Passover Fruit and Nut GranolaApril 1, 2020
Top 10 Quarantine Cooking TipsMay 5, 2020
10 minutes to make dough, 35 minutes to rise, 10 minutes to roll out
store at room temperature for up to 3 days
grilled pitas may be frozen
1 cup warm water
1 teaspoon yeast
½ teaspoon sugar
2 2/3 cups all-purpose flour, plus more for dusting
½ tablespoon kosher salt
2 tablespoons extra virgin olive oil, plus 1 tablespoon for brushing pitas and ½ teaspoon for greasing the bowl
Measure the water and add the yeast and sugar and mix. Let sit for about 5 minutes, or until it gets foamy on top. It will not look like a typical thick proofed yeast mixture.
Place the flour and salt into a mixing bowl and stir. Add the oil and yeast mixture. Use the dough hook on low to mix the ingredients together, stopping to scrape the sides a few times. Turn the speed up to medium-low and knead for about four minutes, stopping to scrape down the hook after 2 minutes. If the dough is sticking to the sides of the bowl, sprinkling in a little flour.
Gather the dough into a ball and add the ½ teaspoon olive oil to the bowl and rub around the bowl and the dough. Cover with plastic and let sit on the counter for 35 minutes.
Cover 2 cookie sheets with parchment paper and dust lightly with flour. Divide the dough into 8 equal pieces. Dust a large piece of parchment paper with some flour. Form each piece into a ball, sprinkle with a little flour and then roll out until the dough is about 6 inches in diameter. Sprinkle on more flour if the rolling pin is sticking to the dough. The pitas will shrink a bit, but you will stretch them again before grilling. Divide between the two cookie sheets.
Use a brush to brush both sides of the dough. Heat your grill until between 650°F and 700°F. Lift one dough circle and stretch it a bit before placing on the grill. Repeat with the other pieces of dough. Cover the grill and let sit for about 2 minutes, open the grill and turn over the pitas. Grill for another 1 to two minutes. Do not let them burn.