Mom found and tried this recipe a few days ago.
Yum. O!
Pita Bread
2 cups all-purpose flour
1 cup pastry flour (or cake flour, Mom discovered...same thing?)
1 cup warm water (110 degrees F)
1 teaspoon active dry yeast
1 tablespoon applesauce
1/2 teaspoon salt
1 1/2 teaspoons white sugar
1 tablespoon olive oil
1. Dissolve the yeast and sugar in the warm water.
2. Combine the all-purpose flour, pastry flour and salt in a bowl. Stir in the yeast mixture and applesauce and knead. Dough shouldn't be sticky, but it shouldn't be dry either. If too sticky add 1 tablespoon of all-purpose flour till you get the right consistency. If too dry, add 1 tablespoons of water at a time till you get the right consistency.
3. Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and roll out till it's anywhere from a 6 to 8 inch circle
4. There are two ways to cook pita bread.
To Bake Pita:
Preheat oven to 500 degrees F and put a pita on a wire cake rack. Place rack in oven and cook for 3 minutes or until the bread stops puffing up. When you take it out, smash down the pita (Careful, its hot!) and quickly put it in a plastic freezer bag. (note: we liked this oven version! The pitas were softer and...bendier)
To Fry Pita:
Heat olive oil in a skillet over high heat. When almost smoking, place a pita in the pan and cook for a few minutes on each side, till brown spots begin to appear. It should look something like a tortilla when you're done. Put in a plastic bag once it has cooled a bit.
1 cup pastry flour (or cake flour, Mom discovered...same thing?)
1 cup warm water (110 degrees F)
1 teaspoon active dry yeast
1 tablespoon applesauce
1/2 teaspoon salt
1 1/2 teaspoons white sugar
1 tablespoon olive oil
1. Dissolve the yeast and sugar in the warm water.
2. Combine the all-purpose flour, pastry flour and salt in a bowl. Stir in the yeast mixture and applesauce and knead. Dough shouldn't be sticky, but it shouldn't be dry either. If too sticky add 1 tablespoon of all-purpose flour till you get the right consistency. If too dry, add 1 tablespoons of water at a time till you get the right consistency.
3. Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and roll out till it's anywhere from a 6 to 8 inch circle
4. There are two ways to cook pita bread.
To Bake Pita:
Preheat oven to 500 degrees F and put a pita on a wire cake rack. Place rack in oven and cook for 3 minutes or until the bread stops puffing up. When you take it out, smash down the pita (Careful, its hot!) and quickly put it in a plastic freezer bag. (note: we liked this oven version! The pitas were softer and...bendier)
To Fry Pita:
Heat olive oil in a skillet over high heat. When almost smoking, place a pita in the pan and cook for a few minutes on each side, till brown spots begin to appear. It should look something like a tortilla when you're done. Put in a plastic bag once it has cooled a bit.
Whichever way you do it...these are AMAZING with all sorts of fillings! Mom did one that had a sesame seed cream cheese, cucumbers, tomatoes, and guacamole. The next day I made one with the same cream cheese stuff, tomato, deli roast beef, and guac. Also amazing! Still not sure what the best way to re-warm them is. Microwave might work on low heat with moist paper towels, like you would with a tortilla...but low temp. oven might do better. My microwaved pita got a little tough once it cooled. As in, "are we sure this isn't going to pull my teeth out?" tough. I need to experiment. :)
2 comments:
Oh I can't take credit for that recipe...it came from Michelle Abernathy.
~Mom
Oh, okay. Thank you cousin Michelle!
Post a Comment