Teff & Montina Pita (B&P26)

Baking & Pastry Project #26 - Teff & Montina Pita


With this recipe, I wanted to work with a flour I haven't used in a while - Montina. It's a type of perennial Indian ricegrass that grows wild from Southern Manitoba to the hills of Southern California. It's a wonderful flour that is high in protein and fiber.


It's a fabulous flour that goes in a wide variety of baked goods.  I enjoy using it in anything that has chocolate as it provides an additional layer of rich flavor. My children particularly enjoy chocolate chip cookies with Montina flour.


The flour blend for the pita rounds, is like a earthy whole wheat. It is a bit darker in color and tastes delicious. My husband and I thoroughly enjoyed these, but they were a bit too strong in flavor for our kids.


Recipe

Protein Content: 
Original Content: 29.64g
GF Content: 28.80 g

10 g Montina flour (0.7 g)
10 g brown rice flour (0.9 g)
20 g sweet rice flour (1.2 g)
20 g arrowroot starch (0.3 g)
48 g white bean flour (10.32 g)
6 g chia seed meal (1.26 g)
__________________________replaces the bread flour

12 g cocoa powder (3.23 g)
53 g ivory teff flour (5.83 g)
44 g millet flour (5.06 g)
__________________________replaces the wheat flour

20 g instant dry yeast
5 g sea salt
4 g sugar
4 g agar agar powder
190 ml water
12 g olive oil
25 ml agave syrup

1. Place all the dry ingredients into a large bowl and stir. Pour all the liquid ingredients into a medium sized bowl. Pour the liquid ingredients into the dry ingredients and blend thoroughly.

2. On a piece of parchment paper sprinkled with arrowroot starch, divide the dough into 6 pieces of equal size. Beginning with the first piece of dough, press it out into a round shape that are about 7 inches/18 cm in diameter. Continue with the other pieces of dough in the order that they were divided. Use arrowroot starch as needed to work the dough. Place the parchment paper on a cookie sheet, then relocate it to a warm location and allow the pita dough to rise for 30 minutes.

3. Place a baking stone into the oven and preheat the oven to 500 degrees F/260 degrees C. Slide the parchment paper with the pita rounds onto the baking stone. Bake for 3 to 4 minutes, so that the pita rounds are puffed, but not browned.  Cool before serving.

Other Posts in the Baking & Pastry Project

Index of Baking & Pastry Project Posts

Baking & Pastry Project #24 - Lavosh
Baking & Pastry Project #23 - Pizza
Baking & Pastry Project Week 12 - Pizza & Crackers
Baking & Pastry Project #22 - Soft Pretzels
Baking & Pastry Project #21 - Crescia al Formaggio
Baking & Pastry Project Week 11 - Parmesan & Pretzels
Baking & Pastry Project #20 - Craquelin

Baking & Pastry Project #19 - Brioche
Baking & Pastry Project Week 10 - Brioches