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

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    <title>Pita</title>
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    <h1>Pita</h1>
   <div class="contents">
<dl>
<dt>
<a href="#sec1">Ingredients</a>
</dt>
<dt>
<a href="#sec2">Directions</a>
</dt>
<dd>
<dl>
<dt>
<a href="#sec3">Yeast Starter</a>
</dt>
<dt>
<a href="#sec4">Bread</a>
</dt>
</dl>
</dd>
<dt>
<a href="#sec5">Notes</a>
</dt>
</dl>
</div>


<!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
Ingredients</h2>

<ul>
<li>1 1/2 cups white wheat flour</li>
<li>1 1/2 cups red or spring wheat flour</li>
<li>1 tsp salt</li>
<li>1 tbsp honey</li>
<li>2 tbsp olive oil</li>
<li>1 1/2 cups water</li>
<li>Yeast</li>
</ul>


<h2><a name="sec2" id="sec2"></a>
Directions</h2>

<h3><a name="sec3" id="sec3"></a>
Yeast Starter</h3>

<p class="first">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.</p>

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


<h3><a name="sec4" id="sec4"></a>
Bread</h3>

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


<h2><a name="sec5" id="sec5"></a>
Notes</h2>

<p class="first">With a 1:1 <em>white wheat:red wheat</em> ratio the bread is a tad bit
heavy&mdash;try using a 2:1 <em>white wheat:red wheat</em> ratio to make it a bit
lighter if you'd like.</p>


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<p class="cke-footer">unknownlamer: Hail Satan
unknownlamer: And do drugs
urbanbohemiac: are you wearing underwear
</p>
<p class="cke-timestamp">Last Modified:
    January 26, 2009</p>
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Commit	Line	Data
3cb3fdfc	1	<?xml version="1.0" encoding="utf-8" ?>
	2	<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN"
	3	"http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd">
	4	<html xmlns="http://www.w3.org/1999/xhtml">
	5	<head>
	6	<title>Pita</title>
	7	<meta name="generator" content="muse.el" />
	8	<meta http-equiv="Content-Type"
	9	content="text/html; charset=utf-8" />
	10	<link href="http://feeds.unknownlamer.org/rss/site-updates"
	11	rel="alternate" type="application/rss+xml" title="Updates Feed" />
	12
	13	<link rel="stylesheet" href="default.css" />
	14	</head>
	15	<body>
	16	<h1>Pita</h1>
	17	<div class="contents">
	18	<dl>
	19	<dt>
	20	<a href="#sec1">Ingredients</a>
	21	</dt>
	22	<dt>
	23	<a href="#sec2">Directions</a>
	24	</dt>
	25	<dd>
	26	<dl>
	27	<dt>
	28	<a href="#sec3">Yeast Starter</a>
	29	</dt>
	30	<dt>
	31	<a href="#sec4">Bread</a>
	32	</dt>
	33	</dl>
	34	</dd>
	35	<dt>
	36	<a href="#sec5">Notes</a>
	37	</dt>
	38	</dl>
	39	</div>
	40
	41
	42	<!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
	43	Ingredients</h2>
	44
	45	<ul>
	46	<li>1 1/2 cups white wheat flour</li>
	47	<li>1 1/2 cups red or spring wheat flour</li>
	48	<li>1 tsp salt</li>
	49	<li>1 tbsp honey</li>
	50	<li>2 tbsp olive oil</li>
	51	<li>1 1/2 cups water</li>
	52	<li>Yeast</li>
	53	</ul>
	54
	55
	56	<h2><a name="sec2" id="sec2"></a>
	57	Directions</h2>
	58
	59	<h3><a name="sec3" id="sec3"></a>
	60	Yeast Starter</h3>
	61
	62	<p class="first">If you are using a sourdough starter make a sponge containing one cup
	63	of water and 1 1/4 cups flour (including the stuff in the bit of the
	64	mother you used). Rising times will, as per usual, be variable.</p>
65
66	<p>If you use commercial yeast subtract the amount of water you use when
67	proofing the yeast from the water used in the recipe.</p>
68
69
70	<h3><a name="sec4" id="sec4"></a>
71	Bread</h3>
72
73	<ol>
74	<li>Mix salt, flour, and, yeast if using dry breadmachine yeast</li>
75	<li>Blend in olive oil, water, and yeast if using sourdough or a
76	proofed starter; stir into a ball</li>
77	<li>Knead for tenish minutes</li>
78	<li>Lightly coat a bowl with olive oil and drop the dough into it;
79	cover and let the dough rise in it for about 90 minutes (usual
80	bubble / punch deal)</li>
81	<li>Split into 6-8 balls and let it rest for 20 minutes;
82	simultaneously preheat the oven to 400°F with a baking sheet or
83	stone or whatever you bake bread on (whee, parallelism)</li>
84	<li>Throw some flour onto a work surface and the tops of the dough
85	balls; flatten into 1/4 inch thick pita shaped blobs</li>
86	<li>Put a bowl of water into the oven on the bottom rack and bake for
87	about 10 minutes</li>
88	</ol>
89
90
91
92	<h2><a name="sec5" id="sec5"></a>
93	Notes</h2>
94
95	<p class="first">With a 1:1 <em>white wheat:red wheat</em> ratio the bread is a tad bit
96	heavy—try using a 2:1 <em>white wheat:red wheat</em> ratio to make it a bit
97	lighter if you'd like.</p>
98
99
100	<!-- Page published by Emacs Muse ends here -->
101
102	<p class="cke-buttons">
103	<!-- validating badges, any browser, etc -->
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106	alt="Valid XHTML 1.0!" /></a>
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114
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121	<img src="img/buttons/fsf_member.png"
122	alt="[ FSF Associate Member ]" />
123	</a>
124	</p>
125
7404d4e1	126	<p class="cke-footer">unknownlamer: Hail Satan
	127	unknownlamer: And do drugs
	128	urbanbohemiac: are you wearing underwear
3cb3fdfc	129	</p>
	130	<p class="cke-timestamp">Last Modified:
	131	January 26, 2009</p>
	132	</body>
	133	</html>