Tuesday, January 24, 2012

Whole Wheat Pita Bread

You will need:

  • 1 1/4 cup warm water (110-115 degrees)
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 3/4 cups whole wheat flour
  • 1/3 cup gluten*
  • 1 1/2 teaspoons dry yeast


  1. In a large bowl, combine first 4 ingredients. Add the gluten and 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.)Alternately, if you have a bread machine, you can put the ingredients in the pan in the order listed and use the dough cycle. Skip to step 3 if using your bread machine! :)
  2. Put your dough into a bowl, lightly oil the top, and cover. Set in a warm place to rise, until almost double (about an hour). I like to turn my oven on for a minute or two, then turn it off, and let the dough rise in there, since our house is cool.
  3. Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 8 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6- or 7-inch circle.
  4. As you roll the rounds, set them aside on a lightly floured countertop or table, and cover loosely with a towel. Let rise for about 25-35 minutes, until slightly puffy. (The rounds will still be thin though! :D)
  5. Preheat oven to 500 degrees. Place 2 rounds, side-by-side, onto a wire rack, such as is used for cooling things. Place rack in the middle of the oven. Bake for 4-5 minutes, until puffy and just slightly browned. (If bread is too browned, it will be dry and not pliable.)
  6. Remove rack from oven and immediately wrap/layer pita breads in a damp towel, to soften. Continue baking the remaining breads, layering them between damp towels as soon as they're baked. Allow breads to completely cool.
  7. Cut pita breads in half, or split the top edge, and fill as desired.
  8. Store pitas in a plastic zipper bag in the fridge for a few days, or place in the freezer for longer storage. To re-warm pitas, wrap them in a damp towel and then wrap in foil. Place in a warm (200-250 degree) oven for about 20 minutes.

Baba Ghanoush

I'm looking forward to trying this recipe. My first and only introduction to Baba Ghanoush was a t the pita pit (http://www.pitapit.com/) The best pita place ever! Anyway. It was so delicious I determined that one day I would make it at home... and a year later I am doing it! Hopefully this recipe doesn't dissappoint. I'm also making some home made whole wheat pitas to go with it. Mmmm

You will need:

  • 2 1 pound eggplants
  • 1/2 cup tahini
  • 2 mashed garlic cloves
  • juice of 1 medium lemon
  • 1/2 cumin
  • salt & pepper
  • 2 tablespoons coarsely chopped fresh parsley
  • 1 teaspoon olive oil $Click to see savings
  • 1/8 teaspoon paprika or cayenne pepper

  1. Set broiler on high.
  2. Prick 2 1-lb. eggplants all over with a fork and place on a rimmed baking sheet lined with aluminum foil.
  3. Broil until softened and starting to blacken, 15 to 20 minutes, turning once halfway through.
  4. When eggplants are cool enough to handle, slice in half lengthwise and scoop innards into bowl of a food processor.
  5. Add 1/2 cup tahini, 2 mashed garlic cloves, juice of 1 medium lemon, 1/2 tsp. cumin, salt and pepper. Process until mixture reaches desired consistency.
  6. Place in a serving bowl and stir in 2 Tbsp. coarsely chopped fresh parsley. Drizzle with 1 tsp. olive oil, then sprinkle 1/8 tsp. paprika or cayenne pepper on top, if desired. Serve immediately or cover and chill to serve later.