I love to bake fresh bread, but one type I have never tried is pita bread. I had a taste for felafel for dinner the other night, but the flatbreads from the grocery all tend to have a freezer burn taste, so I figured I'd give pita bread a try! Husband took the laptop to work, so my only recipe available was from an actual cookbook (I'm so addicted to All Recipes, it's been a while!), the Moosewood Cookbook.
It was a pretty standard bread recipe, rise for an hour or so, then divide into 6 equal portions:
(I know there are only 5 portions here, the 6th is on the board!) They are rolled out very thin, the recipe says no more than an eighth of an inch. By this time I am making quite a mess, flour flying everywhere, including on the dog who is watching me attentively. Since we have VERY little counter space here on the boat, this is my least favorite part about baking. Elbows bumping into things as I am rolling out the dough.
They go into a 500 degree oven for 6-8 minutes, but my oven is not big enough to do more than one at a time, so it was about 45 minutes with the oven that hot...and it's 88 degrees outside! They got puffy and light brown, just like the recipe said! To keep them soft, you are supposed to put them between a damp tea towel and into a paper bag. I have neither, so they went between a damp paper towel, sandwiched between 2 paper plates, and the whole thing into a plastic bag.
Look how pretty!
To go into the pita, I made felafel, cucumber salad, tahini lemon sauce, and garlic dip, all from the Moosewood Coookbook. We had the neighbors over for dinner, and finally the moment of truth had come...would the pitas actualy have a pocket? I sliced the first one in half, and yes, it opened into two beautiful pockets! Everyone wanted to know how I got the pocket inside?! I honestly said I really don't know...just the magic of pita bread.
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