Sunday, September 26

Pita Bread

Our challenge to bypass packaged foods has led to some great cooking adventures in the garden unit. We no longer run to the store for a can of tomatoes or a package of bread or a bag of pretzels, only open up our cook books and get creative. In the spirit of homemade goods, I ventured to make pita bread for our welcome-back potluck back in August. I must say at first I was a bit apprehensive, but pita bread is a definite hit and so simple to prepare. The other day, I was at the store and noticed the pita bread selling for three dollars. As easy as it would be to purchase a pack of pitas, it is so much more satisfying to put in a bit of time and effort to make a beautiful creation.
Introducing my newest favorite recipe:

Pita Bread

1 1/2 cups of whole wheat flour
1 1/2 cups of white flour
2 teaspoons of salt
2 teaspoons of yeast (the instant kind)
2 tablespoons of olive oil
1 1/2 cups of water (luke warm)

Mix all the ingredients together.
Add extra flour if the dough is too sticky. Then knead the bread for about 5 to 10 minutes. After kneading, place dough in a bowl, cover, and refrigerate. The dough should refrigerate for around 3 hours. It can also be left in the fridge up to 3 days. It is a great dough to prepare and then make when you have some spare time.
Out of the fridge, divide the dough into 8 to 12 sections depending on what size of pita you would like. Roll each section into a ball and then flatten out into a disc with your palm. Cover, and let these rest for 20 minutes. Next, stretch out each disc into a pita, aim for 1/4 to 1/2 inch thick. It takes a bit of trial and error to get the thickness just right (either way, the end product is tasty!). Let the dough rest for another 5 to 10 minutes. The final step is to cook the pita. Heat the skillet (no need to use oil), and once the pan is hot, cook the pita on one side until it gets puffy, then flip. Cook until brown spots appear. Then repeat!

Pita bread is so simple and the end product is not only delicious, but so beautiful! It is a great recipe to make and then freeze. Happy cooking!

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