Soy - Pitas- Calcium rich and an easy way to beat Osteoporosis

Whole SOY -Wheat Pitas

Osteoporosis isn’t like a small deal. It’s a huge deal. It doesn’t take a major trauma to break osteoporotic bones, and fractures related to this devastating disease are a leading cause of hospitalization, disability, and even death. 

Did you know that an adult over age 50 who fractures a hip has a one in four chance of dying within one year? - 

Well here is one lady's quick fix to get some calcium into your body - tastily!

Soy flour contains about six times as much calcium as whole wheat flour. It contains no gluten, so in general it’s not a good choice for bread, but for a flatbread that’s not as critical. 

The words “raw” and “green” kept leaping to mind and happily, the baked pitas taste great. Their yellowish color was a tipoff that these were not your average wheat pitas, but otherwise you’d never have known. -

Yield: 8 pitas

Time:

• Mix and ferment sponge: 1 hour
• Mix final dough: 10 minutes
• Ferment: 1.5 hours
• Divide, rest, and roll out: 15 minutes
• Bake: 2 – 3 minutes per batch of 1 – 3 pitas

Sponge ingredients:

• 225 g whole wheat flour (I used white whole wheat but regular is fine also)
• 2.5 g (3/4 t.) instant yeast
• 280 g lukewarm water
• 
  

Final dough ingredients:

• All of the sponge
• 9 g salt (1.5 t. table salt)
• 14 g olive oil (1.5 t.)
• 185 g whole SOY flour
• More water at room temperature, as needed

Method:

1. Combine sponge ingredients in a medium bowl. Cover and let rest for one hour.
2. Stir salt and olive oil into sponge.
3. 
   
4. Add the 185 g flour and mix briefly to form a shaggy mass. It’s OK if not all of the flour is incorporated at this point.
5. 
   
6. Turn the dough and any loose flour out onto the counter. Knead to incorporate all of the flour. At this point the dough should be soft and tacky (not sticky). If it’s not tacky, add a bit more water. If it’s sticky, knead for a bit, then add a touch more flour if it’s still sticky.
7. Continue kneading for 8 – 10 minutes until the dough is smooth and elastic.
8. 
   
9. Place the dough back in its bowl. Cover and ferment 1.5 hours or until approximately doubled in volume.
10. 
    
11. Meanwhile, preheat the oven, with stone, to 450F).
12. 
    
13. Turn the dough out onto an unfloured counter and knead it a few times to degas it.
14. Divide the dough into 8 equal portions and shape each into a ball. Cover with a cloth and let rest for 10 minutes.
15. 
    
16. On a lightly floured counter, roll each ball into a disc about 7″ in diameter. They will be very thin. You can roll the first two or three, and then more as the first batch is baking.
17. Using a peel lightly sprinkled with semolina, transfer two or three pitas to the baking stone. (If you don’t have a peel, place the pitas on parchment paper and slide the parchment paper onto the stone.) Bake for 2 –3 minutes, until fully puffed. 
18. 
    
19. Don’t overbake or the pitas will be dry. (If a few don’t puff, they’ll still be delicious.)
20. 
    
21. Repeat with the remaining pitas. As they come out of the oven, wrap them in a towel to keep them warm.
22. 
    

These are best eaten as soon as possible after baking. I like a pocket sandwich with lightly (not deep) fried falafel and assorted vegetables. I feel better already.

- See more at: http://www.wildyeastblog.com/whole-wheat-pitas/#sthash.IWNciD1W.dpuf