Pita Bread
Source: Loaves of Fun : A History of Bread with Activities and Recipes from Around the World by Elizabeth M. Harbison
Traditional pita was made without any leavener, but I find my pita pockets are just a little bit better and easier to make if I add about a teaspoon of yeast.
1 1/2 cups alt-purpose flour
1 cup whole wheat flour
1 teaspoon (almost 1/2 package) yeast (optional)
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive oil
1 egg
1 cup water
Combine all the ingredients in a mixing bowl and make a firm, smooth dough. Let it sit for 1 hour undisturbed.
Heat the oven to broil or 550 degrees F. Divide the dough into eight equal balls. Put them on a cookie sheet and press or roll each ball into a very flat disk.
Bake for 4-5 minutes in the hot oven or until tightly toasted. Remove quickly when they're ready or else they'll burn.
Makes 8 pita pockets
Source: Loaves of Fun : A History of Bread with Activities and Recipes from Around the World by Elizabeth M. Harbison
Traditional pita was made without any leavener, but I find my pita pockets are just a little bit better and easier to make if I add about a teaspoon of yeast.
1 1/2 cups alt-purpose flour
1 cup whole wheat flour
1 teaspoon (almost 1/2 package) yeast (optional)
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive oil
1 egg
1 cup water
Combine all the ingredients in a mixing bowl and make a firm, smooth dough. Let it sit for 1 hour undisturbed.
Heat the oven to broil or 550 degrees F. Divide the dough into eight equal balls. Put them on a cookie sheet and press or roll each ball into a very flat disk.
Bake for 4-5 minutes in the hot oven or until tightly toasted. Remove quickly when they're ready or else they'll burn.
Makes 8 pita pockets
MsgID: 3129990
Shared by: Betsy at Recipelink.com
In reply to: Recipe: International Recipes (37)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: International Recipes (37)
Board: Daily Recipe Swap at Recipelink.com
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