Thursday, December 23, 2010

Pita Bread

Winter does strange things to you. There's a point where just below freezing starts to seem "warm." For me, it makes me incredibly reluctant to go on a quick grocery store run, which means I spend more time improvising. I wanted some bread to go with my soup, but was too lazy to go out to the store (not to mention grocery store pita bread usually isn't that good) and of course had no bread products in the apartment. I'm not sure how authentic this is, but it's good ... as long as you have patience. And for all of you who are afraid of yeast, it's time to get over it. Yeast isn't scary at all. :)

Pita Bread (from How to Cook Everything Vegetarian)

3 cups all-purpose flour
3 tbsp extra virgin olive oil
2 tsp instant yeast
2 tsp sea salt
1/2 tsp sugar

1. Combine flour, olive oil, yeast, salt, and sugar in a food processor.
2. Turn the machine on and 1 cup water.
3. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky.
4. Put the dought ball in a bowl and cover with plastic wrap. Let rise until dough doubles, 1 to 2 hours.
5. When dough is ready, form into a ball and divide into 6 pieces. Roll each piece into a ball. Cover with plastic wrap and let rest until they puff, about 20 minutes.
6. Roll each ball to 1/4" thick. Let rest 20 minutes.
7. Choose your cooking method: preheat oven to 350F and bake on a pizza stone or baking dish or use a heavy skillet and fry. You'll probably need 5 - 6 minutes per side.

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