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6 <title>Pita</title>
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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
44 <!-- Page published by Emacs Muse begins here -->
45 <h2><a name="sec1" id="sec1"></a>
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&mdash;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
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128
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?
132 </p>
133 <p class="cke-timestamp">Last Modified:
134 January 21, 2013</p>
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