Nothing smells better than fresh bread baking. Unless it’s the smell of fresh rosemary IN the bread baking. This is a soft whole-wheat pita bread – perfect for slathering with butter or dipping in soup or hummus. The garlic is pronounced and blends perfectly with the rosemary for a wonderful Mediterranean flavor.
I followed this recipe posted on the vegan cooking blog Seitan is my Motor, with the slight substitution of rosemary for basil. Original recipe can be found here: http://seitanismymotor.com/2011/05/17/vegan-chipotle-kidney-bean-falafel/
Ingredients:
1 ¾ cup all-purpose flour
1 teaspoon yeast
¾ cup plus 1 Tablespoon water, warm
2 ½ cups whole wheat flour
1 ½ teaspoons salt
1/3 cup plus 1 Tablespoon water, warm
2 Tablespoons olive oil
3 cloves garlic, minced
2 Tablespoons fresh minced rosemary
Method:
Combine the all-purpose flour, yeast and first measurement of water. Stir to form a thick batter. Cover and let sit one hour.
Add the remaining ingredients (except garlic and rosemary) and mix until it comes together. Turn onto a board and knead ten minutes until the dough is firm and not sticky. Cover and let sit 45 minutes or until doubled.
Heat oven to 250 degrees. Line a baking sheet with parchment paper.
Knead in the garlic and basil. Divide dough into eight equal balls and roll into flat discs. Bake 5-7 minutes. Pitas will puff up slightly. Store under a kitchen towel while baking remaining breads.
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