Post by Indilwen on Mar 22, 2012 13:45:00 GMT 12
Pita Bread
For the truly adventurous who wish to create an authentic Middle Eastern meal from scratch, I have included a recipe for baking your own pita. I find baking bread helps one to slow down, breathe, and let go. This basic bread, prepared since Biblical times (over open fires) is very simple to make. You have the choice of letting it rise from 3 to 11 hours. This means you could prepare the dough in the morning, let it rise all day, and bake it for dinner. Alternatively, you can prepare it in the evening and bake it in the morning.
1 C warm water
1 t yeast
1 t honey
1 t olive oil
1 t salt
1¾ C whole wheat pastry flour, sifted
½-1 C unbleached white flour, sifted
1. Proof the yeast by sprinkling it on top of warm water. Let it sit for 5 minutes. If the water is too hot it will kill the yeast. If the water is too cold the yeast will not activate.
2. Add yeast water, honey, oil, and salt to a large bowl.
3. Mix in whole wheat flour and ½ C white flour. Add just enough additional white flour to make it into a solid ball. (Sifting the flour adds air to it as well as remove any clumped pieces.)
4. Knead the dough on a floured board for about 5 to 10 minutes, until it is quite smooth.
5. Place in a lightly oiled bowl. Roll the dough in oil to coat all sides. Cover and let rise for 3 to 11 hours.
6. Punch the dough down about 60 minutes before you want to bake it.
7. Preheat the oven to 400 degrees.
8. Divide the dough into six balls. Roll each ball into a 6” circle, about 1/8 inch thick.
9. Sprinkle corn meal on two baking sheets and place the pita circles on top. Cover with a damp cloth and let rise about 40 minutes.
10. Bake for 10 to 12 minutes. If you plan to eat the pitas immediately, remove them from the baking sheet and cover with a cloth to keep soft. If you will be using them within a couple of days, put them in the freezer.
11. Open the center of each pita gently with a sharp pointed knife.
To assemble the Pita
1. Chop 1 C lettuce very small.
2. Chop 2 tomatoes very small.
3. Heat pita slightly, cut a slit on the top.
4. Place some lettuce and tomato mixture on bottom of the pita and top with two falafel balls. (See recipe to make).
5. Spoon 3 T tahini sauce on top. (See recipe to make).
6. Repeat above layer again.
7. Fold a small square of tin foil on bottom of pita.
8. Serve immediately with plenty of napkins.
Very Yummy ....
For the truly adventurous who wish to create an authentic Middle Eastern meal from scratch, I have included a recipe for baking your own pita. I find baking bread helps one to slow down, breathe, and let go. This basic bread, prepared since Biblical times (over open fires) is very simple to make. You have the choice of letting it rise from 3 to 11 hours. This means you could prepare the dough in the morning, let it rise all day, and bake it for dinner. Alternatively, you can prepare it in the evening and bake it in the morning.
1 C warm water
1 t yeast
1 t honey
1 t olive oil
1 t salt
1¾ C whole wheat pastry flour, sifted
½-1 C unbleached white flour, sifted
1. Proof the yeast by sprinkling it on top of warm water. Let it sit for 5 minutes. If the water is too hot it will kill the yeast. If the water is too cold the yeast will not activate.
2. Add yeast water, honey, oil, and salt to a large bowl.
3. Mix in whole wheat flour and ½ C white flour. Add just enough additional white flour to make it into a solid ball. (Sifting the flour adds air to it as well as remove any clumped pieces.)
4. Knead the dough on a floured board for about 5 to 10 minutes, until it is quite smooth.
5. Place in a lightly oiled bowl. Roll the dough in oil to coat all sides. Cover and let rise for 3 to 11 hours.
6. Punch the dough down about 60 minutes before you want to bake it.
7. Preheat the oven to 400 degrees.
8. Divide the dough into six balls. Roll each ball into a 6” circle, about 1/8 inch thick.
9. Sprinkle corn meal on two baking sheets and place the pita circles on top. Cover with a damp cloth and let rise about 40 minutes.
10. Bake for 10 to 12 minutes. If you plan to eat the pitas immediately, remove them from the baking sheet and cover with a cloth to keep soft. If you will be using them within a couple of days, put them in the freezer.
11. Open the center of each pita gently with a sharp pointed knife.
To assemble the Pita
1. Chop 1 C lettuce very small.
2. Chop 2 tomatoes very small.
3. Heat pita slightly, cut a slit on the top.
4. Place some lettuce and tomato mixture on bottom of the pita and top with two falafel balls. (See recipe to make).
5. Spoon 3 T tahini sauce on top. (See recipe to make).
6. Repeat above layer again.
7. Fold a small square of tin foil on bottom of pita.
8. Serve immediately with plenty of napkins.
Very Yummy ....