This is NOT my recipe, I claim no ownership. But I couldn’t help sharing it, because…
A. It is so tasty
B. It is so easy
C. It goes with anything you would eat pita with in general.
Try it. Love it. Eat it.
Never Fear Pita! (from the Moosewood Cookbook)
Makes enough for you and a bunch of your friends. (Approximately 6-12 depending on size)
Plan a Pita Party!! 🙂 Prep Time: 2.5 hours (approx) Cook Time: 6-8 per batch
**You can’t be impatient and cheat on the rising time or the bread doesn’t balloon up right in the oven. Tried that one. (advice courtesy of my friend Megan!)**
1 cup wrist temperature water
1 1/2 tsp (half a 1/4 oz packet) active dry yeast
1 tbsp. honey or sugar
about 3 1/2 cups flour (1 cup of it can be whole wheat)
optional: 1 tbsp. sesame seeds
a little oil for dough
extra flour for rollimg out
oil or cornmeal for the baking tray
Clean Tea Towel
1. Place water in med sized bowl and sprinkle in the yeast. Let stand for 5 minutes – it will become foamy
2. add sugar or honey and salt. Stir until everything dissolves.
3. add 3 cups flour, one cup at a time, mixing enthusiastically with a whisk. As the dough thickens, switch to a wooden spoon and eventually your hand. Knead the dough in the bowl for a few minutes, adding up to a 1/2 cup more flour, as needed, to combat stickiness. When the dough is smooth, oil both the bowl and the top surface of the dough. Cover with a clean tea towel, and let rise in a warm place for about an hour, or until the dough has doubled in bulk.
4. Punch down the dough and transfer to a clean floured surface. Knead it for about 5 minutes, then divide it into between six or 12 equal pieces (depending on how big you want your pitas). Knead each little unit for a few minutes, then use a rolling pin to flatten it into a very thin circle. (Make sure there is plenty of flour underneath!) The diameter of each circle is unimportant, as long as it is no thicker than 1/8 inch. Let the circles rest for 30 minutes.
5. Preheat the oven to 500 degrees. Place a baking tray in the oven for a minute or two to heat it. Then brush it with oil – or dust with cornmeal. Place as many circles on the tray as will fit without touching, and bake for just 6 – 8 minutes, or until puffed up and very lightly browned.
6. Remove from the oven and wrap the breads in a clean, slightly damp tea towel, then place in a brown paper bag, closed up, for 15 minutes. This will keep the breads supple. (If you prefer the pita bread to be crisp and cracker-like, bake 10-12 minutes and simply cool on a rack.)
Enjoy with some warm falafel, hummus or whatever you like!! 🙂
I never have this stuff on hand, but I love making buttermilk recipes, pancakes, biscuits, fried chicken, pretty much anything you would put milk in could benefit from a little buttermilk.
That’s just in my opinion and really that’s all that matters anyhow.:)
So a few years ago I ran across a recipe on how to make buttermilk on my own, using two ingredients.
Of which I always have those on hand in the pantry or cold area.
1 Tbs Lemon Juice
Jar with a fitted lid (so you can shake it up!)
1 Cup Measuring device
1.Put lemon juice in 1 cup measuring device and fill the rest of the cup with cold milk.
2.Pour contents into your jar and put the lid on well, so nothing comes out when you shake it.
3.Let sit for 10-15 minutes on your counter (I usually make this at the beginning of the recipe I’m gonna use it in, so that by the time I get to it, its ready to go)
4.Shake it! Just take a moment to enjoy the feel of shaking something up. You can really get into it, dance around the kitchen with your toddler, pass it around to your older children, let them shake it too. Its fun, trust me. Live a little.
Ready to use in whatever recipe you use it in!! Enjoy.
The day began with rain, but not the entire day. J was able to complete the plywood portion of the second section! Hopefully tomorrow the weather will clear up long enough for some fiberglassin’ action.
Makes approximately 8-10 large biscuits. Prep Time: 15 mins; Cook Time: 10-14 minutes
adapted from the 2007 Cooks Illustrated November Edition. This is my favourite magazine, I got them from a friend as a present and LOVE them!!
2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup Homemade Buttermilk
1/2 cup unsalted butter, melted and cooled slightly (about 5 minutes)
1/4 tsp Garlic Powder
2 Garlic Cloves, Chopped
1/4 cup Shredded Cheddar (or any hard cheese you like really, I used gouda this time)
Medium Mixing Bowl
Measuring Cups & Spoons
- Adjust oven rack to middle position and heat oven to 475°F. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl.
- Add garlic, garlic powder and cheese, mix well with plastic spatula.
- Combine homemade buttermilk and melted butter in the same jar you used to make the buttermilk in, and shake it up until combined.
- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
- Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high).
- Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
- Bake until tops are golden brown and crisp, 10 to 12 minutes.
Serve with butter or gravy or just eat them!!
Makes about 4 – (1/2cup) servings Prep Time: 10; Minutes No Cooking Necessary!! 🙂
1/2 head of a medium cabbage, shredded (about 2 cups)
1 medium carrot, shredded (about 1/2 cup)
2 Tbs Sugar
2 Tbs Vinegar (white, apple, malt, whatever kind you have on hand will work)
3/4-1 cup REAL Mayo
Small Mixing Bowl
Measuring Cups & Spoons
Prep your Vegetables into a small mixing bowl.
Add sugar, vinegar and mayo, mix with a plastic spatula.
Serve with Oven Fried Chicken or with a sandwich or even all by itself. Yum!
Today was a great day to finish the next two layers of fiberglass on the first section of the first pontoon. Trying a new method of application, J was able to get it on nice and smooth.
The morning started out as most…rain. Lots of rain. But the afternoon was good. Cloudy, dry and wind blowing in the right direction. J was able to build and attach the front, as well as complete the first two layers of fiberglass! Yipee!
Today J was able to get a few hours of work completed. He spent most of the time drawing and cutting out shapes for different sections of the pontoon. After that he was able to install the stabilizers!
Today was the first clear day we’ve had since the supplies showed up last Monday! J took advantage of this by testing bends in plywood. Setting up some holding slots on the workshop floor and…getting two pieces of plywood into boat bend shape!!