Winterr's words
Wednesday, April 25, 2007
Home made
Nothing too spectacular is going on right now, but I have been attempting to make home made pita bread. It worked out pretty good and is tasty if I do say so myself. I like being in my cooking moods, it reminds me of being with my mother, growing up I always remember her making something from home. Now my daughter likes joining in so it's working well.
I took photos of my bread making so I could email them to my mother and I decided to post one here so you can see too!
The picture is before they went into the oven of course and they actually worked yay!!! I'm surprised really, because I didn't think they would work out and they did. phew.
Well I am going to go off and get on with the rest of my day. Have a great week all!
4HC, if you would like the recipe here it is:
whole wheat pita bread
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)1 teaspoon honey
1 1/4 cups warm water (105–115°F)
2 cups bread flour or high-gluten flour, plus additional for kneading
1 cup whole-wheat flour
1/4 cup extra-virgin olive oil
1 teaspoon salt
Cornmeal for sprinkling baking sheets
preparation
Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.
Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.
Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.
Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.
Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.
• Pitas can be baked 1 week ahead and cooled completely, then frozen, wrapped well in foil in a sealed plastic bag. Thaw before reheating, wrapped in foil, 10 to 12 minutes in a 350°F oven.
This recipe is from epicurious.com
Labels: cooking
15 Comments:
so how difficult was it to make pita?
Good pita bread is excellent & I'm always impressed with cooking as I am mediocre at best at the gig.
Fatwonkkid,
It was easier than I thought, I am surprised, it tastes good too!
2dollar,
It does taste good if I do say so myself. I'm impressed with cooking too, i'm not great at it, but I like to try.
That sounds cool! Post the recipe!
4HC, ok just did!
Ahhhh..homemade pita bread. That sounds so good right now.
Seems like so much work but I'll bet they're divinely yummy! I could have used a few of those for the vegan gyros I made the other day.
Hi Carmel! :)
Phoenix,
It was good at the time too, it's all gone!
Dan,
We ate it all, sorry we didn't share so you could use it for your vegan gyros. :/
HI DAN!
I may try this. I love pitas and any kind of home-made bread. Thanks.
Yum, Carmel
So what time is dinner
I love pita bread, but too lazy to make it homemade!
Art,
if you do try it, let me know how it worked for you.
Quasar,
It's all gone, sorry :)
Nutz,
I'm often lazy, this is just one of those rare moments.
We have an eatable like this called Chappapathi :)
Ooooo, thanks, Carmel!
Sounds yummy. We'll have to try that!!!
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