Food recipes
Multigrain Pita Bread with Sun Dried Tomato
Multigrain Pita Bread with Sun Dried Tomato Ingredients: leavening agents, yeast, baker's, active dry honey water, bottled, generic wheat flour, white, all-purpose, unenriched water, bottled, generic oil, olive, salad...
Multigrain Pita Bread with Sun Dried Tomato
Ingredients:
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, garlic powder
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
tomatoes, red, ripe, raw, year round average
Directions:
Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 10 minutes.
Combine the flour, olive oil, salt, garlic powder, sunflower and pumpkin seeds and white sesame seeds, sundried tomatoes in a large mixing bowl.
Pour yeast mixture into center and stir until dough can be gathered into a ball.
Knead dough floured board until smooth.
Place dough in a large, lighty oiled bowl.
Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 1 1/2 hours.
Punch down dough; place on lightly floured board.
Divide dough into 12 equal pieces.
Shape into circles and place on nonstick cookie sheets.
Allow to rest, covered with damp towel for 30 minutes.
On lightly floured board, roll out each piece of dough to a circle, about 6 inches in diameter.
Place on non-stick cookie sheets; loosely covered by kitchen towels, let stand for another 30 minutes.
Preheat oven to 500 F.
Just before you place the pan in the oven, flip each pita over on its other side.
Bake on bottom rack oven for 5 minutes.
Once one cookie sheet, you can bake 2 to 3 pita breads at one time.
Remove pitas from cookie sheets and let cool on rack.
Store in airtight container in refrigerator.
To serve, reheat wrapped in aluminum foil at 350F (180C) F for 10 minutes.
Ingredients:
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, garlic powder
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
tomatoes, red, ripe, raw, year round average
Directions:
Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 10 minutes.
Combine the flour, olive oil, salt, garlic powder, sunflower and pumpkin seeds and white sesame seeds, sundried tomatoes in a large mixing bowl.
Pour yeast mixture into center and stir until dough can be gathered into a ball.
Knead dough floured board until smooth.
Place dough in a large, lighty oiled bowl.
Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 1 1/2 hours.
Punch down dough; place on lightly floured board.
Divide dough into 12 equal pieces.
Shape into circles and place on nonstick cookie sheets.
Allow to rest, covered with damp towel for 30 minutes.
On lightly floured board, roll out each piece of dough to a circle, about 6 inches in diameter.
Place on non-stick cookie sheets; loosely covered by kitchen towels, let stand for another 30 minutes.
Preheat oven to 500 F.
Just before you place the pan in the oven, flip each pita over on its other side.
Bake on bottom rack oven for 5 minutes.
Once one cookie sheet, you can bake 2 to 3 pita breads at one time.
Remove pitas from cookie sheets and let cool on rack.
Store in airtight container in refrigerator.
To serve, reheat wrapped in aluminum foil at 350F (180C) F for 10 minutes.