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

* Ingredients

 - 1 1/2 cups white wheat flour
 - 1 1/2 cups red or spring wheat flour
 - 1 tsp salt
 - 1 tbsp honey
 - 2 tbsp olive oil
 - 1 1/2 cups water
 - Yeast

* Directions

** Yeast Starter

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.

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

** Bread

 2. Mix salt, flour, and, yeast if using dry breadmachine yeast
 3. Blend in olive oil, water, and yeast if using sourdough or a
    proofed starter; stir into a ball
 4. Knead for tenish minutes
 5. 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)
 6. 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)
 7. Throw some flour onto a work surface and the tops of the dough
    balls; flatten into 1/4 inch thick pita shaped blobs
 8. Put a bowl of water into the oven on the bottom rack and bake for
    about 10 minutes

* Notes

With a 1:1 *white wheat:red wheat* ratio the bread is a tad bit
heavy--try using a 2:1 *white wheat:red wheat* ratio to make it a bit
lighter if you'd like.
Commit	Line	Data
ba5275a0	1	* Ingredients
	2
	3	- 1 1/2 cups white wheat flour
	4	- 1 1/2 cups red or spring wheat flour
	5	- 1 tsp salt
	6	- 1 tbsp honey
	7	- 2 tbsp olive oil
	8	- 1 1/2 cups water
	9	- Yeast
	10
	11	* Directions
	12
	13	** Yeast Starter
	14
	15	If you are using a sourdough starter make a sponge containing one cup
	16	of water and 1 1/4 cups flour (including the stuff in the bit of the
	17	mother you used). Rising times will, as per usual, be variable.
	18
	19	If you use commercial yeast subtract the amount of water you use when
	20	proofing the yeast from the water used in the recipe.
	21
	22	** Bread
	23
	24	2. Mix salt, flour, and, yeast if using dry breadmachine yeast
	25	3. Blend in olive oil, water, and yeast if using sourdough or a
	26	proofed starter; stir into a ball
	27	4. Knead for tenish minutes
	28	5. Lightly coat a bowl with olive oil and drop the dough into it;
	29	cover and let the dough rise in it for about 90 minutes (usual
	30	bubble / punch deal)
	31	6. Split into 6-8 balls and let it rest for 20 minutes;
	32	simultaneously preheat the oven to 400°F with a baking sheet or
	33	stone or whatever you bake bread on (whee, parallelism)
	34	7. Throw some flour onto a work surface and the tops of the dough
	35	balls; flatten into 1/4 inch thick pita shaped blobs
	36	8. Put a bowl of water into the oven on the bottom rack and bake for
	37	about 10 minutes
	38
	39	* Notes
	40
	41	With a 1:1 white wheat:red wheat ratio the bread is a tad bit
	42	heavy--try using a 2:1 white wheat:red wheat ratio to make it a bit
	43	lighter if you'd like.