Pitas and Polymerases

 When life hands you six lectures to study, make pita bread! Hmm…my cliches could use some work. The point is, making pita bread is really simple, but it’s super fun and makes you feel like you can do anything. Because really, who makes their own pita any more?

 Mix up your dough and knead it til it’s smooth and elastic, then form six small balls and roll them out flat.

 Then let those rounds hang out on your (clean) counter and rise a little, while you go learn all about DNA replication and RNA transcription.

 Then slip those babies into a hot oven and plop yourself down on the kitchen floor to watch the magic.

 They puff up right before your eyes!

 Take them out when they’re golden brown and deliciously chewy-crusty.

 And because no pita worth its salt doesn’t have some great pocket action, cut one open and stuff it with whatever your heart desires. I made some curry chicken salad (recipe to come tomorrow), but these are good even with just a little butter. Who am I kidding? Anything is good with just a little butter! But seriously, I think you’ll be impressed.

Whole Wheat Pita Bread

  • 1 packet of yeast
  • 1 ¼ cup warm water
  • 1 teaspoon salt
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups all purpose flour
  1. Dissolve yeast and salt in water for about 5 minutes in a large bowl. Add whole wheat flour to make a batter. Add additional flour until dough pulls together. Turn it out onto a floured surface and knead until dough is smooth and elastic. Add more flour if it is too sticky.
  2. Divide dough into six pieces.  Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.
  3. Let rest on the floured surface 30-40 minutes until slightly puffed.
  4. Preheat oven to 425F.
  5. With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. If you have an oven with a window, make sure you’re watching them during the first five minutes, because this is when they puff up! It’s my favorite part. 🙂
  6. These store for up to two days well wrapped or frozen for three weeks.

Inspired by this recipe.

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