Biscuits |
The brunch spread |
Somehow by this evening we were ready and able to eat again. B had left a rye dough in the fridge overnight and made rye pitas to go with a vegetable gumbo. He was happy to find that leaving the dough overnight really increases the thickness and sponginess of the pita bread. They still popped in the middle, but were almost like a roll inside. It was delicious, again, pairing the rye with goat cheese. Recipe for rye pitas is below.
Pitas, pre-oven |
Rye Pitas |
Rye Pita with Vegetable Gumbo |
Here's B's recipe for Rye Pitas
Ingredients:
2 cups white flour mixed with 1 cup of rye
1 3/4 cup water
1.5 teaspoon salt
1 Tablespoon honey
2 Tablespoons olive oil
2 teaspoons standard yeast
Directions:
Mix ingredients into dough using mixer
Let it rise and punch down
Proof 24 hours in refrigerator
Preheat oven to 500-degrees
Shape into 8 pitas (about 4 inches), rolling into shape with rolling pin
Pop into oven at high heat (500-degrees) 4:30 minutes each (B uses a flipped over cookie sheet to cook)
Remove and let cool
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