
I apologize for the hiatus. I think I am mostly apologizing to myself for forgetting the joy this hobby brings. I apologize for the excuses of being too tired, too uninspired, or too burdened from an emotional day at work. … Continue reading
I apologize for the hiatus. I think I am mostly apologizing to myself for forgetting the joy this hobby brings. I apologize for the excuses of being too tired, too uninspired, or too burdened from an emotional day at work. … Continue reading
This is one of those meals. It’s one of those uncomplicated meals where time magically coaxes rich flavours from simple ingredients. No step is difficult, but patience with each one is the difference between dinner and comfort food. I love … Continue reading
I like to think we all have goals. Big goals; little goals. Daily goals; life goals.
Cooking goals.
I have this ’cooking bucket list’. It is, unfortunately, growing faster than I can keep up. I consider the things on this list a little bit more complex than the average food item; thus things like work and making real dinner interfere with spending a whole evening making one thing.
Recently, I found a day. I found a weekend day where I could pick something from that bucket list and tackle it.
Hello, pitas.
This recipe surprised me. It was by no means tricky. It is not even labour intensive. In fact, I was tickled by how little active work was involved…and by how impressive the results were. These are infinitely better than the pocket pita bread we buy at the store. These are like pillows. However, If I am honest with myself I know I will continue to buy the ones at the store…most of the time.
That difference between ‘all the time’ and ‘most of the time’ is good enough for me to feel like I have achieved a goal!
What are your goals?
Ingredients – I’ve listed the original recipe with my ‘adaptations’ in brackets
2 ¼ teaspoon instant yeast (we have bread machine yeast)
1 tablespoon honey (or any sugar, really)
1 ¼ cups warm water (between the temperatures of 105F to 115F), divided
1 ½ cups bread flour (we used all-purpose), divided
1 ½ cups whole wheat flour, divided
¼ cup olive oil
1 teaspoon salt
Cornmeal, for sprinkling
Instructions
Source: Annie’s Eats