Today is Saturday, weekend, how about making delicious sandwiches with whole wheat beet pita bread? Yes, as you read, beet.
A bread with a sweet touch characteristic of beets with a pleasant but non-invasive flavor. It is ideal to get a little out of the traditional, vary a bit and play with the ingredients and make different combinations with a plus of extra nutrients.
Also, maybe you have a beet left in the fridge about to get ugly and what better idea to make the most of it and not waste anything!
Let’s talk a little about the preparation and success of this whole beet pita bread…
Very few ingredients are needed to make this recipe. The beets must be cooked and soft to puree them (they must be cold to make the recipe). This will produce a smooth and homogeneous dough.
It is a super moist beet dough product, don’t be afraid to sprinkle with flour as much as necessary to prevent sticking or breaking the dough when stretching.
Arabic bread or pita bread is characterized by being bread without crumb, which is inflated and when cut it is left with a hole inside which is usually filled with different ingredients. Generally it is a fine bread although each one makes it the way you like (this is the good thing about making it at home).
When it is baked, it fully inflates and this is when it is known that it is ready to be removed from the oven (this takes about 5 minutes). It is not baked until it is golden since it is a thin bread, when it cools it will be crispy or hard and it is not the idea of this recipe. Plus, if it’s removed from the oven in time, it will be smooth, pliable, and can be roasted later if desired.
Sometimes it doesn’t inflate and we wonder why it failed? And one of the most common ways in which mistakes are made is that when stretching the dough folds are made, thus avoiding its correct inflated by the heat of the oven. So pay attention and roll out the dough evenly. Sprinkle with flour if necessary so that it does not stick.
One way that I found to be successful with Arabian breads is to always leave the tray in the oven. Remove the cooked breads and place the next batch without removing the tray from the oven. In my opinion the oven and the tray should be very hot.
Each one has its own way of doing it, but this does not mean that you follow my way of doing it. You have to try different methods if it doesn’t work and you don’t have to get frustrated. You have to keep trying until you find the point.
Did you make the recipe? How was it? Leave me your comment I want to know how it went or if you have any suggestions …
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Have a nice weekend!
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- Beet puree 200 g / 7,05 oz
- Whole wheat flour 500 g / 17,64 oz / 4,16 cups
- Water 220 ml / 1 ½ cup
- Dry yeast 5 g / 0,18 oz / 1 tsp
- Whole wheat sugar 1 tsp
- Salt 6 g / 0,21 oz / 1 tsp
- Sunflower oil / olive 50 ml / ¼ cup
- In a bowl place the water, sugar and dry yeast. Dissolve, cover and leave to hydrate for 15 minutes at least.
- In a bowl or kneading machine place the whole wheat flour, salt and the beet puree. Mix
- Add the dissolved dry yeast and knead until you get a smooth dough.
- Make small buns with the dough the size you want (I made 16 of 60 grams each - 2,12 ounces). Cover so they do not dry and leave to rise until they double in volume.
- Sprinkle the dough bun with flour if necessary and crush with your fingers slowly giving the round shape (no folds, bends or breaks). With a rolling pin, stretch to the required size and thickness.
- Bake at very high temperature (230 ° - 250 ° - 482 °F). For 5 minutes or until bread puffs. Remove from the oven and cover with a tea towel. Then stack the breads to retain their moisture. Store in a plastic bag so they don't dry out. Freeze them if you like.
With this recipe 16 Arabic breads of 15 cm diameter came out. You can freeze them for 3 months.