Food recipes
Pita Bread
Pita Bread Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic sweetener, syrup, agave salt, table wheat flour, white, all-purpose, unenriched oil, olive, salad or cooking Directions: Mix...
Pita Bread
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sweetener, syrup, agave
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
Directions:
Mix the yeast and the warm water in a large bowl and let sit for 10 minutes.
Stir in the agave syrup, salt and flour.
Mix until well combined.
Add in the oil and mix by hand or in a food processor for 6 to 8 minutes.
Cover the bowl and let the dough rise for 90 minutes in a warm, dry place.
Dough should double in size.
Preheat the oven to 425 degrees F and if possible, use a baking stone.
Punch the dough down and divide it into 8 pieces.
Roll them into balls, then cover and let rest for 20 minutes to let the dough relax.
Dust a clean work surface with flour, then roll each ball out to 1/8-inch thick and approximately 6 inches in diameter.
Cook on baking stone until puffed and starting to brown about 6 minutes each side.
Spritz the oven with water, during baking, to create nice crisp pitas.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sweetener, syrup, agave
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
Directions:
Mix the yeast and the warm water in a large bowl and let sit for 10 minutes.
Stir in the agave syrup, salt and flour.
Mix until well combined.
Add in the oil and mix by hand or in a food processor for 6 to 8 minutes.
Cover the bowl and let the dough rise for 90 minutes in a warm, dry place.
Dough should double in size.
Preheat the oven to 425 degrees F and if possible, use a baking stone.
Punch the dough down and divide it into 8 pieces.
Roll them into balls, then cover and let rest for 20 minutes to let the dough relax.
Dust a clean work surface with flour, then roll each ball out to 1/8-inch thick and approximately 6 inches in diameter.
Cook on baking stone until puffed and starting to brown about 6 minutes each side.
Spritz the oven with water, during baking, to create nice crisp pitas.