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One of  the things I love about the topic of food, is that everyone has something to share.  It doesn’t matter where you come from, your age or gender–everyone has a recipe, a favourite choice or an opinion to share.  Kind of like the weather, you can always find something to comment on.

This recipe came from my friend Carrie–she shared this post on her blog Obscure Canlit Mama, and Madeleine and I baked some today–THANK-YOU CARRIE!! 🙂  Delicious!

Homemade Breakfast Pitas

Combine in a mixing bowl: 4-5 tablespoons honey, 3 teaspoons salt, and 8 teaspoons yeast (I use the quick rise yeast). Add 4 tablespoons melted butter and 2 1/2 cups hot water.  Add 6 cups of flour and stir well until blended. Knead for 5-10 minutes or until the dough is smooth and elastic (add flour or water as needed to reach desired consistency). The dough should be moist-ish, but not sticky.

Let rise, covered, in an oiled bowl, for an hour or two.

Preheat oven to 450.

Punch down the dough, divide in half, then divide each half into 8 pieces. Cover and let rest for 20 minutes. Then, flour a clean surface, divide each dough lump in two, and, using a rolling pin, roll each small lump into a flat circular shape, about 1/8-inch thick, or thicker, if you like a thicker pita. ( note that each half makes approximately 16 small pitas).

Bake on a stone or an upside down cookie tray–fit as many as you can on–about 6-8, until they puff up and brown just slightly 4-5 minutes.

TIP 1:  Carrie suggests freezing these bad boys and popping them in the toaster to reheat–slather with honey and/or peanut butter and you have a delicious breakfast or snack!

TIP 2:  She also says (and I agree!) that you can  use these for hamburger buns or sandwiches–the possibilities are endless!

TIP 3:  I kneaded in (at the “punch down” phase) 1/4 cup each of craisins, unsalted sunflower seeds, and unsalted pepito’s along with 2 tsp cinnamon.  Mmmm…

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