- Recipe also includes directions on how to make pita chips.
- Prickly Pear
- 2 tsp (10 ml) active dry yeast
- 1 cup (225 ml) to 1-1/4 c lukewarm water
- 3-1/2 cups (825 ml) flour
- 2 tsp (10 ml) salt (I use sea salt)
- 1 T olive oil
- Dissolve yeast in 1 cup (225 ml) lukewarm water. (Reserve other 1/4 cup (60 ml) water to use later, if needed.)
- Place flour and salt in food processor and mix for 5 seconds.
- Add olive oil to yeast/water mixture.
- While processor is running add the wet ingredients.
- Process until dough forms a ball.
- Knead on lightly floured surface for 1-2 minutes.
- Spread additional olive oil over inside of a large bowl.
- Place dough inside the bowl and turn over so oil covers top.
- Spread plastic wrap on top and let rise for 1-2 hours, or until double in bulk.
- Preheat oven to 500 degrees (250 C.).
- Punch down dough and divide into about 12 egg-sized portions.
- Flatten each with hand then--on lightly floured surface--roll out into 6-8 inch circles.
- Cover cookie sheets with non-stick foil or parchment.
- Place 2 or 3 pita rounds on cookie sheet and bake for 3 to 3-1/2 minutes.
- Remove from oven and place pitas on wire racks to cool.
- When cool, place in plastic bags to keep soft and fresh.
- To make pita chips:
- Cut pitas into triangles and place in a single layer on cookie sheet.
- Spray pitas with a light coating of PAM and sprinkle--very lightly--with salt. (I use Kosher salt.)
- Bake at 400 degrees (200 C.) for about 10 minutes, or less, until crisp.
- Remove and let cool, then store in a sealed plastic bag.
- These pitas can be made with all white flour OR you can use half white and half whole wheat flour--your choice.
The chips are superb for dipping in hummus or whatever you desire.
I must say these FRESH pitas are several steps above store bought.