Finally, the Pita recipe from Moosewood : LUSENET : Cooking & Crafts : One Thread

On page 113 of the new revised edition,1992 Moosewood Cookbook by Mollie Katzen

PITA BREAD (Arabic Pocket Bread)

Prep. time: about 2 hours (most of which is raising time) Yield: 6 larger (or 12 smaller) pocket breads

1 Cup wrist-temp. water

1 1/2 teaspoons ( half of a 1/4-oz. packet) active dry yeast

1 Tablespoon sugar or honey

1 teaspoon salt

about 3 1/2 cups of flour (1 cup of it can be whole wheat)

OPTIONAL: 1 Tablespoon sesame seeds

a little oil for the dough extra flour for rolling out

oil or cornmeal, for the baking tray

1) Place the water in a medium-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 three cups of 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 1/2 cup more flour, as needed, to combat stickiness. When the dough is amooth, 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 it to a clean, floured surface. Knead it for about five minutes, then divide it into eith 6 or 12 equal pieces (depending on what size pita you want). 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 it with corn meal. 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 rowel, then place in a brown paper bag, close up, for 15 minutes. This will kep the breads supple. (if you'd prefer the pita bread crisp and cracker like, bake 10-12 minutes and simply cool on a rack.)

That's it! I think you can probably make the dough in a bread machine, I haven't tried it though.

Susan (sorry it took an extra day and a half)

-- Susan in MN (, April 17, 2002


Susan: Thank you so much for the recipe. I hope to try it in the next few days. Any suggestions on fillings that you have tried and are good?

-- Marie in Central WA (, April 18, 2002.

I have a book called Pita the Great it is by Virginia T. Habeeb. It not only has recipes for Pita breads but also fillings. I can't say I have ever used this book but it looks good. Hmmm, maybe I should crack the spine and get going on it.

I generally use things like chicken salad, "smashed" egg salad,and peanutbutter and jelly. I'll add sprouts, lettuce, onion, tomatoes, what ever I want. Just use it like any other bread. The only thing is they can get soggy easier than other breads I think.

I'll look through this book and post some recipes in a day or so.


-- Susan in MN (, April 18, 2002.

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