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always choose adventure (recipe three in the 52 week resolution)

January 31, 2013

I’ve started collecting little phrases that resonate with me on the notepad of my cell phone.  The ones I’ve collected recently are:

  • Live life like it’s the two-minute warning
  • Be proud of who you are
  • The Time we all wait for is when you make it yourself
  • When given the choice, always choose adventure
  • If you look hard enough, every picnic has an ant or two

I like to look at these when I need a pick me up or a giggle or a reminder that this life is what I make of it.  Since I’m not a huge risk taker.  You won’t find me sky diving or bungee jumping and I’ll never be the one wearing a lampshade at the end of a party, my little adventures come in the kitchen when I make things like marshmallows and ricotta cheese.  This week I made pita bread.  It’s really easy, and if you’re geeky like me you’ll sit down in front of the oven door and watch them puff up while they’re cooking.  It’s the puffing up that causes the natural split inside for stuffing with all kinds of good things.

The first day we filled the middles with falafel and tzatziki and the second day I filled the pita with egg salad.  They’d be great cut into triangles and used as dippers with hummus at your Super Bowl party.

Whole Wheat Pita Bread
makes 8 medium pita rounds

1 tbsp yeast (you may be able to get away with a single packet  but I haven’t tried that)
1-1/2 cups warm water (110 – 115 F)
1 tsp salt
1-3/4 cups whole wheat pastry flour
1-3/4 cups all purpose flour

Dissolve yeast in water for 5 minutes in the bowl of an electric mixer.  The yeast will bubble up during this time.  If it doesn’t you’ll need to start over with fresh yeast.

Add salt and half of the flour, beat with a dough hook to make a batter.  Add  the additional flour until a rough, shaggy dough is formed.  Knead 8 minutes until dough is smooth and elastic.

Turn dough onto a lightly floured surface and divide into 8 pitas for medium sized pita bread.

Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs.  Try and keep an even thickness as this is what helps them puff up.

Cover with a tea towel and let rest on the floured surface 30-40 minutes.  There will be a slight rise to the dough during this time.

Preheat oven to 425 degrees.

With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden.  Cool on a wire rack.  The pitas will deflate while they cool.

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One Comment leave one →
  1. February 1, 2013 6:20 am

    They look delicious! And what fun to watch them rise in the oven! That would be my favorite part. : )

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