Wednesday, February 1, 2012

Greek Pita Bread

While most recipes called for the pita dough to be grilled, I had Dylan adapt our Afghani nan-i recipe to make a soft white bread for dipping into the Melitzanosalata.
1 1/2 C warm water

1 packet of active, dry yeast
1 T organic granulated sugar
4 C white whole wheat flour (I have no idea what kind of flour is traditionally used)
1 T pink Himalaya salt
1/4 C olive oil







Place the warm water in a large mixing bowl. Add the yeast and sugar. Let it bloom for 5 minutes. Add the flour to the water. Knead well for 5 mins. Put dough ball back in bowl, drizzle with oil, cover with a towel, and let rise for an hour. Punch the dough down.

Preheat the oven to 350 degrees. Divide dough into eight equal parts and roll each part into a ball. Press each ball into a oval shape, approximately 6 to 7 inches long and 1/2 inch thick. Put pita on an ungreased baking stone and bake for 20 to 25 mins.

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