saulsx Profile - Allrecipes.com (19805371)

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saulsx


saulsx
 
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Recipe Reviews 2 reviews
Peppy's Pita Bread
Using a bread machine really cuts down on the work. I proofed the yeast first using 1C warm water & 2 tbsp organic sugar. I went with 1 1/2C bread flour & 1 1/2C AP flour, 1/4C veg oil, & a tbsp salt. After the dough is mixed, I let it rise then punch it down in the bread machine & let it rise again. Following the directions from there, I shaped it into a log, cut into 8 pieces, rolled into balls & let rest for approx 10 min. Then I rolled each flat, as thin as possible, covered with a towel & let rest for 30 min. I placed a pie tin full of water on the bottom rack & used a baking sheet, turned over so the flat side is up, & pre-heated the oven to 500. I sprinkled a little water on the pan & cook 2 at a time. After roughly 3-4 min (when it puffs & the tops are starting to lightly brown), I flip over & cook for about another 2 min, then place in a brown paper bag. Turned out great & the pitas were soft. I've found the key is to try not to overwork the dough & to not overcook. I'll definitely continue using this recipe, with a few slight modifications. Main reason I gave it 4 stars & not 5 is I don't see how using a cake rack would work without the dough sagging between the wires and/or coming out without having wire marks.

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Reviewed On: Sep. 9, 2012
Basic Flaky Pie Crust
Not as convenient as buying a pre-made, frozen pie shell, but this recipe is actually extremely easy, cheaper & tasty! I double the recipe & put the shortening & dry ingredients in a food processor, process on low 'til it starts to become flaky (roughly about a min, scrape the sides, then a min more). From there, I transfer to a bowl & toss with a fork, slowly adding water 'til it starts to stick (did not use all the water), then refrigerate for 30 min or so. I then cut the dough ball in half, roll each half out in-between 2 pieces of wax paper, & either use 1 immediately & freeze the other in a lightly oiled or dusted pie tin, or freeze both for later use. Usually use them within a week or 2 of freezing, & thaw on the counter at room temp for 15-20 minutes. Great for pot pie or quiche.

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Reviewed On: Aug. 31, 2012
 
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