I mixed up a batch of dough, put it out on the patio table, and let the summer humidity work it's magic. By dinnertime, I had a bowl-ful of doughy fun nearly crawling out over the top of the bowl.
I cut the dough in half and lined a deepdish pizza pan with one half of the batch, loaded it up with all the veggie goodness I could dig out from the night before; some chopped green peppers, thin-sliced white onions, mushrooms, some fresh basil from the garden, Pastorelli's pizza sauce and a whole pound of shredded mozzarella. No, I didn't squeeze my own cheese this time, but I plan to learn how to make fresh mozzarella too, someday :)
The pizza in the oven, I rolled out the other half of the pita dough. Taking a 4 inch Rubbermaid container, I used it to cut a bunch of 4 inch mini-pitas, set them on a floured pizza peel and slid them onto a pre-heated cookie sheet, on the bottom rack. They turned out perfect, all puffed up and soft dough- DH and the kids loved them, SUCCESS!
Here's the recipe I used, a simple multi-purpose dough recipe that can be worked for any number of things. And if you're feeling a little adventurous, why not sprinkle some Italian herbs in the dough while it's mixing. Add some garlic powder, for kick, how about some ground sun-dried tomatoes from the refrigerator (literally, dried romas) YUM!
Easy Pita Bread Recipe - Food.com - 81116
Easy Pita Bread
By Bitsie on January 15, 2004
Photo by Jessiica
- Prep Time: 3 hrs
- Total Time: 3 hrs min
- Serves: 0
About This Recipe
"Think this came from a MasterCook export. I have never tried making them but this recipe seems easy enough. Prep time includes rising time. Have fun!"Ingredients
- 2 cups warm water
- 1 teaspoon sugar
- 1 package dry yeast (or 1 tb)
- 5 cups all-purpose flour
- 1/4 cup vegetable oil
- 2 teaspoons salt
Directions
In mixing bowl, combine water and sugar; sprinkle yeast and let stand for 10 minutes or until dissolved and creamy.Using electric mixer, beat in 2 c.of the flour, oil and salt; beat for about 3 minutes or until smooth, scraping down side of bowl from time to time.
With wooden spoon, beat in enough of the remaining flour to make stiff dough.
Turn out onto lightly floured surface and knead for about 10 minutes or until smooth and elastic.
Place dough in lightly greased bowl, turning to grease all over.
Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk.
Divide dough into 16 or 32 pieces.
On lightly floured surface, roll each piece into 7" or 4" rounds.
Cover and let rise for 15 minutes or until slightly risen.
Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C).
Using floured metal spatula, quickly transfer 2 or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or until puffed and light golden around edges.
Repeat with remaining pita rounds. Let cool between damp paper towels. Pitas will collapse and soften slightly, but pocket will remain.
Pop them in the toaster for a quick warm-up~
(Alternatively, if crisp pitas are desired, let cool on racks) Pitas can be stored in plastic bags in freezer for up to 1 month.
Makes 16 7" pitas or 32 4" pitas.
Nutrition Facts
Serving Size: 1 (1176 g)Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 174.6
- Calories from Fat 34
- 19%
- Amount Per Serving
- % Daily Value
- Total Fat 3.8g
- 5%
- Saturated Fat 0.5g
- 2%
- Cholesterol 0.0mg
- 0%
- Sodium 292.2mg
- 12%
- Total Carbohydrate 30.2g
- 10%
- Dietary Fiber 1.1g
- 4%
- Protein 4.2%
- 8%
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