Monday, January 31, 2011
Wednesday, January 12, 2011
Here is the recipe that I used for the pita bread. It is not my recipe.
I copied it from a blog, but I cannot remember which one.
8 whole pita pockets (or 16 halves)
1 cup warm water (110-115 degrees)
1 tablespoon oil
1 teaspoon salt
2 teaspoons sugar
3 cups all-purpose flour
1 1/2 teaspoons dry yeast
1. In a large bowl, combine first 4 ingredients. Add 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough.
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).
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!
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.
I made those after lunch and so when supper time came I was ready to make my buffalo chicken pita pizzas.
Buffalo Chicken Pita Pizza
2 Tbsp Tabasco Original Red sauce
1 Tbsp Dijon mustard
1/2 Tbsp honey
1/2 pound Boneless, Skinless Chicken Breast
4 Pita Rounds
1/2 cup shredded cheese (whatever you like)
- Preheat oven to 425°F.
- Combine the Tabasco Original Red, mustard, and honey in a small bowl. Divide into two.
- Mix chicken and one half of the sauce mixture; let marinate 15 minutes.
- Cook the chicken in skillet over medium high heat, until browned and just cooked through, 3–4 minutes.
- Put chicken and remaining sauce evenly on 4 pitas, top with cheese.
- Bake until heated through and the cheese melts, 10–12 minutes.
Todd had not taken a bite of his yet.