Saudi Arabian Pita Bread Recipe




Saudi Arabian Pita Bread Ingredients

1 package active dry yeast
3 3/4 cup flour
1/4 cup shortening
1 1/2 tsp salt
1 1/4 cup warm water

A Recipe for
Saudi Arabian Pita Bread

 

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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Proust had his madeleines; I am devastated by the scent of yeast bread rising.

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This is a recipe for Saudi Arabian Pita Bread from the recipe cookbook of Recipes-to-go (Bread)


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Saudi Arabian Pita Bread recipe - a tasty recipe for you to add to your collection!

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)



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Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.




Saudi Arabian Pita Bread

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

Henry Miller, American writer (1891-1980)






Saudi Arabian Pita Bread Directions

In large mixer bowl soften yeast in warm water. Add 2 cups flour,
shortening and salt. Beat at low speed of electric mixer for 1/2
minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much
remaining flour as you can mix in with a spoon. Turn onto lightly
floured work surface. Knead in enough remaining flour to make a
moderately soft dough that is smoooth and elastic.(5 minutes) Cover,
let rest in a warm place about 15 minutes. Divide into 12 equal
partions. Roll each between floured hands into a very smooth ball.
Cover with a damp cloth, let rest 10 minutes. Using fingers, gently
flatten balls. Cover, let rest 10 minutes.(keep dough pieces covered
until ready to use.) On well floured surface lightly roll one piece
of dough at a time into a circle 7 inches in diameter, turning dough
over once. Do not stretch,puncture or crease dough(Work with enough
flour so dough does not stick) Place on baking sheet. Bake rounds, 2
at a time, in a 450 F oven about 3 minutes or until dough is puffed
and softly set. Turn over with a spatula, bake about 2 more mintes,
or until dough is light brown. Repeat with remaining dough, baking
one batch before rolling the next batch. To serve, slice bread
crosswise, fill pocket with desired filling Makes 12 rounds. From
Avon's International cookbook.

Serves: 12

 

 

 

 

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