Rye & Onion Pita, (coconut oil and pumpkin seed enhanced)

 This Onion & Rye Pita  worked pretty well, and the dill seed gave it an even more unique taste. I used coconut oil instead of vegetable oil, and replaced some of the flour with ground pumpkin seed. Other than that, this recipe is very much like the one from King Arthur Flour. 

The scallion prep took all  of my chives plus a bunch and a half of scallions (tops only). The King Arthur recipe called for 1 cup finely chopped chives or scallions. I started with three bucks worth of washed chives and the kitchen scissors, it barely made 1/3 cup. Good thing I had a bunch and a half of scallions on hand (about $1.50 worth), 1 cup of finely cut chives would have cost $10.00 and another trip to the store.

 With the 
2 cups warm water
2 tablespoons sugar
1 packet active dry yeast
2 cups whole rye flour
beginning to work, I prepared and set aside the other ingredients.


  The "sponge" was looking full and bubbly by the time I got the
1 cup chives and scallions (finely chopped)
1 cup pumpkin seed (ground and sifted) 
2 tablespoons dill seed
1 scant teaspoon salt, and
3 1/2 cups all-purpose flour
measured up and ready.

My mixing bowl was too small so I switched to a pot. I dumped the bubbly sponge, oil, salt, scallions and chives, dill seeds, ground pumpkin seed, and the all-purpose flour into the pot and stirred it as best as I could with a mixing spoon. I then began knead it and transferred it to a large,well floured sheet pan, and continued to knead it for 2 or 3 more minutes. I allowed the dough a short rest while I cleaned out and greased the mixing bowl. The pot would have been 
                                           a better fit.  

After the short rest, and more mashing, puling, and stretching,  it did feel less lumpy, and eventually springy. It was also as smooth as it seemed like it could be, full of onion pieces. 

The dough, now a nice smooth ball was placed in the greased bowl and flipped over to present a greasy top, and covered with a damp cloth. 





 
Lifting its skirt, it was easy to see it wouldn't fit in this bowl much longer.     

  Look out, it's got a knife! Even with butter knives to hold the towel a little higher the dough has filled the bowl and started to lift the towel as it surges past the soon to be engulfed cutlery. After the dough has risen, begin preheating the oven to 500 degrees Fahrenheit.

 After knocking down the dough and kneading out any stray bubbles, divide the dough into 8 pieces. On a floured surface roll each piece out into a circle about 7 inches in diameter. Place them 2 each on cornmeal dusted baking sheets and cover them with damp cloths and let them rest for at least 15 minutes.

  After the circles have rested and the oven has preheated, place the first baking sheet on the bottom rack, or pizza stone if you have one. Close the oven and wait 2 minutes. It's this first intense heat that begins to create the pocket. After 2 minutes move the pan to a higher rack for 5 to 6 more min.

None of mine ever ballooned up but as I prepared them for storage I cut them in half (to fit them into sandwich bags) and split them all easily. The dill was a little odd but I like them. Next time I might try Caraway seed.