posted on May, 12 2009 @ 05:57 PM
Pita Bread. I learned to make pita bread after Hurricane Paloma ka-bonggged through here. We didn't want to waste water on dishes, and I
couldn't find any flatbread -- not even tortillas. Pitas were wonderful and we filled them with all manner of vegies, meats and combinations of both
......and then ate the "dishes". We made a lot of these, and they were very economical, as well as tasty and satisfying.
Tortillas, especially flour tortillas are pretty easy, as long as person has a press of some sort. I bought a tortilla press, and it lasted a whole
four tortillas, and then the [substandard] metal handle broke. blah blah blah.
1. Take a package of yeast and warm water in an inert bowl big enough for the whole mixing (inert meaning not stainless steel..... wood, clay, glass,
etc.) Warm to your touch, which means a little over 98F. Not hot. Stir in a tablespoon of honey [which, BTW, keeps for a very long time without
spoiling] and then a package of yeast. Let it sit until it is frothy and yeasty smelling.
2.Mix one tsp. salt and 3 cups of flour. Add yeastwater. If you use wheat flour, add 1/4 cup of olive oil to augment elasticity. Add another cup
or so of warm water to make a nonsticky ball.
3. Put doughball on a floured surface and knead it for a while, Say at least five minutes. This doesn't have to be vigorous kneading, and it seems
better if it's not. Let it sit, covered with a cloth, until it has nearly doubled.
4. Roll out on floured surface, and make 15 little doughballs.
5. If you're using a solar cooker, set the cooker out facing south or thereabouts. Oven - Preheat to 500. You need it hot. If your oven smokes
at 500, that means you're normal, and haven't cleaned it in a while. Open a window; let it burn.
6. Use a rolling pin or other tubular object [PVC pipe works well] and roll the balls out to about 1/4 of an inch thick -- a fat .5 cm.
7. Put in solar oven and leave until at least 2" high and puffy. Turn over and leave for the same amount of time. Oven - bake on ungreased sheet
until it rises and then turn over. If you let it rise too far, it will crack on the bottom. This is especially true with wheat and other darker
flours, as well as almond and coconut flour.
Cool, slice open, fill with goodies, sauce, chili or whatever you like.
1. Take a can of garbanzo beans, drain, and smash up. Some people skim off the skins........ I never do.
2. Chop up 3 cloves or garlic and an onion. Add this to the garbanzo mash, along with a tsp. of corriander, tsp. of cumin, tsp. of black pepper,
and tsp. of salt. If you have any fresh herbs to chop in, do it now (basil, oregano, cilantro). Otherwise, leave it like that.
3. Stir in one egg. Form into sub-pingpong sized balls, flatten, and smooth the edges by circling the ball with your thumb and forefinger, and and
pressing each side with the thumb and fingers of your other hand.
4. Fry in oil. I like to use olive oil for everything. Fry or sautee until they are light brown, flip and finish. Eat the first one. This is
your right as cook, and you can then determine if you like the texture, or want to cook the next ones more.
5. Chop up vegetables to go inside the pita bread with the falafel patties. Put the patties in first -- usually only three or four. put
vegetables in (tomatoes, cucumber, lettuce, spinach, mushrooms, bell pepper, avocado, whatever you want). Add a little sauce. yUM.
I like a simple mixture similiar to Tahini sauce:
Take a cup of sour cream and mix in a tablespoon of sesame oil. Add some garlic, pepper, chili power to taste.
SitX recipe: Mix vinegar 1:1 with sesame oil. Herb it up. Shake. drizzle in stuffed pita.