Okara Pita Bread

The pita bread made from this recipe was much lighter than previous recipes, and I've tried 3 or 4. It's a great way to use your akara, and I think next time, I'll up the whole wheat flour, and perhaps try adding either sauteed onion or sesame seeds to the top after I roll the pitas out, and before baking.

2 cups warm water (no more than a warmish body temp or the yeast will die)
1 tablespoon yeast
2 tablespoons honey (or vegan sub - I used agave nectar)
1/2 tablespoon salt (I cut this in 1/2 from the original recipe)
1/2 cup warm wet okara (or substitute mashed soft tofu)
1 cup whole wheat flour
4 to 5 cups unbleached all purpose flour

• In a large mixing bowl mix the water, yeast and honey or substitute well.

• Let sit for 5 minutes to dissolve the yeast.

• Mix in salt and okara.
• Add one cup whole wheat flour and two cups of the unbleached all purpose flour. Beat well to develop the gluten. Continue to add the rest of the white flour until you get a stiff dough. Knead the dough for at least 10 minutes. Cover the bowl with a clean kitchen towel and place in a warm spot to rise for approximately 1 hour.
• After the hour, punch the dough down, and knead a few times. Preheat the oven to 450 degrees. Divide the dough into 12-15 portions (the original recipe said 10-12, but with the okara it makes lots more!) Roll the portions into balls, cover and let rest for 10 minutes.
• After the 10 minutes, take a ball of dough, and flatten it to 1/4" with a rolling pin, shaping it into a round. Place on a greased cookie sheet. Repeat for the remainder of the dough, placing two to a cookie sheet (3 if smaller). Bake for 5 - 7 minutes until browned. Make sure to keep your eye on these because I've found that with successive batches, the oven temp goes up!

• Move to a wire rack to cool while you flatten and bake the rest of the dough. Makes approximately 12-15 pitas.

from Okara mountain