Olive Pita.muse

   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.