Re: ? anyone making the Pita's using the dry container ?

[Guest guest]

Funny you should post this-I just made some of these yesterday. I normally make

them with gluten free flour, which I grind in the Vitamix, but yesterday I was

reintroducing wheat to my diet after 10 years of being wheat free, so I ground

soft white winter wheat berries. A couple of tricks that are different from the

video...once you have ground your flour and added the water, pulse the machine

to get it all incorporated, but not to the point where it starts to form a

dough. Let is sit, untouched (with the lid on) in the machine for about 10

minutes, which allows the water to moisten all of the flour, and will make a

softer dough. After the 10 minutes, THEN pulse the machine to form your

dough-you won't need to scrape down the dough with a spatula as she did in the

video, making it quicker and even one less tool. After kneading, turn it out on

to your rolling board or mat, cover with a damp towel, and let it sit for

another few minutes-once again, this gets ALL of the flour moistened, and you

won't need to roll quite so hard (I have a little wooden roller on a handle that

makes these very easy to roll out. You can also cook them in a skillet, which

cooks them in SECONDS, and avoids you having to heat up your whole oven. Just

get a skillet VERY hot...I use Corning Visions cookware, but any skillet is

fine...no need to oil it. I lay my rolled bread round over the entire palm of

my hand, so I can easily flip it into the hot skillet-have a pair of tongs ready

in the other hand, since it litterally takes just seconds to cook the first

side. Flip it, and use your tongs to push around the outside edges of the

bread, and it will start to puff up like a HUGE balloon. You should have some

black or dark blisters on both sides of the bread. The minute you remove it

from the pan, it will deflate, leaving the pocket inside. Good fun to make!

You can also add a bit of oil to your dough if you want a chewier texture, but I

like them without oil. You can check youtube for videos on Indian Roti,

Chapati, or similar Indian flatbreads to get an idea of how the bubble forms.

Gluten free ones won't get the nice puffy bubble like wheat does, but they are

acceptable, just the same.

>

> After watching this video.. I may just have to get the dry container..

>

> Anyone make these Pita's ???? i love those veggie filled sandwiches..

>

>

> http://youtu.be/Zoe4gPx7KVo

>

[Guest guest]

Oh, and be sure to order your dry container from our Lea Ann...she can get you a

great deal and free shipping! I HIGHLY recommend the dry container-I use mine

more than I do the wet!

>

> After watching this video.. I may just have to get the dry container..

>

> Anyone make these Pita's ???? i love those veggie filled sandwiches..

>

>

> http://youtu.be/Zoe4gPx7KVo

>

[Guest guest]

Oh .... I LIKE your method better using a hot pan...

Ok since this is NEW thing for me.. how much wheat berries and how much water ..

since those appear to be the only two ingredients.. and

I am clumsy in the OVEN.. and have the scars on my forearms to prove that.. so

the skillet method is MUCH more appealing to me..

Oh another NEW thing to learn.. I LOVE LEARNING>>>>>

R

> >

> > After watching this video.. I may just have to get the dry container..

> >

> > Anyone make these Pita's ???? i love those veggie filled sandwiches..

> >

> >

> > http://youtu.be/Zoe4gPx7KVo

> >

>

[Guest guest]

Thanks for giving your added directions...just ordered one from

LeaAnn.. B.

[Guest guest]

I am just guessing at the amounts I used, since I never measure anything, but I

think about a cup and a half, maybe two cups of wheat berries, and VERY LITTLE

water-no where near what she used in the vidio-probably just a couple of

tablespoons full. I have been a baker my entire life, so measurements don't

mean much, I go more by looks, but you only need enough water to get the dough

to stick together and moisten the flour. Adding less at first is better, since

you can always add more. I did use a bit of sea salt in mine, added in before I

ground the berries, so it was well incorporated. I cook everything in my

solar oven, and now use my kitchen oven to store excess gadgets, lol, so I don't

want to have to take those out, or heat up the whole kitchen, so the skillet

method is way easier, quicker, and more fun, since you can SEE them puffing up

instantly!

> > >

> > > After watching this video.. I may just have to get the dry container..

> > >

> > > Anyone make these Pita's ???? i love those veggie filled sandwiches..

> > >

> > >

> > > http://youtu.be/Zoe4gPx7KVo

> > >

> >

>

[Guest guest]

GREAT! You will love it. As I said, I think I use my dry container more than

the wet! Being gluten free, it more than paid for itself in a short time. You

will find there is NO comparison to store bought flour that has been bleached

and sat on a shelf for who knows how long, as to freshly ground flour-just

lovely!

>

> Thanks for giving your added directions...just ordered one from

> LeaAnn.. B.

>

[Guest guest]

I just finished several pitas, munching on a fresh baked one as we speak.

I guess I need to watch the video. Does it have something to do with pita?

I use the pita Recipe from the Baking Bible but I mix/knead it in the food

processor simply because it's faster. Also I bake them at 500F instead if 475F

as she has in the Recipe. I bake them 3 minutes and must them with water after 1

1/2 minutes to get extra pocket size. If you would like I'll post the recipe on

the OT list.

Terry <now to watch the video>

Sent from my iPadHD

On Apr 30, 2012, at 1:00 PM, " crenita2 " <crenita@...> wrote:

> After watching this video.. I may just have to get the dry container..

>

> Anyone make these Pita's ???? i love those veggie filled sandwiches..

>

>

> http://youtu.be/Zoe4gPx7KVo

>

>

>

>

> ------------------------------------

>

> Please bookmark these pages:

>

> /links/

> (this is the Links page where I save the answers to FAQs and Answers, Recipes,

and LOTS of other helpful information - this page is always being added to)

>

>

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Collected Vitamix Wisdom! Go to this link to learn how to stop mail from

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and read messages online!

[Guest guest]

I have an older model..(the stainless steel) which still works..think it's

about 23 yrs old. I used to make the whole wheat bread in it sooooo many

times and I could have eaten the whole small loaf...good bread can be a vice

of mine. The old model did just fine in grinding up the wheatberry but just

decided to get the see through one which is the same reason I have the 5200

now.

Any one have other recipes for the whole wheat loaf?

B.

[Guest guest]

yes, please post the recipe Terry.. B

[Guest guest]

Holy Cow! I make mine with flour, salt, yeast, Olive oil and warm water. The

flour I use is pizza flour. Ive never tasted a wheat berry.

I do I have a dry container. I guess I need to order some wheat berries. I'm

not too impressed by the color but I can live with that if the flavor is great.

Terry

Sent from my iPadHD

On Apr 30, 2012, at 1:00 PM, " crenita2 " <crenita@...> wrote:

> After watching this video.. I may just have to get the dry container..

>

> Anyone make these Pita's ???? i love those veggie filled sandwiches..

>

>

> http://youtu.be/Zoe4gPx7KVo

>

>

>

>

> ------------------------------------

>

> Please bookmark these pages:

>

> /links/

> (this is the Links page where I save the answers to FAQs and Answers, Recipes,

and LOTS of other helpful information - this page is always being added to)

>

>

/links/IMPORTANT_VitamixE\

nthusiasts_Membership__001327149393/

> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you

unsubscribe, you will lose access to the Links page - an Encyclopedia of

Collected Vitamix Wisdom! Go to this link to learn how to stop mail from

coming, but STILL be a member of the group so you can STILL visit the Links page

and read messages online!

[Guest guest]

There are several types of wheat berries. Hard red winter wheat will make a

reddish brown flour, but soft white wheat berries are the palest cream color,

and make a lovely flour. You can usually find them in the bulk foods section,

so you can get a small amount to find which is best for you. Blending several

types of wheat, depending on what you want to use it for, is another way to

adjust the color of the final flour.

>

> > After watching this video.. I may just have to get the dry container..

> >

> > Anyone make these Pita's ???? i love those veggie filled sandwiches..

> >

> >

> > http://youtu.be/Zoe4gPx7KVo

> >

> >

> >

> >

> > ------------------------------------

> >

> > Please bookmark these pages:

> >

> > /links/

> > (this is the Links page where I save the answers to FAQs and Answers,

Recipes, and LOTS of other helpful information - this page is always being added

to)

> >

> >

/links/IMPORTANT_VitamixE\

nthusiasts_Membership__001327149393/

> > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you

unsubscribe, you will lose access to the Links page - an Encyclopedia of

Collected Vitamix Wisdom! Go to this link to learn how to stop mail from

coming, but STILL be a member of the group so you can STILL visit the Links page

and read messages online!

[Guest guest]

Thanks .

Sent from my iPadHD

On Apr 30, 2012, at 3:57 PM, " " <berrywell@...> wrote:

>

> There are several types of wheat berries. Hard red winter wheat will make a

reddish brown flour, but soft white wheat berries are the palest cream color,

and make a lovely flour. You can usually find them in the bulk foods section,

so you can get a small amount to find which is best for you. Blending several

types of wheat, depending on what you want to use it for, is another way to

adjust the color of the final flour.

>

>

>

>

>>

>>> After watching this video.. I may just have to get the dry container..

>>>

>>> Anyone make these Pita's ???? i love those veggie filled sandwiches..

>>>

>>>

>>> http://youtu.be/Zoe4gPx7KVo

>>>

>>>

>>>

>>>

>>> ------------------------------------

>>>

>>> Please bookmark these pages:

>>>

>>> /links/

>>> (this is the Links page where I save the answers to FAQs and Answers,

Recipes, and LOTS of other helpful information - this page is always being added

to)

>>>

>>>

/links/IMPORTANT_VitamixE\

nthusiasts_Membership__001327149393/

>>> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you

unsubscribe, you will lose access to the Links page - an Encyclopedia of

Collected Vitamix Wisdom! Go to this link to learn how to stop mail from

coming, but STILL be a member of the group so you can STILL visit the Links page

and read messages online!