Never had roo meat, but i've heard people eat it. Tastes like chicken?
These pitas should come out hollow inside, but the original recipe has a typo, it should be 1/2 cup of whole wheat flour instead of 3/4. The Idea is to get about 3 cups
of dry ingredients to just over 1 cup
of liquid including the oil if added. The dough should be sticky and spongy-- not too dry and stiff. I use a little extra oat flour on hands for working the dough and rolling it out so it doesn't stick to everything.
The recipe is flexible, but keep in mind some dry ingredients absorb less liquid so the ratios may need adjustment. Next ill try 1 cup whole wheat flour and 1/2 cup of oat bran since the former has less carbs, but it also gives less rise in the dough.
Do not use any ingredients that have preservatives like molasses or bran cereals-- they will kill the yeast
1/4 cup of chick-pea (garbanzo bean) flour
1/4 cup of wheat gluten (with vitamin C added is best)
1 cup of oat flour or oat bran
1/2 cup of flax meal
1/4 cup of rye flour
1/2 cup of whole wheat flour
1/4 cup of pure wheat bran ( often found in the hot cereal isle)
2 tsp of active dry yeast or 1/2 a cube fresh (or one packet dry)
1 tsp of sea salt or lite salt
1 cup plus 2 Tbs of warm 100F not hot water
1 tsp of honey or sugar (used up in yeast fermentation)
2 Tbs of oil to make softer pitas (optional can substitute water instead)
These are quite good and compare to the Kangaroo WW pita pockets.
Proof the yeast: Mix into the warm water yeast, honey and sprinkle some garbanzo flour on top to feed the yeast-- wait till the mixture bubbles and smells yeasty or like beer.
I use a bread machine to mix doughson manual setting
. Warm all dry ingredients in the microwave and add to the yeast mixture, add oil then start the kneading cycle. Dough should be springy and not too wet or stiff when you press on it springs back quickly. You can add more water or dry ingredients to get it right-- this requires experience. Knead for about 10-15 minutes then allow to raise in a warm place till doubled in size (about two hours) then punch down and divide out into 12 or more equal balls of dough. Or just roll and cut out like cookies. Wait 30 minutes and press or roll dough into thin pita shape, the tortilla press works well. An empty juice can is a good pita like cookie cutter
Use flour, plastic wrap, floured cloth and/or oil to prevent sticking. Allow dough to rest for a few minutes (up to 30) and roll again if needed to keep flat. Allow pitas to raise again for 30 minutes then bake on cookie sheets-- about 12 minutes at 350F. Keep an eye on them, they will puff up to 2" thick or more and brown. They will be crisp right out of the oven, but will soften when cooled so they can be packed away or frozen without damage.
The net carbohydrate count I figure is around 9g per whole 6" pita and they are very high in fiber. Kangaroo's are ~24 net per pita figuring the weight at just over 2 oz each and 4 g fiber.
Note: If a more flat style bread is desired (like for pizza crust) just roll the dough again right before baking. For pizza crust I use LC or 100% whole wheat tortillas since getting pizza dough to stay thin enough is quite tricky.[quote]I made two batches today-- one with sourdough starter and one with a whole pkg of red star dried yeast. After sampling I found the sourdough taste and texture far superior. It was really good. Instead of a cup of plain filtered water I added 1/4 cup of sourdough starter. Its a batch I have kept for many years and is now maintained with 50% bread flour and water so it may add a few more carbs. I might be able to switch starter flours, but unbleached bread flour is a bit cheaper.
Starter can be frozen and will keep for many years, they used to use it in Alaska to chink log cabins in the 1800's and it will still grow if cultured.