"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pita Recipe

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This recipe for Pita, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Victoria Lucas

Category:
Category:

Ingredients:  
Ingredients:  
2 teaspoons active dry yeast
3 cups AP flour
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons olive oil
1 cup warm water

Directions:
Directions:
Add water, yeast, and sugar to a large bowl, stir to combine. Add 1/2 cup of flour, whisk together. Allow to sit uncovered for 15 minutes. Add the olive oil and salt, and two cups of flour, stir with a wooden spoon until dough starts to come together. Sprinkle a little more flour on top, then use your hands to knead in the bowl for 1 minute until dough starts to form a ball. Turn dough onto a floured work surface, knead for two minutes. Cover for ten minutes. Then knead again for 2 more minutes. Add flour as needed, but try not to use too much. Place in a clean mixing bowl, cover with plastic wrap and then a kitchen towel. Allow to sit for one hour or until dough has doubled. Place pizza stone, cast ­iron skillet, or baking sheet on the bottom rack of the oven. Heat oven to 515 degrees. Divide dough into eight pieces, rolling each into a ball. Cover and allow to sit for ten minutes. Working with one dough ball at a time (leave the others covered), use your fingers to start to shape the ball into a disc, being careful not to press all the air out. Finish by using a rolling pin to roll disc into a flat 7­ to 8 inch disc. Disc should be 1/4­ to 1/8 inch thick. (Be sure to flour the surface to avoid sticking.) When first disc is rolled out, flip it onto the hot pizza stone and bake for about 2 1/2 minutes. Then flip it and bake for another 1 1/2 minutes. Remove from oven and cover with a towel while other pitas bake. Continue the process for each pita until done. If you have a larger baking surface you may be able to bake several at a time. Keep baked pitas covered until ready to serve. To reheat, wrap pitas in foil (can wrap several in one package) and heat in oven until warm.

 

 

 

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