Summer Time Spread

Pillowy Pitas:
serves 4
preheat oven to 450
1 c all-purpose flour
3/4 c whole wheat flour (plus a little extra for dusting)
1/2 packet of rapid rise yeast
1/4 tsp salt
1/2 tsp sugar
1/2 c warm water

Combine water, sugar and yeast and let stand for 10 minutes. Meanwhile, mix flours and salt until combined. Add yeast/water mixture to flour and knead for approximately 7 minutes with dough hook on your Kitchen Aide Mixer (or you can do this by hand, of course). Let stand with a towel in the window sill for at least 1 hour. Dough will double in size. After the dough has proofed (sat in its bowl in the window sill, undisturbed), portion 4-6 balls of dough. Roll each of these out into 4 inch circles, using flour when needed to keep from sticking to rolling pin and counter. Bake for 6-8 minutes on the high heat and cool on a wire rack.

The pitas were served with an alfresco feast . . . very refreshing. Beet relish, hummus, falafel, salad and chili oil. The good company also made this meal divine.

Beet Relish:
serves 4

2 beets
1 carrot
1 leek
2 cloves garlic
1 head of flat-leaf parsley
salt, pepper to taste
1 heaping tablespoon vegenaise
1/4 c apple cider vinegar.

Place all ingredients into food processor and blitz until smallish, uniform, jewel-like mixture is concocted. Delicious plain or as side dish for falafel, tofu, on a salad, etc.

1 comment:

  1. Wow! those pitas look great! I will have to try them out :) I am so picky with the ones I find in store that I rarely buy them.