Wednesday, June 6, 2012

My Dough Unpricked

Spelt dough ready to rise.
Today is rainy and cool. The perfect day to bake. I decided to make pita bread and wondered what would happen if I ignored the step about pricking the dough before baking.
Thus intellectually engaged, I set about the mixing and kneading and all the other fun stuff.

It has risen.
Beaten back to submission and ready to roll.
Rolled in barley flour and unpricked. Let the rebellion begin.
Here they are, baked.
Pricked and baked for comparison.
A second batch baked unpricked and rolled smaller and thicker. The things I do for science.

They're all baked and resting comfortably in a towel. Some will be frozen while others will be served with tonight's turkey-corn soup.
What more could a flatbread ask?


Reb said...

Looks good cuz. You'll have to tell us if there is a texture difference when you cut them open.

Leah J. Utas said...

You'll have my full report.

Frank Baron said...

Looking forward to the true test (taste).

I'd love to have fresh-baked bread semi-regularly. (Note to self: Tell Hilary to hang around with Leah more often.)

Leah J. Utas said...

Me, too, Frank.

Y'know, pita bread is dirt-easy to make.

Red said...

All sounds great especially the turkey corn soup.

messymimi said...

They look fun to make. Hope they turned out just right, either way.

Leah J. Utas said...

Red, the soup was pretty good.

Messymimi, they are fun to make. Both versions are tasty-fine.

the Bag Lady said...

Lovely! Glad to hear they both tasted fine (will remember the pricking step may be skipped. If I ever find time to bake anything again.)

Jenny Woolf said...

They look good, look like regular pitta breads. But, because you didnt prick them, when you eat them, you'll turn into a frog! :D

Leah J. Utas said...

Thanks, Bag Lady. I'm sure you'll be baking again before you know it.

Jenny, ribbit ribbit.

Hilary said...

I suppose we could all do with fewer pricks in our lives.

Leah J. Utas said...

LOL, Hilary.