| 1 | Everything is the same as the basic [[Pita]] with the following additions. |
| 2 | |
| 3 | * Ingredients |
| 4 | |
| 5 | - ~1/3 cup unpitted black olives (oil cured or fresh! Do not use |
| 6 | canned olives) |
| 7 | |
| 8 | * Directions |
| 9 | |
| 10 | 1. Unpit and dice olives |
| 11 | 2. Mix up the dry ingredients as in the [[Pita]] recipe |
| 12 | 3. Blend the olives in with the wet ingredients |
| 13 | 4. Resume the normal [[Pita]] recipe |
| 14 | |
| 15 | * Notes |
| 16 | |
| 17 | The first time I made this a few friends said there should be more |
| 18 | olives, and so the second time I made this I tried using a half cup of |
| 19 | olives instead of a quarter cup. This was a horrible mistake because |
| 20 | olives are very salty; more than a third of a cup is a bit much for my |
| 21 | taste. |
| 22 | |
| 23 | I highly recommend using [[http://palestineoliveoil.com][Holy Land Olive Oil]] in the bread (but cheap |
| 24 | stuff works to coat the rising bowl, naturally), or some other very |
| 25 | high quality olive oil. If you can buy it at a supermarket in the US |
| 26 | (even somewhere faux-fancy like Whole Foods) then it isn't high |
| 27 | quality. A proper olive oil imparts a delicious olive flavor |
| 28 | throughout the bread with the occasional chunk of olive enhancing the |
| 29 | flavor. I made a batch with grocery-store-expensive olive oil once and |
| 30 | it was very bland comparatively. It is amazing how two tablespoons |
| 31 | (ostensibly thrown in to control the yeast) of properly made olive oil |
| 32 | can impart such a nice flavor. |