|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
Thin Pocket Bread-great for O types as you can make a sandwich with much less carbs than two slices of 'regular' bread.Pita Bread (Pita) Makes 16 Pocket rounds this recipe was created (and modified) from notes that were taken during Julia Child's Cooking Show. I've tried to make pita (pocket bread in the past and the loaves would never 'pop'. This recipe really works for me. For more information: http://www.pbs.org/juliachild/meet/alford_duguid.html.
How to make it:
- spelt (O type) or whole wheat flour (for other types)
- olive oil
- sea salt
- dry yeast
- Making the sponge:
- 2 + cups WW or Spelt Flour
- 2 + cups warm water
- 1 teaspoon dry yeast
- In a bowl of warm water, sprinkle and dissolve the yeast.
- Slowly add the flour, stirring in the same direction for at least 100 hundred times until the batter is smooth and silky.
- Cover with plastic and place in a cozy corner for a minimum of 1 hour.
- You can let it sit for hours of more time, if necessary.
- The sponge is ready when it looks kinda like a mud pit in Yellowstone park, all bubbly and alive.
- Stirring in the same direction protects the gluten strands.
- Step 2: Ingredients: Making the dough- Sponge
- 1 Tablespoon Salt
- 1 Tablespoon Olive oil
- Flour-Whole wheat, all purpose or Spelt
- Add the salt and olive oil and stir gently in the same direction (protect those strands).
- Add enough flour, cup by cup until you have stiff enough dough to turn out on a floured surface to knead.
- Step 3: Kneading and raising the dough- Ingredients: Dough
- Add enough flour to your hands and the board to prevent sticking.
- Knead with your whole heart, slowly, purposely - using your body-rock-enjoy the process; add flour, when necessary.
- When you have smooth dough that you can pat like a baby's bottom, you've got good dough.
- Place in an oiled bowl, cover with plastic, place in that cozy place and let raise for 2 hours.
- Step 4: Shaping and cooking the pita- Ingredients: Raised Dough
- Preheat oven and baking stones to 450-475 degrees Fahrenheit.
- *Pampered Chef sells stone baking sheets or you can obtain 4 unglazed quarry tiles.
- Drop the dough out on a lightly floured surface and knead into a ball.
- With your bread knife, cut the dough in halves until you have sixteen sections.
- Roll the sections into balls and then flatten each one with a rolling pin etc.
- Open the oven and place the dough on the cooking stone/s.
- The Pampered Chef-baking sheet holds 2 to 3 uncooked pitas.
- Cook for 4 or 5 minutes on the 2nd to the lowest rung of the oven-(low-middle).
- They usually puff within 30 seconds.