Pita.html

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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>
  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&mdash;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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 131 <p class="cke-timestamp">Last Modified:
 132     January 21, 2013</p>
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