Pitta Bread Recipe

Now I use pita bread as a freezer to the waiting room when I heard that we have bread. Just pop a round into the toaster to defrost, then spread inside with cream cheese or ripe avocado and fill with slices of cucumber or tomato cubes, or cooked chicken and salad, to provide instant popular meal. Recently, although the package of six types of bread, which so casually throw in the shopping cart and then into the freezer, seem to have been ridiculously expensive for a simple meal, more than double the price of a loaf of bread and disappear one immediately. I turned to my Cookbook Madhur Jaffrey, the authority on all foods Indian and Middle East, to see how it would be difficult to make my own breads. It seems no different from ordinary white bread making, but with additional material over the rounds and cook individually. His recipe also makes twelve kinds of bread, so I had visions of having six to eat and be able to store the freezer again for another emergency. I know my family better. The ingots obtained were so delicious - warm, soft and tender inside, with no hard and bought leatheriness - who disappeared in the blink of an eye, with a single piece left at the end of the meal and no photos to show for it. The soft texture makes it a little "less tough than pita pockets as purchased, but eating them straight from the oven. I believe cooling and heating, cook for a minute or more, would toughen the outside just enough to hold the stuffing without losing the sweetness within. Pitta Bread Recipe 450g / £ 1 bread flour 1 teaspoon salt 1 10g sachet (or 3 teaspoons) instant yeast ผ oz / 8 g active dry yeast 1 teaspoon sugar 1 tablespoon olive oil Sift together the flour and salt. Combine yeast, sugar and 60 ml / ผ cup of hot water in a cup and let stand for five minutes until it begins to foam. Stir the yeast mixture and 250 ml / 1 cup hot water into the flour and add the olive oil. Mix to form a dough, adding a few tablespoons of hot water if necessary. Knead the dough on a floured surface for about 10 minutes until soft, flexible and elastic. Place dough in a bowl again, cover with a damp cloth or place in a container with a plastic bag and let it grow in a warm place ฝ 1 to 2 hours until doubled in size. Puñetazos to air in the dough and knead briefly, then divide the dough into twelve pieces. พ Stretch each centimeter / ผ inch thick and put everything on a floured tray. When everything is done to cover the tray and let rise again for another 45 minutes. I use a coating of black plastic containers for bread to rise in - you can turn freely around the tray leaving an air space over the dough to prevent sticking. Preheat the oven to a higher temperature -- close to 220C / 450F if heated. Place a large plate or a cast iron skillet in the center of your oven to heat. (If you have a gas oven put back where it is warmer). You can also use heavy baking tray or cookie sheet. Once the dough has risen, put one or two pita breads on a plate and return to oven to bake for 2 to 3 minutes until puffy ฝ. Bring the bread in a plate covered with a damp cloth to cool. Once cooled, you can not freeze in bags. Heat broiler or a toaster. One of these days I will be sufficiently organized to make a special game for the freezer, for I am the bread of my emergency backup. I think I will do it in secret, when children are in school, however, or pita bread alone will not make for the freezer! Copyright 2007 pheasant Kit