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Thursday, March 3, 2011

A Week of Peace Pt 3 (Recipe: Whole Wheat Pita Bread)

Sometimes it's easy to be intimidated or anxious about our actions today, because we can't stop thinking of their future complications. It's very smart to consider the future when making decisions, and endeavoring not to endanger your future with your present. However, there are times in life when we have to take a "Leap of Faith"...taking a calculated risk and believing that it's worth it to increase our overall quality of life.

In Libya right now, the people are fighting with all of their might. They don't know what will come of their actions, they don't know how their country will function at the end of what is quickly shaping up to be a civil war. And yet, for the sake of their freedom, the must fight. America was in a similar situation nearly 300 years ago. We didn't know where we were going to end up, only where we wanted to be. But the desire for change and the need for freedom was so strong that it was worth the chance.

On a smaller scale, we make these types of decisions...maybe not every day, but several times in our lives, at least. Those moments where we must look at our lives and decide if some decision is worthwhile, if it is fear that is holding us back or caution. If fear hold you back, then I urge you to conquer your fears. And even if you fall, even if your plans don't work out the way you wanted them to, their is virtue in trying. And there's nothing that you can't come back from, even if it's painful.

Fight for what matters to you. Don't let fear dictate your life. Live for peace and love people freely...all easier said than done, but still doable. And that's what matters.

Please enjoy this recipe for whole wheat pitas, which are a million times more delicious than the store-bought variety and healthier too. Adapted from this recipe. Live well, love much, and be willing face your fears head on.



Whole Wheat Pita Bread


1 pkg dry active yeast
1 t honey
1 1/4 cups warm water (divided)
3 cups whole wheat pastry flour
1/4 cup olive oil
1 t salt
cornmeal for sprinkling

1. Mix yeast, 1/2 cup warm water and honey in a large mixing bowl. Let stand until it becomes foamy, about five minutes. Whisk about 1/2 cup flour into yeast mixture, cover with plastic wrap and let stand in a warm place for 45 minutes (should double and become bubbly). Stir in oil, salt, 3/4 cup warm water and remaining 2 1/2 cups flour. (If it is crumbly, add more water)

2. When a dough has formed, turn out onto well floured surface and knead, only incorporating enough flour to keep it from sticking. When the dough is smooth, roll into a ball and place in a large, oiled bowl, rolling it around the bowl to coat. Cover with plastic wrap again, let stand for about an hour.

3. Punch the dough down and divide into eight balls of similar size. Flour a rolling pin, flatten 1 ball and roll out on a floured surface until about 6 inches across. Transfer dough round to a cookie sheet sprinkled with cornmeal. Repeat with the rest of the balls, then cover with a clean kitchen towel and let stand for half an hour.

4. Preheat oven to 500 F. Brush rounds with olive oil, then set four of them directly on the oven rack (Or a screen, if the oven rack makes you nervous!). Cook for three minutes, then flip and cook for a minute and a half on the other side. Cool two minutes then wrap in a kitchen towel. Serve warm. (To make ahead, allow pitas to cool completely, wrap in foil and put in a Ziplock, then freeze for up to a week. Warm in foil in a 350 degree oven for 10-12 minutes!)

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