Wednesday, October 6, 2010

Goddess of the sea, horses, earthquakes, and pita

I've never been a huge fan of pita. You know, the kind that you get in the bag at the super market. It's always a little hard and it tears when you try to make a sandwich with it.

Fresh made pita, however, is a different story. Warm, soft, chewy; it's the perfect snack, especially with tzatziki and Greek salad.

One of my favorite meals in Greece was at the pool bar at the Hiona Apartments. We were on our way to the sunken city of Olos. Thirsty, and in search of free internets, we spotted a seat near the bar and ordered pita, Greek salad, tzatziki, and ice cold Sprite. Perfection!

When I got home, I decided to try to make pita for myself. It came out great. Definitely better than any bagged variety that you will get at the grocery store!

Pita Bread (recipe courtesy of The Fresh Loaf)
  • 3 cups flour
  • 1 1/2 teaspoons salt
  • 1 Tablespoon sugar or honey
  • 1 packet dry active yeast
  • 1 1/4 to 1 1/2 cups water, roughly at room temperature
  • 2 tablespoons olive oil
  1. Follow the instructions on the dry active yeast packet to activate.
  2. Mix the yeast in with the flour, salt, and sugar.
  3. Add the olive oil and 1 1/4 cup water and stir together with a wooden spoon.
  4. All of the ingredients should form a ball.
  5. Once all of the ingredients are in a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes. Or, if you are using an electric mixer, mix it at low speed for 10 minutes (so much easier!)
  6. When you are done kneading the dough, place it in a bowl that has been lightly coated with oil or spray oil.
  7. Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides.
  8. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.
  9. When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes.
  10. Preheat the oven and a baking stone to 400 degrees.
  11. After the dough has sat 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. Roll it out to between 1/8 and 1/4 inch thick.
  12. Open the oven and place as many pitas as you can fit on the baking stone.
  13. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes.
Greek Salad
  • 4 tomatos, sliced
  • 1 green pepper, sliced
  • 1 medium cucumber, sliced
  • 1/4 of a cup of red onions, sliced
  • 8 oz block of feta cheese
  • 4 tbsp olive oil
  • 2 tbsp white vinegar
  • 1/2 tsp of dried oregano
  • salt and pepper to taste
  1. Mix together tomato, green pepper, cucumber, and onions in a medium salad bowl.
  2. Place block of feta cheese on top
  3. Drizzle oil and vinegar on salad
  4. Sprinkle on dried oregano, salt, and pepper

No comments:

Post a Comment