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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. |