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6 | <title>Pita</title> |
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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> |
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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 | |
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129 | </p> |
130 | <p class="cke-timestamp">Last Modified: |
131 | January 26, 2009</p> |
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