Recipe: Pantry Paratus Pita Bread

Pantry Paratus Pita Bread

 

Years ago, Wilson and I lived overseas.  A trip into town typically resulted in “street food”—warm, chewy pretzels or “pommes frites” (French fries), hazelnut gelato or a crepe with Nutella.  Our favorite mealtime fare was a “doner kebab”.

                                                    

                                                     Chaya's fake-out doner kebab 

 

The term doner kebab is a broad one that spans several mediterreanean traditions and I have yet to perfectly recreate my European comfort food because of the massive expanse of sauce and meat recipes out there all bearing the same name.  It is a quest, to be sure.  If any of you  have a recipe that you think tastes like something bought on a German street corner, please let me know!

 

 Last week, in a moment of craving, I made a fake-out using ground turkey meat.  It didn’t compare to the lamb meat on rotisserie, but hey—using a standard tzatziki sauce recipe, it was yummy.

 

I do have a wonderful pita bread recipe that I’ve been making for about six years, and I want to share it with you. 

 

                                                     Plate of Pita 

 

Pantry Paratus Pita Bread

Preheat oven to 450 degrees.

 

2 ½ cups warm water

2 tsp active dry yeast

2 tbs honey

6 cups home-milled wheat flour (hard red or hard white) (plus extra for dusting)

1 tbs salt

1 tbs Olive Oil (plus extra to coat bowl and baking sheet)

 

* Combine water, yeast, and honey.  Let proof for 5-10 minutes.

*Stir in 3 cups of the flour, drape towel over bowl, and let sit for 15-30 minutes.

*Sprinkle salt over the dough, and add in the olive oil. 

*Add in remaining flour, turn onto floured surface.

*Knead about 5 minutes until smooth and elastic.

*Form into ball and place back into the bowl, coated with olive oil.

*Cover and let rise for approximately 1 hour.

*Punch down, divide into 8 equal pieces.

                                                                        dough in balls

    *Roll each piece into a ball and roll out flat; place of oiled baking sheet.  Let rest for approximately ½ hour.

    *Bake for 3-4 minutes each at 450 degrees.

 

 

 

Enjoy–

Chaya

 

*All Pictures are Property of Pantry Paratus, Inc.

 

 

 

 

 

 

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About Chaya Foedus

Flour on the ceiling. The ugliest vintage apron collection you've ever seen. And an affinity for old-fashioned kitchen skills that center on health, preparedness, and family meal-time. I am passionate about helping people find their kitchens and then teaching them what to do once they get there.

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