Guest guest Posted September 10, 2000 Report Share Posted September 10, 2000 In a message dated 10-Sep-00 09:56:05 PM Eastern Daylight Time, sasasup@... writes: << Does anybody know whether whole wheat pita bread is authorized or not? I'm thinking it was in one of Bill sample recipes in his book. Sara >> Yes it is authorized...I think it was one of Adair's recipes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2001 Report Share Posted October 30, 2001 I have a recipe for whole wheat pita. It's not NT type so no mention of soaked or sprouted grains. It is easy to make. Only takes about 10 minutes to bake, but it has to be watched carefully. It needs to be removed from the oven the moment it starts to puff. If anyone is interested I'll be glad to share. I've had it for years and have no idea where it came from. Judith Alta Kidder Mission Possible Southwest Michigan jaltak@... -----Original Message----- > Does traditional pita follow NT guidelines, or is it a > relatively new invention like Southern cornbread? Is > there a way to make pitas following NT guidelines? There's nothing particularly new about pita. However, it was traditionally made from white flour. Ed Wood's book on sourdough (Sourdough Since Antiquity, or something like that) has recipes for a number of leavened Arab breads. It uses white flour, and, using whole wheat, I haven't been able to get something with quite the same structure/texture. But it's been a long time since I've tried and I didn't try too many times. Soren Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2001 Report Share Posted November 3, 2001 Hi Judith, I'd love the recipe! I always enjoy reading your contributions to this and the CNO list serve group. Thanks for your insight and information Sincerely, --- Judith Alta Kidder <jaltak@...> wrote: > I have a recipe for whole wheat pita. It's not NT > type so no mention of soaked or sprouted grains. > It is easy to make. Only takes about 10 minutes to > bake, but it has to be watched carefully. It needs > to be removed from the oven the moment it starts > to puff. > > If anyone is interested I'll be glad to share. > I've had it for years and have no idea where it > came from. > > Judith Alta Kidder > Mission Possible > Southwest Michigan > jaltak@... > > > > -----Original Message----- > > > > > Does traditional pita follow NT guidelines, or > is it a > > relatively new invention like Southern > cornbread? Is > > there a way to make pitas following NT > guidelines? > > There's nothing particularly new about pita. > However, it was > traditionally made from white flour. Ed Wood's > book on sourdough > (Sourdough Since Antiquity, or something like > that) has recipes for a > number of leavened Arab breads. It uses white > flour, and, using whole > wheat, I haven't been able to get something with > quite the same > structure/texture. > > But it's been a long time since I've tried and I > didn't try too many > times. > > Soren > > > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
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