Tracy wrote:
>
> I just learned how to make this from my sister in law. It's awesome
> and very easy - even for me.


Nice recipe! Flatbreads are my favourites. Sometimes make them on the
grill, with varied success


>
> Moroccan Pita
>
> 2 cups of flour ( you can use all purpose, whole wheat, durum, or
> any combination)
> 3/4 tsp salt
> 1 tsp yeast
> water - about a cup
>
> (This makes 6 pitas about five inches in diameter) You can make them
> bigger or smaller)
>
> I used a food processor. I have made this with half all purpose/half
> durum, half wheat/half all purpose, and all durum. My favorite is
> all durum. It has a nice chewy texture.
>
> Combine the flour, salt and yeast in the food processor ( I use
> instant yeast so I don't bother proofing it. If you are using
> regular yeast - go ahead and proof it in a half cup of warmish water).
>
> Pulse the dry ingredients. Add water slowly to form a very soft
> dough. It might take a whole cup of water, depending on the
> humidity. The dough should be very elastic and very soft but not too
> sticky.
>
> Divide the dough into 6 balls, using as little additional flour as
> possible. Set them on a lightly floured towel and let them rest for
> about 10 minutes.
>
> After the balls have rested, flatten them evenly so you get a nice
> thin round. Place the rounds on the floured towel and let rest for
> about an hour till they are doubled.
>
> Heat a large skillet to medium/high. I use a cast iron flat grill
> pan - the type that covers two burners. My SIL uses an electric griddle.
>
> Place a circle of dough on the burner and watch it till it just
> starts to puff. Flip it over and let it cook for a few minutes. It
> will puff up like a parantha. Let if puff up completely. Keep
> turning every few minutes. Let it get slightly brown. ( I can fit
> three on my griddle)
>
> My sister in law pierces the side of the pita which releases the air
> and flatten thems so that's what I did too. Keep cooking for a
> couple of minutes. Each pita should take about 10 minutes.
>
> Here is a recipe with pictures, which gives you and idea what they
> should look like. My recipe (or my SILs is slightly different).
>
> http://moroccanfood.about.com/od/tip...ke_Batbout.htm
>
> These stay fresh stored in a plastic bag at room temp for maybe 2
> days. They can be frozen.
>
> Moroccans eat these with savory dishes to scoop up food or as a
> sweet with butter and honey.
>
> Tracy