| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Lebanese | Breads, Hand made | 12 | Servings |
INGREDIENTS
| 3 | c | All-Purpose Flour; Unbleached, Or |
| 2 C All-Purpose Flour & 1 C Ww; Flour For Kneading | ||
| 1 | ts | Salt |
| 1 | c | Warm Water; To 1 1/2 C, |
| ; 90-110 Deg F | ||
| Vegetable oil |
INSTRUCTIONS
1. Mix with a wooden spoon, the flour & salt in a large bowl. Add water till the dough pulls away from the sides of the bowl and is no longer sticky and is smooth. 2. Knead till smooth & elastic on a well floured board - 5 minutes. 3. Shape the dough into a rectangle, and divide into 12 smooth balls. Cover with sliighly damp towels & let rest for 5 to 10 minutes. 4 . Gently press each ball flat, keeping round shape. With floured work surface & rolling pin, roll each round to a 6 to 7 inch circle, paper thin. Cover with a slighly damp towel. 5. Lightly oil a griddle or large skillet & warm over medium high heat until hot. Gently stretch each round as thin as possible without holes as you place it on the griddle. Cook until browned, bubbly spots appear on the bottom, about 1 1/2 minutes; turn and brown the other side. Remove from the pan and immediately wrap in a clean towel until cool enough to handle. Serve warm or at room temp. 6. Repeat with all. Pan will have to be re-oiled after 3-4. Do not add too much oil or the pitas will be soggy and heavy. Makes 12 The inquiry about Lebanese flat bread sent me back to the local library, where I remembered seeing a book that might be of interest. It is "Pita The Great" by Virginia T. Habeeb. Workman Publishing, NYC, 1986 On pg 13, the author says,"The Lebanese marook is shaped by hand in much the same manner as pizza, by tossing and stretching the dough until it is well over a foot in size. It is then flipped onto a concave shaped metal surface set over a heat source where it bakes quickly in minutes. The Armenians have a similar bread, called lavash, which is baked to a cracker-like crispness and measures anywhere from 5 to 20 inches." Then on page 31 is a recipe for Unleavened Griddle-Baked Pita. From: CorgiSews@aol.com From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : "Pita The Great" by Virginia T. Habeeb
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