 | |||||||||
 | |||||||||
Peanut Pitas
In a large bowl, sprinkle the yeast over the warm water. Stir to dissolve. Stir in 1 1/2 cups flour, 1/2 cup at a time, and then stir 100 times, about 1 minute, in the same direction to activate the gluten. Let this sponge rest for at least 10 minutes, or as long as 2 hours. Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Place dough into a lightly greased bowl and cover with plastic wrap. Let rise until at least doubled in size, approximately 1 1/2 hours. Place baking sheets in oven. Preheat oven to 500° F. Gently punch down the dough. Divide the dough in half, then set half aside, covered, while you work with the rest. Divide the other half of the dough into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter, and less than 1/4 inch thick. Keep the rolled-out breads covered until ready to bake, but do not stack. Place 2 breads, or more if your oven is large enough on the baking sheets, and bake for 2 to 3 minutes, or until each bread has gone into a full "balloon". To cook the pitas on top of the stove: Preheat a 9" or larger griddle or cast iron skillet over medium-high heat. When hot, lightly grease the surface of the griddle with a little oil. Follow the same procedure as above for making the circles. Gently put one bread onto the griddle. Cook for 15-20 seconds, then gently turn over. Cook for about 1 minute, until big bubbles begin to appear. Turn the bread again to the first side, and cook until the bread balloons fully. Wrap the cooked breads together in a large kitchen towel to keep them warm and soft while you bake the remaining rolled-out breads. Yield: 16 Portions Source: Chef Mark Mattern ©  |
