Food recipes
Puffy and Chewy Pita Bread with All-Purpose Flour
Puffy and Chewy Pita Bread with All-Purpose Flour Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table water, bottled, generic le...
Puffy and Chewy Pita Bread with All-Purpose Flour
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
Directions:
Add dry yeast and honey to boiling water cooled to the touch, then let sit for 10 minutes.
Combine the all-purpose flour, baking powder and salt in a bowl.
Add the yeast mixture and knead with your hands.
When well incorporated, add olive oil.
Knead until smooth, wrap in plastic wrap, put in a double boiler and allow it to rise (until it rises 1.5 times higher).
Lightly knead, then cut into thirds with a knife.
Cover with a damp kitchen towel, then let sit for 10 minutes.
With a rolling pin, roll out to 15-cm diameter circles.
Place on parchment paper, cover with a dry kitchen towel, then let sit for 15 minutes.
Place a piece of parchment paper over the dough, flip them over onto it, then bake in oven preheated to 230C for 2 to 3 minutes.
Remove them when they puff up, then cover with a damp towel until the cool.
Transfer to stock bags once they cool.
Lightly reheat in the oven then load them up.
I enjoyed mine with such fillings as Spicy Meat for Taco Rice (See.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
Directions:
Add dry yeast and honey to boiling water cooled to the touch, then let sit for 10 minutes.
Combine the all-purpose flour, baking powder and salt in a bowl.
Add the yeast mixture and knead with your hands.
When well incorporated, add olive oil.
Knead until smooth, wrap in plastic wrap, put in a double boiler and allow it to rise (until it rises 1.5 times higher).
Lightly knead, then cut into thirds with a knife.
Cover with a damp kitchen towel, then let sit for 10 minutes.
With a rolling pin, roll out to 15-cm diameter circles.
Place on parchment paper, cover with a dry kitchen towel, then let sit for 15 minutes.
Place a piece of parchment paper over the dough, flip them over onto it, then bake in oven preheated to 230C for 2 to 3 minutes.
Remove them when they puff up, then cover with a damp towel until the cool.
Transfer to stock bags once they cool.
Lightly reheat in the oven then load them up.
I enjoyed mine with such fillings as Spicy Meat for Taco Rice (See.