Text 9384, 104 rader
Skriven 2011-04-09 07:59:24 av Dave Drum (1:18/200)
Ärende: DP 194
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Homemade Pita Bread-Part 1
 Categories: Bread
      Yield: 4 Servings
 
      4 c  Unbleached all-purpose flour
           -(plus
           -additional, if necessary)
      2 ts Baking powder
      1 ts Baking soda
      2 ts Sugar
      1 ts Salt
    1/3 c  Light olive oil
  1 1/3 c  Water, warm
 
  HAND METHOD:  In a large mixing bowl, sift together the flour,
  baking powder, and baking soda.  Make a well in the middle.  Into
  the well, put the sugar, salt, olive oil, and water.  Using a
  wooden spoon, stir to dissolve the salt and water.  Then stir to
  draw the flour into the liquid to blend until the mixture clumps
  together into a rough, shaggy dough.
  
  In a bowl, gather the dough together and briefly knead by hand
  until the dough forms a soft ball.  The dough should be moist
  but not sticky.  If the dough feels sticky, knead in about a
  tablespoon more flour.  If it feels dry or flaky, knead in up to
  1 tablespoon more of water, a teaspoon at a time.
  
  Onto a lightly floured work surface, turn out the dough and
  knead until it is shiny and smooth, about 2 to 3 minutes.  Shape
  the dough into a ball.
  
  FOOD PROCESSOR METHOD:  In a bowl of a food processor fitted with
  the metal blade, place the flour, baking powder, and baking soda.
  Pulse to blend.
  
  In a small bowl or large measuring cup, combine the sugar,
  salt, olive oil and warm water.  Stir to dissolve the sugar and
  salt.
  
  With the motor on, pour the liquid mixture through the feed
  tube.  Process until the dough forms a ball and rides on the
  blade, about 10 seconds.  The dough should be moist but not
  sticky.  If the dough feels sticky, add about a tablespoon more
  of flour.  If it feels dry or flaky, add up to 1 tablespoon more
  of water, a teaspoon at a time.
  
  Onto a lightly floured work surface, turn the dough and shape
  the dough into a ball.
  
  LET THE DOUGH REST:  Divide the dough into 8 pieces.  Roll each
  of pieces into a ball.  On a lightly floured baking sheet, place
  the 8 dough balls and cover them with a clean kitchen towel.
  Allow the dough to relax for at least 30 minutes, or up to 1
  hour.
  
  ROLL THE DOUGH:  Work with one piece of dough at a time, keeping
  the remainder covered with a clean kitchen towel to prevent them
  from drying out.
  
  On a lightly floured work surface, lightly press one of the balls
  of dough out into a disk.  Roll the disk into an 8-inch round
  about 3/16-inch thick.  Each time you roll over the dough, pick
  it up and rotate it a sixth of a turn to the right.  This will
  help achieve the round shape of the pita. (Do not worry if they
  are not perfectly round; they will taste just as good.)
  
  Roll out the remaining dough balls out using the same method,
  dusting each pita lightly with flour and stacking them on a large
  plate.
  
  COOK THE PITAS:  Heat a griddle or large dry skillet over
  moderately low heat until it is hot.  Be sure the pan is not too
  hot or the pitas will brown too quickly without cooking through.
  
  On the hot griddle/skillet, place a pita and cook until lightly
  browned on the bottom, about 2 minutes.  Turn it over using your
  fingers or a wide spatula.  Cook for 2 minutes more.  The pita
  may puff slightly as it cooks, but it will deflate after cooking.
  Remove the pita to a large plate or bread basket.  Cover with a
  cloth napkin to keep them warm.  Cook the remaining pitas in the
  same manner.
  
  The pitas will stay warm for hours if you wrap them, napkin and
  all, in alumimun foil and place them in a barely warm 150 degree
  F. oven.
  
  Makes 8 pocketless pitas.
  
  Recipe:  "Cooking Under Wraps - The Art of Wrapping Hors
  D'Oeurves, Main Courses, and Desserts" by Nicole
  Routhier.  Published by William Morrow and Company,
  1993
  
  From: David Pileggi                   Date: 05-16-99
  Fido-National Cooking Echo
 
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