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| Salad in a Pita |
Ingredients
1 c AP flour
1 c wheat flour
1 c warm water
1 pkg. active dry yeast
1 T olive oil
1 t salt
1 t sugar
*½ cup of wheat and ½ cup of white flour mixed for
kneading.
**Olive oil and pastry brush for garnishing. This also keeps bread soft
and delicious for later use.
Preparation
Dissolve yeast in warm water. Add sugar. Watch for
foam to rise. Mix yeast prep with flours and salt in a mixing bowl. Add a little more water, a few teaspoons at a time if dry. Knead with palm just until combined. Massage
oil on dough ball. Cover with plastic wrap. Then cover with a kitchen towel.
Set in a warm area (microwave oven) draft-free for 45 minutes to 2 hours.
On a counter surface, sprinkle flour then knead.
Keep kneading and sprinkling flour until the cup of mixed flour is gone. Roll
out to form a log. Cut into 6 equal parts. Roll each into a ball in the palm of
your hand. Cover with towel to keep from drying out. Sprinkle additional flour
on surface. Take each ball separately and roll out using a rolling pin to form
6-7 inch disk.
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| Cheesy Grits, Breakfast Pita Sandwich |
Heat your oven to 450 degrees (convection) or use
a skillet and heat on stove top. I used my Comal skillet for tortillas for this
recipe. Cook time is up to five minutes on medium low on stove top. Watch.
Heating time will vary. Continue to flip. It may inflate. That is okay. Do not
let it burn, but it is okay to let it brown. Watch for a rise around edges.
Remove when done. Brush lightly with olive oil.
Slice in half. Using a knife, separate the pockets gently so it does not tear.
Wrap in wax paper. Place in a covered dish or zip lock bag.
