You may have heard of the bread in “5 minutes a day” craze: a series of books by Jeff Hertzberg and Zoë François, which have become very popular because they taste good and require minimum effort. The idea is that you make non-kneaded dough, keep in it the refrigerator and use it throughout the week for fresh bread. I am particular found of using their whole wheat dough recipe to make pita, because it goes from cold dough to warm pita in the time it takes me to microwave whatever else I’m having for lunch. It’s amazing!
Whole Wheat Dough
slightly adapted from Artisan Pizza and Flatbread, by Jeff Hertzberg and Zoë François
Makes eight 1/2-pound pizzas or flatbreads. I usually halve it.
3 1/2 c. lukewarm water
1 T granulated yeast
1-1 1/2 T salt
2 T sugar/honey
1/8 c. olive oil
7 c. whole wheat flour
Variation: Use half whole wheat flour and half unbleached all-purpose. Decrease water to 3 1/4 c.
To mix the dough:
1. Mix yeast, salt, sweetener and olive oil with water in 5-quart bowl, or lidded food container.
2. Mix the remaining dry ingredients without kneading.
3. Cover leaving an corner of the lid open, and allow it to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate it in a lidded container (again, with the lid not completely sealed) and use for pizza or flatbread over the next 7 days. Or store the dough for up to 3 weeks in the freezer in 1/2-pound portions. When using frozen dough, thaw it in the refrigerator overnight before use.
On pita-making day:
1. Pre-heat oven to 500º F. (If using pizza stone, preheat for 30 min.)
2. Remove lid from dough and sprinkle flour on top of it. Grab a hunk about the size of an orange (1/2 lb). Pull the floured side around as much as possible to make a neat ball.
3. Roll-out on floured surface to 1/8 or 1/4 in. Transfer to pizza stone or cookie sheet with parchment paper. Using plenty of flour will make for an easier transfer.
4. Bake for 5-7 min, until it has stopped rising and is a bit lightly browned.
5. Wrap in a towel and place on wire rack or serve immediately.
On pizza-making day:
1. Follow steps 1-3 above, but add your toppings before putting it in the oven. If using a cookie sheet and parchment paper, assemble directly on that. If using a pizza stone, you’ll need to assemble on a pizza peel or substitute (floured cutting board?).
2. Cook until it looks done (10 min? 15 min?).
In our experience, the pizza only serves 2. Or maybe 1.5. 