Tuesday, August 3, 2010

Pita Pride

Guys, I am so proud.

Seriously, besides the birth of Miles and maybe that time I kicked a soccer ball in the right direction (twice!), this is my proudest moment in life.

Check these babies out:

I know, right? How gorgeous is that? They're magical!

And here's a secret (shhh, don't tell) - they are ridiculously easy to make. I mean it - I made them while simultaneously frying falafel patties and feeding Miles cantalope. They're in that group of mystical recipes that look super impressive (creme brulee? Souffle?) but take almost zero skill. Perfect!

Adapted from  here.

1 1/8 cups hot water
3 cups flour
2 teaspoons salt
1 tablespoon vegetable oil
1  teaspoon white sugar
1 1/2 teaspoons active dry yeast

1.Put ingredients, in the order written, into the bread machine and use the dough setting (the bread machine and I are getting along much better lately).

2.Turn dough onto a floured surface. Stretch dough into a 12 inch ropeand cut dough into 8 pieces.

3.  Roll each into a small ball. With a rolling pin, roll each ball into a circle (about 7"). Set aside and cover with a dish towel.

4. Let rise 30 min, until just a little puffy.

5. Preheat oven to 500.
6. Place 2 or 3 pitas on a wire cake rack (this part's important - they need high, direct heat). Bake pitas on rack 4 to 5 minutes until puffed and tops begin to brown.
7. Remove from oven and immediately put pitas in a sealed brown bag so the heat will soften them.

You can stuff them with just about anything (falafel and tsatziki, seafood salad, turkey and cheese, hummus and veggies, puppies...) once you snip the top off. So much fun!!!

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