Random Friday: What We ARRRrrrrrrrrrr

Arrrrrr’, on this Talk Like a Pirate Day, we be presentin’ one of our previous Random Friday logs in pirate-speak. Tip o’ me cap to this translator.

Random Fridee: What We Bake 5

In this pita bread recipe, we use a stove fer heatin’ th’ bread instead o’ a hot oven. Our stove be at a better work level than th’ oven, be easier t’ access fer th’ short cookin’ “baking” times without a door in th’ way, an’ tends t’ heat th’ galley less durin’ summer.

Low(er) Carb Pitas

1 cup warm water
1 Tbsp olive oil
(1/2 tsp molasses)

1/2 cup white flour
1/2 cup wheat gluten
1/2 cup wheat bran
1/2 cup oat bran
2 Tbsp flax meal
t Tbsp spoonable Splenda
1 1/2 tsp yeast
1/2 tsp salt

Add liquid ingredients t’ bread maker, then dry ingredients. Process on dough cycle. (Adjust water or flour as desired fer a medium pliable dough.)

After first risin’, divide into 6 t’ 8 balls an’ let rest 15 minutes, covered wi’ a cloth. On a lightly floured surface, roll each ball into a pita-sized disk o’ uniform thickness, about 20 t’ 24cm in diameter. Let rest fer 20 minutes, covered wi’ a cloth, nay stacked on top o’ each other.

Here be th’ tricky part: Heat a large heavy (non-stick) un-greased fry pan on th’ stove t’ high or medium-high heat. Place one o’ th’ disks onto th’ pan fer a minute or so, until wee bubbles start t’ appear in th’ dough,

an’ then immediately gently fbung hole over. Th’ pita “ortin’ ta” puff up th’ rest o’ th’ way like a balloon, formin’ an inner pocket, after another minute or two. Set aside t’ cool an’ repeat process wi’ remainin’ disks, one at a time.

If pitas do nay puff consistently, try adjustin’ these variables: pan temperature, gluten ratio, restin’ time, thickness o’ disk.

Previously: Talk Like a Pirate

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