So Mom says that I need to be posting more recipes. When Mom says do something I usually do it. Besides, the pita bread I made for our dinner party turned out great. I have some pictures. It’s Monday. I’m avoiding the treadmill so why not… My only regret is that I didn’t get a real picture of how awful my kitchen looked right after I was finished rolling out the dough. That’s the only bad part of making your own pita bread.
Before you think I’m crazy, let me explain why I choose to make pita bread. When we were in college, Ray had a professor who was from Lebanon. He invited us to his home for a home cooked meal made by his wife. Another of my many regrets is that I didn’t get the recipe for a pasta salad she made that night. I still think about it almost 15 years later. Anyway, they ordered home made pita bread from a store in Michigan. They told us their dog wouldn’t eat the bread that you get at the grocery store. When I ate their pita bread I knew why. We were poor college students. There was no way that I was going to buy bread and have it shipped.
Five years later we were in Iceland. Not much pita bread in Iceland and our new group of friends decided to make Greek food for a huge Easter lunch. I found this recipe and went to work with my handy bread machine. I’m on to a new bread machine because the other one literally walked off the counter. How I wish I was blogging then.
Anyway, here is the recipe….
1 1/4 cups water
3 cups of white bread flour (when people are coming over, I take no chances…for my family all purpose flour will work in a pinch.)
3 tablespoons sugar
2 tablespoons nonfat dry milk
1 teaspoon of salt
1 teaspoon yeast
1 tablespoon olive oil
nonstick cooking spray
- Place ingredients in order listed in bread machine pan. Select “dough” from the menu, push start. Wait for your dough to be prepared for you. (I also have notes for no bread machine. Email me and I’ll be happy to give them to you.)
- Remove bread from bread pan. Divide into 10 portions. Shape each one into a smooth ball, then use a rolling pin to roll each ball into a 6 inch circle on a lightly covered surface. (make sure it’s lightly covered I speak from experience – the bread gets a dusty/gritty texture) cover the dough and allow it rise for 30 minutes.
Use the time to work on your Greek Chicken. Just kidding. I actually just wanted a reason to use this picture. That chicken is really, really, good.Here is a picture of the dough as it rises. It never gets really thick. #3. Preheat oven to 450 degrees. Spray a baking sheet with cooking spray. Arrange 2 or 3 rounds on the sheet, bake for 6 minutes, or until bread is puffed up and brown on top, turning once after 3 minutes. Remove from oven to cool. Repeat with remaining dough.
This is another place where I do things differently. I spray the dough and place is sprayed side down on my heated grill. I stand outside with a glass of wine and cook it about 3 minutes on each side. Sometimes less. The same principal applies, if it bubbles turn it.
Mmmmm. So good. even though I bent that one piece and it really looks like a piece of grilled chicken. I think I’ll have a piece now for breakfast.