TZUTC: -0800   
   MSGID: 35481.fidonet_cooking@1:105/500 2dd4039a   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pitta Bread   
    Categories: Breads   
         Yield: 6 Servings   
       
       250 g  Strong white flour (9 oz);   
              - plus extra for dusting   
         7 g  Pkg instant yeast   
        20 g  Nigella seeds or   
              - black onion seeds   
              - (2/3 oz)   
         1 ts Salt   
       160 ml Water (5-1/2 oz)   
         2 ts Olive oil;   
              - plus extra for kneading   
       
     Preparation time: 30 minutes Cooking time: 10 minutes   
        
     Freshly baked pittas are far superior to shop-bought and are amazingly   
     simple to make. Try them stuffed with souvlaki or dipped into hummus.   
        
     In a bowl, mix together the flour, yeast, nigella seeds and salt. Add   
     120 ml (4 oz) of the water and 1-1/2 ts oil. Using your fingers mix   
     the ingredients together. Gradually add the remaining water and oil   
     until all the flour has come away from the sides and you have a soft   
     dough. You may not need all the water; the dough should be soft and   
     not sticky.   
        
     Pour a little oil onto your work top. Place the dough on top and   
     knead for 5-10 minutes. The dough will be wet in the beginning but   
     will form a smooth dough once kneaded. Once a smooth dough is   
     achieved, place it into a clean, oiled bowl. Cover and leave to prove   
     until doubled in size.   
        
     Preheat the oven to 250?C/475?F/Gas 9 and place a clean baking tray   
     or baking stone on the middle shelf.   
        
     When the dough has doubled in size, tip it out onto a work surface   
     dusted with flour. Knock the dough back by folding it inwards over   
     and over again until all the air is knocked out. Split the dough into   
     4 to 6 equally sized balls. Roll each ball into an oval shape 3 to 5   
     mm thick.   
        
     Remove the hot tray from the oven, dust with flour and place the pitta   
     breads on it. You may have to cook them in batches.   
        
     Bake for 5 to 10 minutes, or until they just start to colour. Remove   
     them from the oven and cover with a clean cloth until they are cool.   
        
     Recipe by Paul Hollywood   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 134 206 300   
   SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111   
   SEEN-BY: 292/854 320/219 322/757 342/200 460/58 633/280 712/848 902/26   
   SEEN-BY: 5020/400 5075/35   
   PATH: 105/500 81 229/426