Food recipes
Homemade Pita Bread with Greek Spice Mix
Homemade Pita Bread with Greek Spice Mix Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry wheat flours, bread, unenriched salt, table oil, olive, salad or cooking oil, olive, salad or...
Homemade Pita Bread with Greek Spice Mix
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
oil, olive, salad or cooking
spices, oregano, dried
spices, garlic powder
salt, table
spices, pepper, black
Directions:
For the bread: Combine the water and yeast in the bowl of an electric mixer fitted with the dough hook.
Let it sit for about 5 minutes, until foamy.
Add the flour, salt, and olive oil and mix on low speed for 1 to 2 minutes, until the flour is fully incorporated.
Increase the mixer speed to medium and mix for 3 to 4 minutes, until the dough forms a smooth ball.
Transfer the dough to a lightly oiled bowl and cover with a clean dish towel.
Let it rise for about 1 1/2 hours, until doubled in volume.
Transfer the dough to a lightly floured work surface and divide into 8 equal pieces.
Roll each piece of dough into a thin 8-inch circle.
Cover the pitas with the dish towel while you work.
Heat a few teaspoons of vegetable oil in a large cast-iron skillet over medium-high heat.
Add one pita to the pan and cook for 1 to 2 minutes per side, until golden brown and charred on both sides.
Remove the cooked pita to a plate.
Repeat with the remaining pitas, adding more oil as needed.
For the spice mix:: Stir together the oregano, garlic, salt, and pepper in a small bowl to combine.
While the pitas are still warm, sprinkle the spice mixture over the tops.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
oil, olive, salad or cooking
spices, oregano, dried
spices, garlic powder
salt, table
spices, pepper, black
Directions:
For the bread: Combine the water and yeast in the bowl of an electric mixer fitted with the dough hook.
Let it sit for about 5 minutes, until foamy.
Add the flour, salt, and olive oil and mix on low speed for 1 to 2 minutes, until the flour is fully incorporated.
Increase the mixer speed to medium and mix for 3 to 4 minutes, until the dough forms a smooth ball.
Transfer the dough to a lightly oiled bowl and cover with a clean dish towel.
Let it rise for about 1 1/2 hours, until doubled in volume.
Transfer the dough to a lightly floured work surface and divide into 8 equal pieces.
Roll each piece of dough into a thin 8-inch circle.
Cover the pitas with the dish towel while you work.
Heat a few teaspoons of vegetable oil in a large cast-iron skillet over medium-high heat.
Add one pita to the pan and cook for 1 to 2 minutes per side, until golden brown and charred on both sides.
Remove the cooked pita to a plate.
Repeat with the remaining pitas, adding more oil as needed.
For the spice mix:: Stir together the oregano, garlic, salt, and pepper in a small bowl to combine.
While the pitas are still warm, sprinkle the spice mixture over the tops.