The trick is to smoke the meat and not make the meat smoke

WHOLE WHEAT PITA BREAD

  Date: August 28, 2016
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I had always wanted to make my own pita bread, but had never gotten around to actually doing it. The LAMB SOUVLAKI I was making this day had a companion recipe for the pit bread. There was some salt in the recipe which was easy enough to swap out, but the trick would be whether the salt also was used to retard the rise of the dough. This remained to be seen. The dough was mixed using a stand mixer and then turned out and kneaded. After a 10 minute rest, the dough was also to rise for 90 minutes in a dough doubling pail. The dough seems to have risen the expected amount so all was still good. The dough was divided into 6 dough balls, which were lightly floured and allowed to rest for 10 minutes. After a 10 minute res, the dough balls were rolled into 5” diameter thin flat disks. The Egg had been pre-heated to 375F indirect with a pizza stone installed. The disks of dough were placed on the stone and baked for 10 minutes. This was when I began to worry I might have problems. The dough was supposed to puff up into a balloon-like ball while baking. Midway through the baking time, the dough showed no sign of puffing up. Then at a little over 7 minutes baking time the dough did puff up as described. When the dough turned a nice golden brown in color, I pulled them off the Egg. As the pitas cooled they deflated and flattened back out. I brushed them with infused garlic oil while they were still warm. The finished product had wonderful flavor and texture, far better than the store bought variety. This extra flavor include that little bit of sweetness you often get in fresh baked bakery goods They had formed a nice interior pocket as expected. This first attempt at pitas really couldn’t have turned out better.
Related Photo Entries:
Recipe Source:
Alt image
Mourad New Moroccan

More BBQ & Grilling on the Big Green Egg and Other Kamado-Style Cookers:

Whole, Wheat Pita Pockets - eBook.
Low Sodium Diet Changes:
As of July 2016 I need to be on a very low sodium diet. Six days a week I am limited to 1,000 mg. of sodium and on Saturdays I am allowed to have 1,500 mg. I have been learning how to adapt certain recipes to make them very low sodium. I also need to watch my intake of potassium chloride which is used in some salt substitutes to replace sodium chloride. I figured for anyone else trying to watch their sodium intake, I would describe some of the changes I made, together with any comments about the relative success or failure of the tweaks I made. Those of you who can handle more sodium can certainly make the recipe as originally written.
Big Picture: This recipe did not used baking powder or baking soda so the only source of sodium was 1/2 tsp. of table salt. The question is whether the salt was used for flavor, retarding the rise or some combination of both. There was only one way to find out: make the recipe without the salt. The dough rose normally during it’s 90 minute rise time, so things were looking up. I began to have second thoughts though when the dough was midway through it’s baking time and it had not puffed up into a ball. After a few more minutes the dough did puff up, so the salt appeared to be there for only flavor purposes.

Changes:

  • I used Mrs. Dash Table Blend in lieu of the table salt in the dough recipe.

Comments: The pitas had great flavor and texture, so it seems the Mrs Dash Table Blend did an adequate job of seasoning the bread. The texture of the bread was perfect, so it would seem the salt was there for purely flavor purpose and not to retard the rise time.
Grill:
Alt image
Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Zero Tare Kitchen Scale
  • W-S Kitchen Towels
  • 1/2" Sheet Pan
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone (Level 1.5)
  • BGE S-S Grill Grid (Level 6)
  • BGE Pizza Stone (Level 6)
  • BBG-Cyber Q WiFi Pit Controller
  • Stump Chunks Fire Starter
  • Rockwood Lump Charcoal