grasshopper brownies
lots of snow
a new weather station, right in our backyard!
waiting for spring
impatiently waiting
and, last but not least, homemade pita bread.
This recipe is from a friend of a friend and it's pretty good. Especially when you consider it's hard for me to find fresh, yummy whole wheat pita bread. It's always disappointing to bite into something dry and cardboardy.
Pita Bread
1/2 tbps sugar
1 1/2 tbsp instant yeast
1 tbsp. salt
6 c. flour (I use 3 c. whole wheat)
3 c. lukewarm water
Combine sugar, yeast, salt and 3 c. flour in a large bowl. Stir in water and then remaining flour. Knead. Dough should be smooth and firm, but not stiff. Let rise 30 minutes. Punch down. Place top oven rack up as high as it will go to get it out of the way.
Preheat oven to 500 degrees.
Divide dough into twelve portions. Roll out each into a pancake about 1/4" thick (I roll them out on a silpat mat). Dust with flour, place on an ungreased cookie sheet and cover with a tea towel.
Bake two sheets of bread at a time on the bottom oven rack in its lowest position. The bread should begin to puff up in 3-5 minutes. As soon as they begin to brown, flip them over with oven mitts or tongs. Let them brown slightly on the other side.
Remove them from the oven an immediately place in a paper bag with a clean, dry tea towel. Close bag and let cool. Be careful not to squash them while they are hot - steam burns are not fun. Once they are cool, store in plastic bags.
