Subject: Pita Bread
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 11 2001 - 10:29:56 EDT
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F O O D F U N N Y
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Thanks to reader Paul Nagy for this food funny:
A man returns from Africa and is feeling very ill. He goes to see his
doctor, and is immediately rushed to the hospital to undergo a barrage
of tests. The man wakes up after the tests in a private room at the
hospital, and the phone by his bed rings. "This is your doctor.
We've had the results back from your tests and we've found you have an
extremely nasty virus, which is extremely contagious!"
"Oh my gosh," cried the man, "What are you going to do, doctor?"
"Well we're going to put you on a diet of pizzas, pancakes, and pita
bread."
"Will that cure me?" asked the man.
The doctor replied, "Well no, but it's the only food we can get under
the door."
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T O D A Y ' S R E C I P E
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Pita bread (also known as pocket bread) is ideal for sandwiches, and
makes a wonderful all-purpose bread as well. Whole wheat flour may be
substituted for up to half of the white flour.
Pita Bread
3 1/2 cups (875 ml) all-purpose flour
1 cup (350 ml) water
1 Tbs (15 ml) olive oil
2 tsp (10 ml) salt
1 1/2 tsp (7 ml) instant yeast
Combine all ingredients in an electric food processor or mixing bowl
and mix, adding a little more water or flour if necessary to form a
firm, slightly sticky ball. Turn onto a floured surface and knead for
1 minute. Place in a greased bowl, cover loosely with a towel, and
allow to rise until doubled in volume, about 2 hours. Punch down the
dough and divide into 6 to 12 pieces. Keep all pieces lightly floured
and covered. Flatten each piece of dough into a disk from 6 to 8
inches (15 - 20 cm) in diameter. Working in batches of 3 to 4,
lightly flour each disk and place on a baking stone (preferable) or
baking sheet that has been heated in a preheated 500F (260C) oven.
Remove from the oven after they have puffed up, about 3 minutes. Some
may not puff up, but will still be fine. Makes 6 to 12 pitas.
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