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When it’s hot and humid, the last thing on anyone’s mind is heating up a hot oven or stove to cook. Here’s an easy pita recipe that will leave you satisfied. Whether you are cooking for one or a whole crew, this will leave everyone pleased.

Homemade Pita Bread
Makes 8 pitas
Ingredients:
1 cup warm water (not hot or boiling)
2 teaspoons active dry or instant yeast
2 1/2 – 3 cups all-purpose flour
2 teaspoons salt
1-2 teaspoons olive oil
Directions:
Mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil. Stir until a rough dough is formed.
Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface.
Clean the bowl you used to mix the dough and coat it with a little olive oil. Set the dough in the bowl and turn it until it’s coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until doubled in bulk, 1-2 hours.
Gently poke down the dough to deflate and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap until ready to bake.
Heat the oven to 450 degrees F. Place a large baking sheet on the middle rack to heat. Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently to prevent sticking. Sprinkle with a little extra flour if needed. Repeat with the other pieces of dough. At this point, you can begin baking the pitas once you have them rolled out and while you continue to roll the others.
Place the rolled-out pitas directly on the baking sheets, and bake for about 3 minutes. The pita will start to puff up after a minute or two and is done when it has fully ballooned. Cover baked pitas with a clean dishtowel while cooking any remaining pitas.
Pitas will keep in an airtight bag for several days or frozen for up to 4 months.

 
When it’s hot and humid, the last thing on anyone’s mind is heating up a hot oven or stove to cook. Here are 10 easy pita recipes (including homemade pita bread if you are feeling adventurous) that will leave you satisfied. Whether you are cooking for one or a whole crew, these recipes will leave everyone pleased.

Homemade Pita Bread
Makes 8 pitas
Ingredients:
1 cup warm water (not hot or boiling)
2 teaspoons active dry or instant yeast
2 1/2 – 3 cups all-purpose flour
2 teaspoons salt
1-2 teaspoons olive oil
Directions:
Mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil. Stir until a rough dough is formed.
Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface.
Clean the bowl you used to mix the dough and coat it with a little olive oil. Set the dough in the bowl and turn it until it’s coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until doubled in bulk, 1-2 hours.
Gently poke down the dough to deflate and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap until ready to bake.
Heat the oven to 450 degrees F. Place a large baking sheet on the middle rack to heat. Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently to prevent sticking. Sprinkle with a little extra flour if needed. Repeat with the other pieces of dough. At this point, you can begin baking the pitas once you have them rolled out and while you continue to roll the others.
Place the rolled-out pitas directly on the baking sheets, and bake for about 3 minutes. The pita will start to puff up after a minute or two and is done when it has fully ballooned. Cover baked pitas with a clean dishtowel while cooking any remaining pitas.
Pitas will keep in an airtight bag for several days or frozen for up to 4 months.

The post Homemade Pita Bread appeared first on The National Herald.

Source: The National Herald
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