We keep buying whole wheat flour when we intend on buying plain unbleached white. This means I'm always looking for things to make with whole wheat flour just to use it up! At some point this week, I saw that we had containers of hummous and tapenade and such from an evening a while back, on the verge of going bad. I'd also just come back from work and I didn't feel like going on to get pocket bread to eat the stuff. Light-bulb flash: I decided to make some mini pocket bread. They're quick to make and, served hot out of the oven, they are delightful.
2 cup whole wheat flour – well sifted
1 tsp salt
1 Tbsp olive oil
Scant 1 cup hot water
- Dump all the ingredients in a bowl and mix, then knead the dough until smooth, adding flour until it no longer sticks to your fingers. Let it rest for 30 minutes, covered and away from drafts.
- Roll out the dough to a 1⁄4 inch or less and then cut out circles with a glass or cookie cutter or pat the circles into shape.
- Bake at 350°F until they puff up and start to brown, around 25 to 30 minutes.
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