1 1/2 tsp. yeast
2 1/2 cups warm water
2 TBS sugar
2 1/2 cup wheat flour (I use spelt)
2 cups ground spinach ( I shred mine with some extra water in the food processor or blender) Measure spinach after grinding.
1 tsp. salt
1 TBS oil (olive preferably)
2 1/2 to 3 1/2 cups white flour (I use a mixture of spelt or whole grain)
Mix first 3 ingredients in a large bowl then add flour, stir. Let sit for at least 1/2 hour or up to 8 hours.
Add salt and oil, mix. Then stir in the rest of the flour. If making into pitas you will need to knead in the rest of the flour. Cover and let rise 2 to 3 hours. Shape into balls, roll into circles then cook on hot griddle (between 350/400) for a minute on each side. If you want a softer pita, cook less, dryer, cook more.
For the Snack Cake variation simply add more water until you get a consistency slightly thicker than pancake mix. You can cut the rising time to 1/2 hour after the second addition of flour. Scoop them onto a greased hot griddle in the desired size and spread them a little with a spoon. Cook like a pancake.
This recipe also works well without the spinach.
Serve the snack cakes with peanut butter and yogurt mixed together, or homemade berry sauce, apple sauce or syrup-use your imagination. They are handy dandy and my kids love them!
I will post pictures today after mine are cooked.
They get eaten almost before they even hit the plate. These were made with my donut maker.
On the griddle. These are the snack cake version, they are softer and more moist.
