleischmann's® Active Dry Yeast. Dissolve yeast in lukewarm (105 to 115ºF) water. Stir in salt, sugar, oil, wheat germ and 1 cup flour; blend well. Stir in enough remaining flour to make soft dough. Knead, shape and bake as directed above.
1/2 cup wheat germ
1 package Fleischmann's® Rapid Rise Yeast, * see notes
1 1/2 teaspoons salt
1 teaspoon sugar
1 3/4 cups hot water (125º to 130ºF)
2 tablespoons vegetable oil
Servings: 12 / Yield: 12 pitas
1. Set aside 1 cup flour. Mix remaining flour, wheat germ, yeast, salt and sugar in large bowl. Heat water and vegetable oil until hot to touch (125º to 130ºF). Stir into dry mixture. Stir in only enough reserved flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Cover*; let rest 10 minutes.
2. Divide dough into 12 pieces. On floured surface, shape each into smooth ball, pinching at bottom to seal. Cover; let rise for 30 minutes.
3. Preheat 3 to 4 ungreased baking sheets in 450ºF oven for 5 minutes. On lightly floured surface , roll balls to 6-inch circles; place on hot baking sheets. Place one baking sheet in 450ºF oven on bottom rack. Bake for 5 to 7 minutes, until puffed and lightly browned on bottom. Repeat with remaining baking sheets. Cool. Store in plastic bags.
Notes: *To use Fleischmann's® Active Dry Yeast. Dissolve yeast in lukewarm (105 to 115ºF) water. Stir in salt, sugar, oil, wheat germ and 1 cup flour; blend well. Stir in enough remaining flour to make soft dough. Knead, shape and bake as directed above.
