a blender, or a food processor fitted with a steel blade, mill oat bran cereal
until fine and flour-like,
2 minutes. Blend milled oat bran cereal
with yeast and 1/2 cup flour in processor or blender.
a medium bowl with nonstick cooking spray.
the oat bran cereal, yeast, flour mixture to the bowl of an electric mixer with
a dough hook attachment. Combine warm water, oil and salt. Pour over the flour-yeast mixture.
pita dough at low speed for 1 minute, scraping sides of bowl. Increase speed to medium for 3 minutes and
beat in as much flour as possible. Turn dough onto a floured surface and knead
in enough of remaining flour to make smooth, satiny dough, kneading for 5-7
minutes. Place dough in prepared bowl,
cover and allow to rise in a warm, draft-free place for 30 minutes. Dough
should be very warm and light to touch.
Knead dough down in bowl then remove and divide into 12 equal
portions. Cover and allow divided dough
to rise an additional 15 minutes in a warm, draft-free place.
Preheat oven to 500°F. Place a large baking sheet
upside down on the oven rack. Place oven rack in middle position in oven.
To roll out pitas, cut 12 pieces of plastic wrap or
waxed paper, about 12x12-inches. Place
one end of wrap/paper on the bottom surface of a 6-inch tortilla press or a
flat plate. Place pita dough on paper
then fold the other half of paper over the top of the dough and flatten dough
to 1/8-inch thickness using tortilla press lid, another flat plate or rolling
pin. Be sure pitas have no creases or
Place 2-4 pitas at a time, directly on preheated baking
sheet in oven, distributing them evenly for even baking. Bake 3 minutes to set dough, then turn pitas
over and bake another 2-3 minutes. The
pitas should brown and puff up as they bake.
Allow oven to reheat to 500°F between batches.
To serve, open pitas partially to form pockets;
place filling of choice inside. If
pocket doesn’t open easily, slit with a sharp knife.
NOTE: To ensure success, it is important to keep
the oven very hot and distribute the pitas evenly in the oven. Do not overcrowd, and be sure to maintain
500°F oven temperature for baking.
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