Have I mentioned that I love The Secret Recipe Club? I do because it gives me a chance to try new recipes and find new to me blogs. For this month I was given the blog Simply Cooked.
Sarah describes herself as a veggie lover with a carnivore husband so her blog is filled with many vegetarian recipes as well as other healthy foods and the occasional treat.
It took me several visits to decide what to make because of the many intriguing and unusual recipes. I had a hard time deciding and have several other recipes bookmarked to try later. I love one skillet meals and these curried potatoes look delicious. Broccoli cornbread would be perfect in the winter along a steamy bowl of potato soup with a slice of lemon drizzle cake for dessert.
When I saw the recipe for pita bread I knew I had to try it. Pita has become one of my favorite breads to make because it bakes quickly and is very versatile. I adapted the recipe to use in my stand mixer instead of kneading by hand because I normally have too much going on in the kitchen to hand knead.
Pita Bread
Ingredients:
- 1 3/4 cup whole wheat flour. I used white wheat
- 1 1/2 cup bread flour
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon yeast
- 2 Tablespoons Olive Oil
- 1 1/4 cup warm water
- 1/4 teaspoon sugar
Directions:
Sprinkle the yeast and sugar over the warm water and let it sit for ten minutes or until foamy and slightly raised in volume.
In the bowl of a stand mixer combine the flours and salt. Pour in the yeast mixture and oil and mix with a spoon.
Knead using the dough hook for 5-7 minutes adding a tablespoon or so of flour if needed. The dough should still be somewhat sticky.
Remove dough and shape into a ball. Place in an oiled bowl and turn once to coat. Cover bowl with a damp tea towel or plastic wrap and allow to rise in a warm draft free place for 90 minutes.
Heat the oven to 450 degrees with either a pizza stone or heavy baking sheet inside. After dough has risen divide into eight balls and place one on a slightly floured surface. Cover the other pieces of dough with a damp towel and roll the dough to slightly less than 1/4 inch thick. You don’t want to add a ton of flour because the steam from the wet dough is what makes the pockets in the pita. Repeat until all dough is used.
Place 2 or 3 dough rounds on the pizza stone or baking sheet and cook for 5 minutes per side. Wrap cooked bread in a damp tea towel and allow to cool before using.
adapted from Simply Cooked
To check out what other awesomeness has been cooked up just click on the little frog below:
Past Secret Recipe Club Posts:
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| Barbecue Chicken Empandas | Pumpkin Spice Clafouti | Peanut Butter Double Chocolate Oatmeal Cookies |
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We eat a lot of chicken because I can almost always find a great deal on it and even during the weeks when the sales are sparse it is generally the one of the cheapest per pound. Because of that I am always on the lookout for new ways to prepare it so it doesn’t get boring. When I found this recipe for 
Micha
