Pita Bread

Warm pita bread- fresh from the oven. Delicious and actually easy to make!

I did it! I actually created a baked good that is worthy of sharing on this blog!  Okay, I did make these pretzels and this grapefruit quick bread but those don't count because sugar hides a multitude of sins (except gluttony).

This pita bread is actually quite easy to make and the hands on time is minimal, but it is about a day and half long project and requires storing the dough in the fridge, so be sure you clear out space before you embark on this journey.  You might also consider bringing some friends along for the ride.  I brought Littlest. He ate frozen peas while I mixed the dough, and by the time he finished his peas, I was done with the hands on part for the day.  The next day, he took a nap and I finished the pitas.

The inspiration for these came from a repin of a recipe that is no longer available on Damn Delicious but I'm linking there anyways because that is some good food (or at least good food photography which I appreciate more every day).  She apparently used to have a recipe for a pulled pork Gyro, which is a great idea because really who knows how to cook lamb.  Not to mention that's like $27 a pound around here (possibly slight exaggeration, they don't actually sell it at the two closest grocery stores, so I wouldn't really know the price).

Anyhow, the Pin inspired me to make homemade pitas, and for once in my life it worked.  I had to adapt this recipe from Smitten Kitchen because my first few didn't turn out like I would have liked.

Once I got the technique down, the pitas poofed beautifully with a pocket of steam and a single slice yielded that traditional pocket that just waits to be stuffed with all kinds of Greek goodness (or lets be honest here, turkey and Sriracha work nicely too).

Deb of Smitten Kitchen compares the process of making these to the process of making pizza dough, but I disagree somewhat.  If you've ever done the "wet dough" technique associated with artisan bread in 5 minutes a day (sorry no link, to lazy and I'm not Amazon affiliate so there's really no point in my Googling this on your behalf) its more like that.  The basic difference is that with pizza dough, the rise really isn't that important, but with pita bread the rise is very important.

Also, before you start you're going to need some essential tools.

1. Large 2 Quart Mixing Bowl (Ice cream buckets work too)
2. Rolling Pin
3. Plastic Wrap

Homemade Pita Bread

by Hannah Rounds

Pita Bread- It's like a carb pocket ready to be filled with Greek goodness

Details

Prep time: 1 hour Cook time: 4 mins Total time: Yield: 6 Full Pitas

Ingredients

• 3 Cups +1/2 Cup for sprinkling Flour
• 1.3 Cups + A few teaspoons for sprinkling Warm Water
• 2 Tablespoons Sugar
• 2 Teaspoons Yeast
• 1 Teaspoon Salt
• 2 Tablespoons Olive Oil

Instructions

1. Mix water, yeast and sugar and allow yeast to proof ten minutes. 2. Add three cups flour, salt and olive oil and mix well. Then knead the dough briefly (2-3 minutes) and allow dough to rest 10 minutes 3. After resting, flour surface generously and begin kneading the dough. You may find that the dough gets too dry or to sticky. Add more water when the dough is too dry or more flour when its sticky. Knead for about five minutes 4. Oil a bowl and put dough in the bowl to rest. Cover with plastic wrap and place in the fridge for at least eight hours (but don't ignore my next instruction)5. For the first four hours of the rise, punch the dough down about once per hour. 6. When you are ready to make the pitas, flour a large surface, then grab a chunk of dough and make a ball about the size of a tennis ball. Flatten the ball into a disk (about the size of a CD) 7. Cover the disk in oiled plastic (reuse the covering of the bowl) and then repeat for all 6 pitas. 8. Allow dough to rest under the plastic for about 10-20 minutes. 9. Using a floured rolling pin on a floured surface roll out on pita disk at a time. The dough should be thin but not see through. Put the flat dough on a plate to rest. Generously rub the dough with water. If the dough starts to tear, you screwed up and you should start back on step 6 with that particular ball of dough. 10. Heat oven and a baking tray to 475 (ie put the baking tray in the oven while it preheats) 11. Place one pita on the hot baking tray and bake for four minutes and 15 seconds (basically for 45 seconds after the dough poofs, but the pita shouldn't be brown yet). 12. If you resist eating it right away, it's nice to cover these with a clean tea towel

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Cinnamon Sugar Pretzels

Cinnamon Sugar Pretzels. A delicious bundle of carbs.

The last time I went to a Mall was Black Friday 2012 to do "Market Research" with my friends.  I say "Market Research" but I actually did get paid to go to the mall, which is about the only way to get me to go shopping these days. (If anyone was curious about my conclusions, I found that people must be truly mad to engage in Black Friday shopping. What a weird consumerist tradition).  

On this last trip to a Mall, I also learned that Auntie Anne's is not open at Midnight despite the swaths of people yearning for a soft cinnamon sugar pretzel (by swaths, I mean at least one pregnant lady was hoping for a pretzel).  I associate malls with cinnamon sugar pretzels because it was a frequent childhood treat that I split with my mom. 

Oddly, as I am writing this, I am having a very clear flashback to my first Auntie Anne's pretzel. I was at the mall with my Mom, my Auntie Leslie, Greta and Spencer (I have no idea where the other siblings were).  I was eight years old; it must have been summer because I remember flip flops, burnt skin, and the smell of chlorine.  We entered the food court which at the time was a little bit sketchy I think the "court" part may have been under construction. This means whatever I am referring to was just an oddly dark hallway with three benches and 4 food stalls. Then, my mom pulled out two Happenings book coupons and went on to purchase four pretzels: Jalepeno, Glazin' Raisin, Cinnamon Sugar, and Parmesan.  I loved all the flavors. I had never had a soft pretzel before, and these were magical. So magical that I can actually remember it all these years later.  This might be the only food that I have a clear recollection of a first.  

Later on, my mom actually made homemade pretzels, but we didn't have things like recipes on the interwebs in those days, so I don't think they were as good.

Anyhow, a recent craving for a mall pretzel almost led me to extreme lengths (going to a mall!) to satisfy my craving.  Thankfully, a quick Google search yielded a half a dozen almost identical recipes for pretzels.  I haven't mastered the technique, but the tips that I have are listed in the recipe.  While these look a little awkward (more testing required for dough elasticity), they are mighty tasty.  The sweet cinnamon sugar with the chewy pretzel is a match made in heaven.

Cinnamon Sugar Pretzels

by Hannah Rounds 
Details

Prep time: 1 hour Cook time: 15 mins Total time: 3 hour 
Yield: 10 pretzels

This mall food classic is something that you can whip up at home.  One tip to remember is that if you are working by hand, it will be nearly impossible for you to overknead the dough, so if you mess up, just ball it up and start over.

Ingredients

• 2t (or one package) Yeast
• 1 Tablespoon Sugar
• 1.5 Cups Warm Water (110 Degrees)
• 4.5 Cups Flour
• Large Pot 1/2 Full Water
• 1/3 Cup Baking Soda
• 1 Egg
• 3 Tablespoons Melted Butter or Margarine
• 1/4 Cup Sugar
• 3 Tablespoons Cinnamon

Instructions

1. Combine Warm Water, Yeast and Sugar in a very large bowl. Allow yeast to proof at least 5-10 minutes
2. Add flour to proofed yeast and water and mix until well combined
3. Knead dough for 4-5 minutes
4. Wash the bowl you used to create the dough, then cover it in oil or melted butter and margarine. Add dough to bowl, cover with plastic wrap and allow to rise (one hour minimum)
5. Divide dough into 10 even pieces.
6. Take each piece, roll it out (play-dough style) to about 1cm diameter and 50cm long rope (sorry for the metric about 1/2" and 18" respectively)
7. Form a U shape with dough rope then cross the ends to form a pretzel shape
8. Once you have made all shapes, bring a pot of water to boil, and add baking soda to it
9. Drop pretzels (one at a time) into the water for 30 seconds.
10. Remove from water using a spatula or large slotted spoon and place on a parchment lined cookie sheet
11. Brush pretzels with a beaten egg yolk (use a pastry brush, a paint brush or a spoon)
12. Bake at 450 for 10-14 minutes (until they take on a nice caramelly brown color)
13. Combine Cinnamon and sugar in a bowl
14. Dip warm pretzels into melted butter then cinnamon sugar. Allow to rest at least 10 minutes before eating

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Grapefruit Cake Bread + A Letter to Littlest

Happy 8 Months old day, Littlest!

Dear Kenny,

Today you are eight months old, and Daddy and I are so thankful that we get to be your parents. You are still a mellow baby, but you've started to develop quite a personality.  

Your favorite toys are not toys at all.  Instead you enjoy chewing on electrical cords, taking the heaviest books off of the book shelves, and holding onto as much tupperware as your chubby little hands can hold.

We can always make you laugh by making farting noises, and we love to play a game where we hide behind a counter or the fridge and then jump out at you.  It makes you shriek with glee. Daddy likes to flip you around and throw you around, which is fun for you, but you're getting too big for me to throw you around in the air; instead, we go for lots of stroller rides which you love.

You have developed a weird habit of shaking your fist when you are happy.  Daddy does an surprisingly accurate impression of you, and it is so funny to me.

Over the course of the last month, we think that you've started teething because you are a non stop drool factory.  You also had a few days where you did nothing but scream all evening long and then collapse into your crib at night.

You've really developed a taste for solid foods, and I take a lot of pleasure in feeding you every morning and with dinner.

Your mobility is still limited by the fact that you shriek every time we put you on your belly, even though you now push up to the crawling position.  When you see an electrical cord, you become an adept butt scooter, but other than that you pretty much stay in one place or roll around to get what you want.

Sometimes you still fall asleep in my arms as Daddy and I are praying for you, and it melts my heart.  Other times you just scream through the whole thing, and I am so thankful when we can put you in your crib so that you immediately conk out.

My words will never be able to express how much Daddy and I love you.

We love you so much in all the world,
Mommy and Daddy

PS May the Lord bless you and keep you.  May the Lord make his face shine on you and be gracious unto you.  May the Lord lift up the light of his countenance on you and give you peace.

PPS To celebrate we ate some of this delicious Grapefruit Cake Bread, but you like yogurt more!

Grapefruit Cake Bread

Adapted (just barely) from Cookin' Canuck's Glazed Pink Grapefruit Quick Bread

Ingredients:
1/2 Grapefruit worth of zest
1/4 Grapefruit worth of juice
1.5C Granulated Sugar
1 Stick Butter Softened (8T Butter)
3 Eggs
1.75C All purpose Flour
1/2t Baking Powder
1/2t Salt
1/4C Milk

Glaze:
2C Confectioners Sugar
1/2 Grapefruit worth of Zest
3/4 Grapefruit worth of juice

Directions:
1. Heat Oven to 325 and grease 8.5" by 4.5" bread pan
2. Beat zest, sugar and butter until well creamed (be sure your butter is softened as this step will be easier)
3. Add eggs (one at a time) and beat until well combined
4. Mix Flour, Salt and Baking Powder together until combined
5. Add juice and milk to butter mixture and combine (briefly)
6. Add Flour mixture (about one cup at a time) and fold it into the batter (fold rather than beat to keep the batter from becoming too stiff)
7. Once batter is complete, pour into bread pan
8. Start checking on cake at 55 minutes.  When a knife comes out cleanly, the bread is done (for me, on average this is 75 minutes, but I think our oven runs cold).
9. Allow bread to cool for a few minutes, then use a knife to release the bread from the sides of the baking pan.
10. Continue to allow to cool for a full hour.
11. To make the glaze, warm grapefruit juice for a few seconds in the microwave (until just above room temperature).
12. Whisk powdered sugar, grapefruit juice and zest (add more of any of these to taste).
13. Cut a few large slits (both vertically and horizontally) in the cake, so that the glaze gets absorbed into the cake.
14. Glaze liberally

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