DIY Pita Bread

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I’ve been making my own pita bread at home for a few years now. Finding them in my local grocery store can be hit and miss, so it started out as a necessity. But, like everything else – once I had them homemade, I couldn’t go back. I figured it was high time I shared it with you guys. These pitas are puffy, pillowey, and soft . Everything that you could possibly want in pita bread!

They’re easier to make than you’d think too. I’m able to put the dough together at 3 in the afternoon, and we’re eating gyros with the pitas I’d made by 6 in the evening. It comes together quickly, and is very workable. To shape the dough, I like to stretch with my hands (like you would a pizza) and then finish with the rolling pin. I don’t like a giant “pocket” in my pita, and this technique seems to help with that. I also like a slightly larger pita, so I roll it thin.  But, if a pocket pita is what you’re looking for, just make the dough circle a bit smaller and thicker.

The recipes make 8 pitas, which was perfect for the guys and I to have dinner. Then, we enjoyed pita pizzas the next day for lunch simply by topping with pizza sauce, cheese, and some fun toppings. The boys loved having their own individual pizza to decorate, and I always love turning leftovers into something new. Enjoy!

Pita Bread

3 cups flour, plus 1/2-3/4 cup more as needed
1 ½ tsp. salt
1 tbsp. sugar or honey
1 packet instant yeast
1 ¼ to 1 ½ cups water, roughly at room temperature
2 tbsp. olive oil, vegetable oil, butter or shortening

Mix the yeast in with the flour, salt, and sugar.  Add the olive oil and 1 ¼ cup water and stir together with a wooden spoon.  All of the ingredients should form a ball.  If some of the flour will not stick to the ball, add more water.

Once all of the ingredients form a ball, place the ball on a work surface, and knead the dough for approximately 10 minutes. If you are using an electric mixer, mix it at low speed for 10 minutes.  As the dough is mixing, continue to add flour, a tablespoon or two at a time, until the dough clears the sides of the bowl and is tacky but not sticky.  (I add a significant amount of flour, so don’t be afraid to keep adding more until you reach the right consistency.)

When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough and place it into the bowl, rolling the dough around so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp towel and set aside to rise until it has doubled in size, approximately 90 minutes.

When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 equal pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it will be easier to shape.

While the dough is resting, preheat the oven to 450°. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while it is preheating. This will be the surface on which you bake your pitas.

After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between ¼ – 1/8” thick – 6 inches in diameter. If the dough does not stretch sufficiently, you can cover it with the damp towel and let it rest 5-10 minutes before trying again.

Place discs on a lightly greased baking sheet or parchment paper and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.

Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn’t necessary.

Source: Brown Eyed Baker, via Annie’s Eats

Grilled Baby Bok Choy

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Grilled bok choy is one of my favorite vegetable side dishes. I usually cook it when we’re putting something on the grill anyways – steak, chicken, kabobs.  Often I’ll just keep the seasoning simple – olive oil, salt, and pepper. But, whenever I want something a little more special,  I made a wonderful spicy Asian vinaigrette to go on top before grilling.

Some people steer clear of bok choy because it falls under the cabbage category. If you think you don’t like cabbage, give this recipe a try. I too, was a “cabbage hater”, but bok choy really brought me around. It’s a very mild flavor, so it’s a great place to start. Feel free to play around with the flavorings in the vinaigrette too. I like the flavors that the soy sauce and Sriracha lend, but just most things in the kitchen, the possibilities are endless! I like to use  baby bok choy if I can find it, because it cooks so quickly and is tender. Large heads of bok choy will work as well, but you should quarter them before grilling.

Grilled Baby Bok Choy

4 heads of baby bok choy (or 1 head of full-sized)
2 tablespoons soy sauce
1/4 teaspoon sesame oil
1 teaspoon Sriracha
1/4 teaspoon ground black pepper

Preheat an outdoor grill for medium-high heat for 15 minutes, and lightly oil the grate.

In a small bowl, combine the soy sauce, sesame oil, Sriracha, and black pepper. Slice the bok choy in half, lengthwise. Brush the cabbage with the soy sauce mixture on the cut side, letting the vinaigrette fall into the grooves.

Lay the bok choy on the preheated grill, cut side up. Cook until the stalks show grill marks and the leaves are crisp at the edges, about 2 minutes. Turn the bok choy, brush with remaining soy mixture, cover, and grill the other side for about 2 more minutes. Remove to platter and serve.

Tzatziki

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I’ve lamented before about my ability (or, lack thereof) to get decent ethnic foods here on the Eastern Shore. One nationality that is well represented on our little island is Greece. I may not be able to get a burrito for 25 miles, but I can get a great gyro! I’ve come around to many Greek favorites in more recent years – feta, kalamata olives, and most importantly, tzatziki. It’s so deliciously cool and refreshing, and pretty much guilt free.

I’ll make a huge batch up whenever I make souvlaki for gyros, and leftovers keep great in the refrigerator for a couple of days. It’s a great afternoon snack, with a few wedges of pita bread. I’ve also discovered that oven fries (I made them with a bit of a Greek flair last time; lots of oregano and garlic) dipped in tzatziki is out of this world. I think it would also be wonderful along side grilled fish.

The key is to make sure you squeeze as much water as possible out of the cucumbers after shredding them. Tzatziki should be a relatively thick consistency. If you like it thinner, add some more red wine vinegar or lemon juice. I like to add a little bit of dill, just because I think it makes it a little prettier, but it’s optional. Dried dill doesn’t have that much flavor, so it’s not like it’s bringing that much to the party. Try this soon, it’s a healthy option that’s still full of flavor and very versatile. Opa!

Tzatziki

1 (32 oz.) container of plain yogurt (preferably NOT fat-free)
2 regular cucumbers, peeled & seeded
3 cloves garlic, crushed (I usually use a microplane for this)
2 teaspoon red wine vinegar
1 teaspoon  fresh lemon juice
1/2 teaspoon dried dill
salt and a little pepper
drizzle of extra virgin olive oil

Strain yogurt using a cheesecloth over a bowl (if you don’t have that, a strainer lined with a coffee filter will work) for several hours or overnight to get out as much moisture as possible.

Shred or grate the cucumbers, place them in a clean kitchen towel, and then squeeze to get rid of as much excess moisture as possible.

Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Salt and pepper to taste. It’s best to refrigerate for at least 30 minutes before serving, so flavors can meld.

Drizzle a little olive oil over the top before serving.

Source: adapted from Elly Says Opa!

Elly’s World Famous Black Beans

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I’m sure I’ve mentioned it here before, but we’ve been incorporating more beans into our menu plans. I just can’t get enough of them. I’ve wanted to try the lovely Elly’s recipe forever now, as anyone who has ever made them raves and raves. After finally getting around to making them, I can see why. Creamy and delicious, with a huge punch of flavor from the seasonings. And, the kicker? They only took 20 minutes! You’d swear they’d been cooking all day…

I thought about doubling the recipe, but it was just enough for all of us to have with supper as well as a couple spoonfuls for another plate of leftovers. Next time I probably will, as I would like to enjoy them on top of some rice for a lunch or two during the week. It’s the perfect side dish for any Tex-Mex that comes out of your kitchen. I’d been in kind of a rut with Spanish rice, but it’s nice to have something new to switch things up with. Will definitely be making this one again and again. World famous, indeed!

Elly’s World Famous Black  Beans

2 tsp. vegetable oil
1/4 cup diced onion
2 cloves garlic, minced
1 tablespoon tomato paste
1 bay leaf
1 (15 oz.) can of black beans, drained and rinsed
1/2 – 2/3 cup chicken or vegetable broth
1/4 teaspoon chili powder
3/4 teaspoon cumin
1/2 teaspoon oregano
squeeze of fresh lime juice (optional)
sliced scallions or chopped cilantro (optional)

Heat a medium skillet over medium heat, and add the vegetable oil.  Once shimmering, cook the onion until translucent.  Stir in the garlic, tomato paste, and bay leaf until the garlic is fragrant and the tomato paste has cooked off a bit, about 30-60 seconds.

Add the beans to the pan and using a wooden spatula, smash about half of the beans.  Stir in the chicken broth (start with 1/2 cup and you can always add a little more if necessary), chili powder, cumin, and oregano.  Simmer over low heat, stirring occasionally, until flavors meld and most of the broth has been absorbed, about 10-15 minutes. Season to taste with salt and pepper as needed.

If desired, squeeze a little fresh lime juice over the top and sprinkle with scallions or cilantro.

Source: Elly Says Opa!