PETA & Pita

I've got a suggestion for those who wish to follow
PETA's inspiring lead, but dislike wasting cans of
red spray paint.

Today, I visited my local supermarket as I had
run out of flour and yeast.

While in line, I stood behind a young woman who
wore an animal fur coat. Rather than make an
obnoxious comment, as I've so often done in the
past, I said loud enough to be overheard by
cashiers and customers:

"What a lovely coat. It's amazing what they can do
with artificial animal fur, and I understand it's
warmer than the real thing."

She was offended, and replied:

"For what I paid, it had better be real."

I gave her my best smile and said:

"But it looks so fake. Amazing. The furs line up
so perfectly. Too perfectly. Don't pretend it's real.
It's got to be fake, but it still looks ok, even though
it's fake."

I ruined her day. Try this same satisfying routine.

I then went home to make the world's best Pita bread.
Try this recipe and you'll be amazed at how large the
pitas puff up as they bake into perfect little pockets.
I cheat and use my breadmaker to mix all the ingredients.
This takes about five minutes.

INGREDIENTS

1 package yeast
1/2 tsp sugar
1 cup water
1/2 tsp salt
1/4 cup olive oil
3 cups flour
parchment paper

METHOD

Remove two Tbs of water from the
cup of (warm-to-the-touch) water
and add to bowl with 1/2 tsp sugar
and package of yeast. Wait 5 minutes
for the yeasties to eat the sugar.
The yeast will then foam.

Add the flour, salt, remainder of water,
olive oil, and yeast to your bread
machine, or, mix the ingredients and knead the
dough until it forms a ball. Add a tiny bit of
flour as you knead...if needed.

Place the ball of dough in a large bowl
and cover with a towel. Allow 1 1/2 hours to
rise at room temperature.

After the dough has risen, roll it with your hands
into a baguette shape. This should take about
ten seconds. The original recipe suggested that
the dough be separated into 5-6 pieces. Take my
advice here. Cut the dough in half, then half
again, then again, then again into you have
16 pieces.

Roll each piece into a ball, then press down and
with a rolling pin, roll each one into a thin
3-4 inch diameter circle.

Cover two baking sheets with parchment paper.
Put eight thin rolled out dough onto each
baking sheet atop the parchment paper.

Cover with towel, allow 30 minutes to rise.

Pre-heat your over to 500 degrees fahrenheit.

The original recipe called for five-six minutes
baking time. I bake the pitas for seven to eight
minutes until they expand and are golden brown.

It's so simple, we now enjoy fresh pita bread 2-3
times each week. You have to cruise to the island
of Thera to enjoy better Pita bread.

Robert Cohen
http://www.notmilk.com