[clinton/website/site/unknownlamer.org.git] / Pita.html

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    <title>Pita</title>
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    <h1>Pita</h1>
   <div class="contents">
<dl>
<dt>
<a href="#sec1">Ingredients</a>
</dt>
<dt>
<a href="#sec2">Directions</a>
</dt>
<dd>
<dl>
<dt>
<a href="#sec3">Yeast Starter</a>
</dt>
<dt>
<a href="#sec4">Bread</a>
</dt>
</dl>
</dd>
<dt>
<a href="#sec5">Notes</a>
</dt>
</dl>
</div>


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<h2><a name="sec1" id="sec1"></a>
Ingredients</h2>

<ul>
<li>1 1/2 cups white wheat flour</li>
<li>1 1/2 cups red or spring wheat flour</li>
<li>1 tsp salt</li>
<li>1 tbsp honey</li>
<li>2 tbsp olive oil</li>
<li>1 1/2 cups water</li>
<li>Yeast</li>
</ul>


<h2><a name="sec2" id="sec2"></a>
Directions</h2>

<h3><a name="sec3" id="sec3"></a>
Yeast Starter</h3>

<p class="first">If you are using a sourdough starter make a sponge containing one cup
of water and 1 1/4 cups flour (including the stuff in the bit of the
mother you used). Rising times will, as per usual, be variable.</p>

<p>If you use commercial yeast subtract the amount of water you use when
proofing the yeast from the water used in the recipe.</p>


<h3><a name="sec4" id="sec4"></a>
Bread</h3>

<ol>
<li>Mix salt, flour, and, yeast if using dry breadmachine yeast</li>
<li>Blend in olive oil, water, and yeast if using sourdough or a
proofed starter; stir into a ball</li>
<li>Knead for tenish minutes</li>
<li>Lightly coat a bowl with olive oil and drop the dough into it;
cover and let the dough rise in it for about 90 minutes (usual
bubble / punch deal)</li>
<li>Split into 6-8 balls and let it rest for 20 minutes;
simultaneously preheat the oven to 400°F with a baking sheet or
stone or whatever you bake bread on (whee, parallelism)</li>
<li>Throw some flour onto a work surface and the tops of the dough
balls; flatten into 1/4 inch thick pita shaped blobs</li>
<li>Put a bowl of water into the oven on the bottom rack and bake for
about 10 minutes</li>
</ol>


<h2><a name="sec5" id="sec5"></a>
Notes</h2>

<p class="first">With a 1:1 <em>white wheat:red wheat</em> ratio the bread is a tad bit
heavy&mdash;try using a 2:1 <em>white wheat:red wheat</em> ratio to make it a bit
lighter if you'd like.</p>


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<p class="cke-footer">clinton: last time I was a bit weak (*sniff* level four and only 18 hp)
clinton: I had a -1 intelligence modifier for the first three weeks
emacsen: what about your character?
</p>
<p class="cke-timestamp">Last Modified:
    January 21, 2013</p>
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Commit	Line	Data
3cb3fdfc	1	<?xml version="1.0" encoding="utf-8" ?>
	2	<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN"
	3	"http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd">
	4	<html xmlns="http://www.w3.org/1999/xhtml">
	5	<head>
	6	<title>Pita</title>
	7	<meta name="generator" content="muse.el" />
	8	<meta http-equiv="Content-Type"
	9	content="text/html; charset=utf-8" />
11f9bd69 CE	10	<meta name="viewport"
11f9bd69 CE	11	content="width=device-width, initial-scale=1.0" />
98266870	12	<link href="https://feeds.unknownlamer.org/rss/site-updates"
3cb3fdfc	13	rel="alternate" type="application/rss+xml" title="Updates Feed" />
	14
	15	<link rel="stylesheet" href="default.css" />
	16	</head>
	17	<body>
	18	<h1>Pita</h1>
	19	<div class="contents">
	20	<dl>
	21	<dt>
	22	<a href="#sec1">Ingredients</a>
	23	</dt>
	24	<dt>
	25	<a href="#sec2">Directions</a>
	26	</dt>
	27	<dd>
	28	<dl>
	29	<dt>
	30	<a href="#sec3">Yeast Starter</a>
	31	</dt>
	32	<dt>
	33	<a href="#sec4">Bread</a>
	34	</dt>
	35	</dl>
	36	</dd>
	37	<dt>
	38	<a href="#sec5">Notes</a>
	39	</dt>
	40	</dl>
	41	</div>
	42
	43
11f9bd69 CE	44	<!-- Page published by Emacs Muse begins here -->
11f9bd69 CE	45	<h2><a name="sec1" id="sec1"></a>
3cb3fdfc	46	Ingredients</h2>
	47
	48	<ul>
	49	<li>1 1/2 cups white wheat flour</li>
	50	<li>1 1/2 cups red or spring wheat flour</li>
	51	<li>1 tsp salt</li>
	52	<li>1 tbsp honey</li>
	53	<li>2 tbsp olive oil</li>
	54	<li>1 1/2 cups water</li>
	55	<li>Yeast</li>
	56	</ul>
	57
	58
	59	<h2><a name="sec2" id="sec2"></a>
	60	Directions</h2>
	61
	62	<h3><a name="sec3" id="sec3"></a>
	63	Yeast Starter</h3>
	64
	65	<p class="first">If you are using a sourdough starter make a sponge containing one cup
	66	of water and 1 1/4 cups flour (including the stuff in the bit of the
	67	mother you used). Rising times will, as per usual, be variable.</p>
	68
	69	<p>If you use commercial yeast subtract the amount of water you use when
	70	proofing the yeast from the water used in the recipe.</p>
	71
	72
	73	<h3><a name="sec4" id="sec4"></a>
	74	Bread</h3>
	75
	76	<ol>
	77	<li>Mix salt, flour, and, yeast if using dry breadmachine yeast</li>
	78	<li>Blend in olive oil, water, and yeast if using sourdough or a
	79	proofed starter; stir into a ball</li>
	80	<li>Knead for tenish minutes</li>
	81	<li>Lightly coat a bowl with olive oil and drop the dough into it;
	82	cover and let the dough rise in it for about 90 minutes (usual
	83	bubble / punch deal)</li>
	84	<li>Split into 6-8 balls and let it rest for 20 minutes;
	85	simultaneously preheat the oven to 400°F with a baking sheet or
	86	stone or whatever you bake bread on (whee, parallelism)</li>
	87	<li>Throw some flour onto a work surface and the tops of the dough
	88	balls; flatten into 1/4 inch thick pita shaped blobs</li>
	89	<li>Put a bowl of water into the oven on the bottom rack and bake for
	90	about 10 minutes</li>
	91	</ol>
	92
	93
	94
	95	<h2><a name="sec5" id="sec5"></a>
	96	Notes</h2>
	97
	98	<p class="first">With a 1:1 <em>white wheat:red wheat</em> ratio the bread is a tad bit
	99	heavy—try using a 2:1 <em>white wheat:red wheat</em> ratio to make it a bit
	100	lighter if you'd like.</p>
	101
	102
	103	<!-- Page published by Emacs Muse ends here -->
	104
	105	<p class="cke-buttons">
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	125	alt="[ FSF Associate Member ]" />
	126	</a>
	127	</p>
	128
11f9bd69 CE	129	<p class="cke-footer">clinton: last time I was a bit weak (sniff level four and only 18 hp)
	130	clinton: I had a -1 intelligence modifier for the first three weeks
	131	emacsen: what about your character?
3cb3fdfc	132	</p>
3cb3fdfc	133	<p class="cke-timestamp">Last Modified:
f6d19803	134	January 21, 2013</p>
3cb3fdfc	135	</body>
3cb3fdfc	136	</html>