Whole wheat pocket bread recipe

Whenever your stomach growls, you will most likely choose to open the mobile app and place an order. Maybe you are used to this kind of life, but you don’t think that the food outside is so monotonous and tastes like wax. So, in order to eat better, you need to learn how to make whole wheat bread from me.

1. Dissolve the yeast in a large bowl with warm water.

2. Then add whole wheat flour two or three times, about one cup each time, and stir in one direction for about 100 times or until the batter is uniform.

3. Cover and let stand for more than 30 minutes. The longer the time, the better the flavor of the final product. You can also put it in the refrigerator to ferment for 8 hours.

4. Sprinkle salt and olive oil evenly on the surface of the batter and continue stirring in the same direction until well mixed. Add whole wheat flour in two or three times, stirring with a long-handled spoon, adding about one cup each time, until the spoon can no longer stir. Pour the dough onto a floured chopping board and knead until the dough is smooth and elastic, about 8 to 10 minutes.

5. I used the pasta function of the bread machine and kneaded it for 14 minutes. At the end, I added 3 1/2 cups of all-purpose flour. The dough was a little wetter than the usual bread dough.

6. Six cups of flour is actually beyond the range of the bread machine. Please use this function carefully. I also added it while making it, and I didn’t realize that I needed so much all-purpose flour until the end. It can be seen that there are big differences between flours.

7. Cover the kneaded dough again and ferment it for the second time at room temperature. The book says it takes about 2 to 3 hours. The weather is hot now, and my dough fermented to twice its size in 1 hour.

8. Knead the fermented bread slightly to remove the large bubbles.

9. Divide into two and cover the half as it is

10. Divide half into 12 small pieces. The book says 8 pieces, it depends on your preference. Then roll the small pieces into small balls and cover them with plastic wrap to prevent the surface from drying out.

12. Flatten the dough ball with your fingers and gently roll it into a small round cake. The book says that the diameter of the round cake is about 8 or 9 inches and the thickness is no more than 1/4 inch. In fact, it doesn't matter if it's thinner or thicker, both can be inflated. Of course, the difference should not be too big.

This whole wheat pocket bread is not as difficult to make as everyone thinks. As long as we follow the steps, we can make delicious dishes. Housewives who like to cook, hurry up and try the dish introduced by the editor today.