Buckwheat Pete's Buckwheat Pitas
makes 4 medium size pitas
PreparationTime
30-40 mins.
Cooking Time
15-18 mins.
Ingredients:
1 1/3 cups light buckwheat flour
1/2 tsp salt
1 tsp cream of tartar
2 tsp dried chives (optional)
3 tablespoons sunflower oil
1 tbs honey
2/3 cup tapioca starch flour + 1 1/3 cups warm water + 1 tablespoon of sunflower oil
Method:
1: Combine the buckwheat flour, salt , cream of tartar and chives in a large mixing bowl. Add the honey and sunflower oil and blend with a wire pastry blender until it is granular.
2: Dissolve the tapioca starch flour into warm water in a large glass measuring cup and add the 1 tablespoon of sunflower oil. Microwave until the mixture has thickened and becomes clear and sticky.
or:
2: To cook on the stove top. Dissolve the tapioca flour into the water in a small saucepan and add the 1 tablespoon of sunflower oil. Cook on medium heat on the stove top. Stirring frequently. The tapioca will gel quickly. Be careful not to overcook.
4: Cool the cooked tapioca, water and sunflower mixture in a separate pyrex glass bowl in a cold water bath for approximately 10 mins. To even the cooling, turn the mixture over after approximately 5 mins.
*PLEASE NOTE: The key to this recipe is cooling the cooked tapioca mixture. If you have a kitchen thermometer, the tapioca works best if cooled to 104 F or 40 C before kneading into the buckwheat mixture.
5: Add the cooked tapioca starch to the buckwheat flour mixture in the large mixing bowl.
6: Knead lightly by hand and form into a ball.
7: Divide into 4 patties. Roll out each patty until 1/8 - 1/4n thick.
8: Bake in a preheated oven at 375F for 15 mins-18 mins or until lightly browned.