Food recipes
Pita Bread
Pita Bread Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, yeast, baker's, active dry oil, olive, salad or cooking water, bottled, generic Directions: Place flour in a food proce...
Pita Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
Directions:
Place flour in a food processor with steel blade.
Add salt and yeast, process for 5 seconds.
While processor is running, add olive oil and water through the feed tube.
Process about 30 seconds and remove cover.
Dough should be barely sticky and in a ball, add water 1 tablespoon at a time if too dry, and process for 5-10 seconds.
If dough is too wet, add a tablespoon of flour and process for a couple of seconds.
Place dough on lightly floured surface and and knead by hand for about 1 minute by hand.
Lightly oil a large bowl and put the dough in it.
Cover and let it rise until doubled, about 2 hours.
Punch dough and divide it into 6-12 pieces.
Keep lightly floured and covered.
Preheat oven to 500F, use baking stones, or place a baking sheet on each rack.
Flatten each ball on a lightly floured surface and roll into a 6-8 inch circle.
Lightly flour each circle as finished, cover, but do not stack.
Starting with the first circles rolled, Place each circle on the sheet or stone and bake until lightly puffed (about 2-3 minutes).
If bread does not puff up, still remove it at 2-3 minutes, creases in dough may cause it not to puff.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
Directions:
Place flour in a food processor with steel blade.
Add salt and yeast, process for 5 seconds.
While processor is running, add olive oil and water through the feed tube.
Process about 30 seconds and remove cover.
Dough should be barely sticky and in a ball, add water 1 tablespoon at a time if too dry, and process for 5-10 seconds.
If dough is too wet, add a tablespoon of flour and process for a couple of seconds.
Place dough on lightly floured surface and and knead by hand for about 1 minute by hand.
Lightly oil a large bowl and put the dough in it.
Cover and let it rise until doubled, about 2 hours.
Punch dough and divide it into 6-12 pieces.
Keep lightly floured and covered.
Preheat oven to 500F, use baking stones, or place a baking sheet on each rack.
Flatten each ball on a lightly floured surface and roll into a 6-8 inch circle.
Lightly flour each circle as finished, cover, but do not stack.
Starting with the first circles rolled, Place each circle on the sheet or stone and bake until lightly puffed (about 2-3 minutes).
If bread does not puff up, still remove it at 2-3 minutes, creases in dough may cause it not to puff.