hey there! great recipe, but what can I substitute with vital gluten?? EDIT: I tried these with cornstarch instead of vital gluten and these were absolutely amazing!!!
Thanks for the lovely feedback 😍. Vital gluten is for giving extra boost for gluten development when using whole wheat flour. For those who aren’t used to working with 100 percent whole wheat flour, it may be good to try mixing half whole wheat flour and half white flour to perfect the recipe because the gluten development will be easier. If using only whole wheat flour and you don’t have vital gluten then more care should be taken for development of gluten. For that, combine flour with water and let it rest few minutes to absorb water very well (whole wheat flour takes longer to absorb). Then knead much longer than what you would do with white flour, so that the dough becomes elastic and stretchy without breaking too easily. Don’t make the dough too dense.
Some pitas may not puff up occasionally, but most of them should. The pan should be hot enough, they should be rolled out evenly and thick enough. At this link I talk more about it. www.thedeliciouscrescent.com/whole-wheat-pita-bread/
hey there! great recipe, but what can I substitute with vital gluten??
EDIT: I tried these with cornstarch instead of vital gluten and these were absolutely amazing!!!
Thanks for the lovely feedback 😍. Vital gluten is for giving extra boost for gluten development when using whole wheat flour. For those who aren’t used to working with 100 percent whole wheat flour, it may be good to try mixing half whole wheat flour and half white flour to perfect the recipe because the gluten development will be easier. If using only whole wheat flour and you don’t have vital gluten then more care should be taken for development of gluten. For that, combine flour with water and let it rest few minutes to absorb water very well (whole wheat flour takes longer to absorb). Then knead much longer than what you would do with white flour, so that the dough becomes elastic and stretchy without breaking too easily. Don’t make the dough too dense.
@@TheDeliciousCrescent okay thank you!!!
When i put on the panm the pita doesn't swell. What could be the problem? I don't use food mixer
Some pitas may not puff up occasionally, but most of them should. The pan should be hot enough, they should be rolled out evenly and thick enough. At this link I talk more about it. www.thedeliciouscrescent.com/whole-wheat-pita-bread/
Wow beautiful 😍
Thanks 😊
How can I make this without yeast
This is another recipe that does not use yeast. www.thedeliciouscrescent.com/skillet-flatbreads/