Bread Breakfast with the prayer, "I realized that life is not merely a picture of food, but life is a blend of faith and physical strength from prayer and meals.
Make your own breakfast
Breakfas with Pitas
Pita (play /ˈpiːtə/ pee-tə; also pitta (play /ˈpɪtə/ pi-tə) is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent from the Balkans through Greece, the Levant, the Arabian Peninsula and Turkey. The "pocket" in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle.
Pita is used to scoop sauces or dips such as hummus and to wrap kebabs, gyros or falafel in the manner of sandwiches. Most pita are baked at high temperatures (450 °F or 232 °C), causing the flattened rounds of dough to puff up dramatically. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened into pockets, creating a space for use in various dishes.
Pita is used to scoop sauces or dips such as hummus and to wrap kebabs, gyros or falafel in the manner of sandwiches. Most pita are baked at high temperatures (450 °F or 232 °C), causing the flattened rounds of dough to puff up dramatically. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened into pockets, creating a space for use in various dishes.
Ingredients --------------------------------------
· 2-1/2 cups bread flour
(I used Heartland Mill Organic Strong High-gluten),
plus more for sprinkling
while kneading & rolling
out dough shopping list
· 2 teaspoons salt shopping list
· 1 Tablespoon sugar shopping list
· 2 teaspoons active dry
yeast shopping list
· 2 Tablespoons good olive oil
shopping list
· 1 cup warm water
(105-110 degrees)
How to make it-------------------------------------
- 8 8-inch squares of aluminum foil for baking pitas
- In a large bowl combine 1 cup flour with the salt, sugar, and yeast. Add the oil and water.
- Beat vigorously with a wooden spoon for three minutes, then stir in the rest of the flour 1/2 cup at a time.
- The dough should be a rough, shaggy mass that will clean the sides of the bowl.
- If the dough is moist, add a small amount of additional flour.
- Turn the dough onto a lightly floured work surface and knead for 6 minutes.
- Preheat the oven to 500 degrees.
- Divide the dough into 8 pieces.
- I patted the dough into a circle and used my metal dough scraper to quickly and evenly cut it into eighths (as if cutting up a pie).
- Roll into balls, dust lightly with flour, and cover with a damp tea towel. Let rest for 30 minutes.
- Use the palm of your hand to flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6" in diameter and 3/16" thick. Their thinness is more important than making them perfectly round.
