Oklahoma has a pretty large belt farmed for Red Winter Wheat. I decided to try and make a new recipe using same this past week. Buying my Red Winter Wheat flour made me think of various Made in Oklahoma traditions.
My family farms in the Northern and NE quadrant of Oklahoma. Soybeans and Red Winter Wheat is mostly their crop. Red Winter Wheat is typically milled for baking flours, and my Aunt faithfully used to make parting comments that would include "Make sure you buy products made with Red Winter Wheat and Soybeans!" And indeed I do check labels for that.
Shawnee Mills is the local mill for Made In Oklahoma flours and premixed products. They are located a few miles East of Oklahoma City. http://shawneemillcart.com/Merchant2/merchant.mvc?Screen=CTGY&Store_Code...
Humorous to consider that most of Oklahoma's Red Winter Wheat crop comes from WEST of Oklahoma City.http://newsok.com/flour-power-shawnee-mills-bags-share-of-biscuit-sales/...
Shawnee Mills products are pretty versatile, and they have a tradition, which they may or may not still uphold.. that if new brides send their wedding invitation to the company, the company will return a gift box of Shawnee Mills goods. On their webpage, I see that they have a gift packed box of samples, and wonder if that has replaced the quaint tradition. You might contact the company and see. I was once one of those brides, and here this is my preferred basic flour. In Atlanta, White Lily has been the fav, but it is a soft wheat. Different flours produce different products in baking, and so it is fun to try them out and see what works.
Everyone says that Pita can't be made at home. I tried this weekend and it was ok.
I used the Epicurious Recipe for basic Pita, not the whole wheat. http://www.epicurious.com/recipes/member/views/HOMEMADE-PITA-BREAD-50070791
First the yeast has to be proofed.
The photographs show the sequence, which is relatively brief of the dough resting and rising, division of the kneaded dough and more resting and then rolling into circles.
The super hot oven of 500 degrees, on the lowest shelf of the oven and then flipping the pita for a short remaining baking time. Pita is known as "pocket" bread, as the circle of dough pops up making the pocket when baking.
When the pita is done, it is taken and compressed gently to remove the air and placed in a bag or covered dish. I found that putting it in a covered casserole was a better bet for me, as it would allow serving warm and storing with less exchange.
I do see other Middle Eastern bread recipes being made with semolina flour (often thought of a the flour used to make pasta) or other kinds of flour and wonder what others might do.
The left overs can be eaten or used another day, or made into pita chips, seasoned as you wish. As with many homemade breads, it is best eaten when freshly baked, warm. It needs to be stored in the fridge if there is any left.