New feature at Throwing Spoons

I'll be going back to my old posts and adding this feature, but going forward, you'll be able to download printable versions of whatever recipes I post. I've wanted to do this for a long time, and I just figured out a way (thanks, Google Docs!) to do it.

Now, I'm off to the store to get the makings for lamb burgers, tzatziki, and hummus. Mmmm.

In the center pocket

It has been waaaaay too long since my last post. I kinda lost my cooking groove for a while, but I think I'm back!

I got to spend a few days recently with one of my best girlfriends, Annette. She and I have the same rhythm in the kitchen, and so work really well together; I love cooking with her. She is a bread baker par excellence. While I was there, she baked at least one kind of bread every day. Yeast bread has long been my Waterloo, so to actually watch and participate with someone who knows what they're doing with yeast bread was enlightening.

One of the things we made was pita bread, and I don't know if I'll ever buy it again. It's easy and delicious. I made some last night, along with some falafel, hummus, and a salad; combined, they made incredibly good pocket sandwiches. Give this a shot! The recipe doubles quite easily, but if you do, do NOT double the yeast - just add an extra teaspoon.

Click here for a printable version of the recipe.

Pita Bread

2 cups (8 ounces) unbleached white bread flour
¾ teaspoon salt
½ ounce fresh yeast (about 5 teaspoons) ((If doubling recipe, do not double yeast, just add one teaspoon extra)
7 ounces lukewarm (105-115F) water
2 teaspoons extra virgin olive oil

Makes six 6-7" pita breads

Proof the yeast in the warm water in large mixing bowl. Whisk together the flour and salt in a medium bowl. Stir olive oil into water/yeast mixture, then add flour.

Knead mixture to a soft dough.

Knead for five minutes until smooth and elastic. Place in a large, lightly oiled bowl. Cover with lightly oiled plastic wrap and leave to rise in a warm place for about one hour, or until doubled in bulk.

Knock back the dough. On a lightly floured surface, divide dough into six equal pieces and shape into balls. Cover with oiled plastic wrap, and let rest for 5 minutes.

Roll out each ball of dough to an oval/circle about ¼ inch thick. Place on a floured dishtowel and cover with lightly oiled clear film. Leave to rise at room temperature for about 20-30 minutes.

Preheat the oven to 450F. Place baking sheets/stones in the oven to heat.

Place pitas on baking sheets/stones and bake 4-6 minutes, or until puffed up; they do not need to brown.

Transfer to wire rack to cool until warm, then cover with a dish towel to keep soft.