16 July 2010

homemade pita

I know I said I was expanding this blog beyond just recipes, but we've been having so much fun in the kitchen lately! It hasn't been the greatest for my weight loss efforts, but my taste buds have been quite pleased with the results. This one was good for weight loss and it was tasty - Adam made pita bread and we stuffed it full of small beef strips with cucumber slices, black olives, tomato strips, and feta cheese, and drizzled olive oil over the whole thing.

Doesn't that pita look professionally made? It wasn't. The original recipe is here.

1 1/8 cups warm water
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast

Place all ingredients in mixing bowl and combine. (We use our food processor.)

Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.

Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

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