No Greek feast would be complete without an appetizer of pita and dips. We made pita pocketsa while ago, but we have never shared our favorite pita recipe with you.
This recipe makes 12 pitas, but we usually double it because we really like them. Throughout the day, we'll also give you a bunch of different dips to try.
ingredients
1 c + 1/2 c warm water
1 Tbsp active dry yeast
1 Tbsp sugar
2 tsp salt
4 c. bread flour (regular flour is ok, but bread flour makes them lighter)
1 Tbsp olive oil
instructions
1. Dissolve sugar in 1/2 c warm water. Stir in yeast. Cover and let sit for 15 minutes. Meanwhile dissolve salt in 1 c warm water.
2. Put the flour in the bowl of an electric mixer.
Make a well in the center.
3. Pour yeasty water and salty water into the well. Mix with the dough hook for 5 minutes or so until its mixed well.
Cal's tip: this makes pretty sticky dough, you can add a little more flour if you want, but its going to be stickier than the average bread dough.
4. Add olive oil to the mixer, and blend until absorbed.
5. Cover and let rest for 1 1/2 - 2 hours.
6. Heat the oven to 350, with a pizza stone.
Cal's tip: If you don't have a pizza stone, that's ok. Just use a baking sheet.
7. Break off dough in egg-sized chunks. Roll out on a lightly floured surface and/or stretch in your hand.
Roll out your pigs, too (if applicable)
8. Place on the pizza stone. Poke holes in them with a fork. Bake 2-3 minutes, flip, then cook another 2-3 minutes.
9. At this point you can either freeze or refrigerate them to store, or you can proceed if you are eating them right away.
10. Heat a small amount of olive oil on a medium skillet. Heat pita, flipping once, until slightly browned on both sides.
These pitas are perfect. They are slightly crisp on the outside and super soft on the inside. Since you fry them up just before eating, they taste freshly baked all week.
Hope you enjoy! Stay tuned for something to dip these pitas into...
Moo!
No comments:
Post a Comment
comments make pigs and cows happy!