Homemade Pita Bread (Recipe)

For the first time ever, I decided to try making pita bread. I didn't realize how simple it really is. Here is the recipe I tried (there's lots to find online as well):


Ingredients:
1 tsp dry active yeast (5 ml)
1/2 cup + 1 tbsp warm water (140 ml)
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp salt (5 ml)
2 tbsp + 1 tsp olive oil (35 ml)

Directions:
1. Pour 1 tablespoon warm water (15 ml) over the yeast. Mix and wait 15 minutes before adding the 1/2 cup water. 
2. Mix the flours and salt in a bowl.
3. Add the 1/2 cup water to the yeast if you haven't already done so.
4. Add yeast mixture into the flour mixture and mix with a spatula.
5. Add 2 tablespoons oil to the mixture as it starts to form dough. 
6. Knead the dough until it no longer sticks to you and form a ball.
7. Pour 1 tablespoon oil into a bowl, and roll your dough ball around in the oil until it's covered. (This will prevent the dough from drying out). Cover the bowl tightly with plastic wrap.
8. Leave the dough to rise in a warm place for about an hour. 
9. Preheat the oven to its highest temperature (around 500 degrees Fahrenheit) and place a baking sheet on the middle rack. 
10. Punch down the dough ball to remove any air. 
11. Cut the dough into 6 pieces (this will yield medium sized pita, make more pieces for mini pita bread).
12. Form balls by stretching the dough in your hands, folding the dough over itself from underneath. (Almost like folding a pocket closed- this creates the air pocket that allows pita bread to be split in half once cooked)
13. On a floured surface, roll out the dough balls until they are quite thin.
14. One at a time, slide a flat dough circle onto the baking sheet in the oven, cooking for about 2 or 3 minutes each. The dough will rise like a balloon and brown slightly. 
15. Once cooked, remove the pita bread and place it in between dish towel or cloth to keep them soft. 
16. Allow the pita to cool slightly, and eat with your favourite dips (hummos, baba ghanouj) or fillings (fresh deli meat and veggies).
17. To keep pita fresh for a couple days, place in a sealed plastic bag once they have cooled (bags used for toast or store-bought pita are useful).





(This is the recipe book I used)

D.I.Y. Fail (candle decorating)

A few months ago I found this clever D.I.Y project on the net (most likely on pinterest.com) and I saved it with the intention of completing it once I had more free time. It's basically a custom decorated candle: cute, simple and easy. This is the picture I saved:

Using permanent markers, your supposed to draw (any design or phrase) on a piece of wax paper but in reverse. You then wrap the drawn side of the wax paper around the candle and hold it in place. You would then use a blow-dryer to "transfer" your drawing from the wax paper onto the candle. When I attempted to do this, all that happened was: my wax paper was melting quickly, and the candle itself was beginning to soften. The design I had drawn did not transfer onto the candle, all that showed up was the faintest smudge of colour. I had been looking forward to making these to decorate my room and to give to my friends, but it definitely did not work out! 

Perhaps I remembered it wrong, or used the wrong candle type or cheap wax paper, or put the blow-dryer too high, or used crappy permanent markers... I don't know. D.I.Y disappointment!

Recipe #1 (copy-cat): Auntie Anne's pretzels

As pretzel fanatics (specifically Auntie Anne's sour cream & onion flavoured) a friend and I decided to make "copy-cat" pretzels at home. Although we tried to follow the recipe as closely as we could, we had to modify it slightly because of the ingredients we had on hand. They turned out delicious, but now I know how to make them even better. I'll highlight dips down below.

Here is a picture I took right before we put them in the oven:

I do apologize, in the excitement that ensued once we took out the cooked pretzels from the oven, I completely forgot to take pictures of the finally product! I will make a new batch and post pictures very soon.

I bought sour cream & onion seasoning from Bulk-Barn. It is not the best but it's basically all we can find. Kernels used to make the perfect sour-cream & onion popcorn seasoning, but for some inexplicable reason, they took them off the shelves! They actually made it super close to the one used at Auntie Anne's. The Bulk-Barn one is slightly more salty and powdery. If your a fan of other popcorn seasonings, you could use them instead. I've found dill pickle, cheddar and ranch pretty much everywhere. Another awesome topping is cinnamon sugar (or cinnamon powder mixed with regular sugar).

Here is the altered recipe we used:

Ingredients:

• 1 1/2 cups water
• 1 1/4 teaspoons active dry yeast (1 pkg.)
• 2 tablespoons sugar
• 1 1/4 teaspoons salt
• 1 cup whole wheat flour (substitute with bread flour)
• 3 cups all- purpose flour
• 2 cups water
• 4 tablespoons baking powder (baking soda is preferred)
• 4 tablespoons butter (melted)
• cinnamon powder
• sugar
• sour cream & onion seasoning

Directions:

1- Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. (It may dissolve on its own)
2- Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. (If dough is too sticky sprinkle more flour in slowly)
3- Let rise at least 1/2 hour. (Or longer)
4- While dough is rising, prepare a baking powder water bath with 2 cups warm water and 4 tbsp baking powder. (Baking soda is what was asked for in the original, but we didn't have any, so we used powder instead)
5- Be certain to stir often.
6- After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. (To make the actual pretzel shape, form a U, cross the tips of the U over each other, twist the tips once, bring the tips back down onto the base (bottom u part), and press slightly where the tips and the base meet- see picture below)

7- Dip pretzel in soda solution for about a minute and place on greased baking sheet. (I used cooking spray, at first, but the bottoms burned, so I switched to brushing on melted butter instead)
9- Immediately place in oven and bake at 450 for about 10 minutes or until golden. (It could be quicker, or use a lower heat if your oven is high-powered)

10- Brush with melted butter.
11- Toppings: Sprinkle coarse sea salt, sour cream & onion or other popcorn seasonings, or cinnamon sugar. If you don't have any seasonings, you could mix some garlic powder, garlic salt and onion salt together. Or try a more fresh route: grated parmesan cheese and fresh parsley. 

12- Eat it while its hot and enjoy!

Link to the recipe we followed on Food.com

School is officially over for the year. I decided to re-enter the blog realm for Spring 2013. First thing on the agenda: Summer '13 To-Do List...

***CURRENT UPDATES IN RED

• Wonderland (obviously)
• Royal Ontario Museum
• Spend a night in Niagara Falls
• Port Dover/Crystal Beach
• Ferry to Toronto Island Parks 
• Actually go up the CN Tower, instead of just staring at it from below :)
• Toronto Zoo or African Lion Safari (or both) NONE! :(
• CNE (the EX)
• Read a lot of books I read about 3 over the summer! Not a lot, but not bad.
• Go back to Washington, DC (my true love)
• Go to Ukulele practice  I missed the date and completely forgot about it :(
• Make, eat, and critique Restaurant copy-cat recipes
• Start up a new blog

So, I basically did nothing all summer... Yay me! I did however get a job at Forever 21. So the only change in my life is that I made some money, and spent it all at my place of work. *Sigh* Good year 2013, good year.