Pita bread Recipe
but … Special equipment : baking stone!
3 cups flour, I use unbleached All purpose flour
1 1/2 teaspoons salt
1 tablespoon sugar
2 1/4 teaspoons yeast or one packet of active, dry yeast
1 1/4 – 1 1/2 cups water, at room temperature
2 tablespoons olive oil
1. Dissolve the yeast in 1/4 cup water (37.77 degrees) by stirring and then stir in 1 teaspoon of sugar and let stand for 10 minutes until bubbly.
2. Then mix the yeast in with the flour, salt and sugar. Add the olive oil and 1 1/4 cups of water and stir together with a wooden spoon, until all ingredients form a ball. (If mixture is too dry, add more water, if too wet add more flour).
3. Using a bowl scraper, take the dough out of the bowl and place on a work surface dusted lightly with flour. You can knead by hand for 10 minutes, or in the bowl of an electric mixer on low speed for 10 minutes using a dough hook. If you do knead the dough in the electric mixer, you will still need to do more hand-kneading once you take it out of the mixer. The dough should be smooth and elastic, and spring back when you poke it with your finger.
4. When you’re done kneading the dough, take a large, clean bowl and lightly rub it with oil, or spray with cooking spray. Form a ball out of the dough and roll it around the bowl to lightly coat it on all sides with the oil. Cover the bowl with plastic wrap and set aside to rise for 90 minutes in a warm, draft-free spot. The dough should double in size.
5. When it has doubled in size, punch the dough down to release the gases and divide it into 10 pieces. (I placed entire piece of dough on a kitchen scale, and divided the total weight by 10 so that all pieces weighed approximately the same.) Roll each piece into a ball and cover the balls with plastic wrap that has been lightly sprayed with cooking spray, and let dough rest for 20 minutes.
6. While the dough is resting, preheat oven to 400 degrees F, with a baking stone in it . If you don’t have a baking stone, you can turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating it.
7. After the dough has relaxed for 20 minutes, dust your work surface lightly with flour and place one of the balls of dough there. Sprinkle a little bit of flour on top of the ball of dough and use a rolling pin to stretch and flatten the dough. You should roll it out into a 1/8″ to 1/4″ thick round.
8. Open the oven and place 2 pitas on the hot baking surface. I let them bake for about 4 minutes until they were baked through and puffy. You can let them bake longer if you like them crispier. I removed them with tongs, and let them cool on a baking rack.
- 2 lbs of skinless boneless chicken breast, cut into cubes/Kabab chunks
- 1 cup of freshly squeezed lemon juice
- a small slice of lemon with the peel (optional, don’t put too much)
- 15 cloves of garlic, crushed
- 6 table spoons of plain yogurt (Greek yogurt)
- 6 table spoons of olive oil
- 2 table spoons of red vinegar (apple cider vinegar)
- 1.5 to 2 teaspoons of ground white pepper
- ⅓ teaspoon of ground ginger spice
- ½ teaspoon of ground thyme, or ground oregano
- ⅓ teaspoon of paprika
- 1+ teaspoon of salt (or to taste)
- ½ to 1 teaspoon of tomato paste
- Lebanese Garlic Paste (see our recipe here) to be served with shish tawook
- Mix all ingredients well together while rubbing the chicken
- Place in a container, cover, and let rest/marinate in the fridge for at least 4 hours
- Skewer the chicken right before grilling
- Grill on medium heat for 12-18 minutes maximum
- As soon as you remove them from the grill, place them in a big warm pot, replace the lid tightly, and let rest for 8-10 minutes – this helps the chicken become more moist (this step is optional)
- Spread 1 teaspoon of our garlic paste along the diameter of a pita bread, add some salted cucumber pickles, french fries, grilled tomatoes or peppers (optional), the grilled chicken shish tawook, roll as in a burrito and enjoy. You could also toast the sandwich roll through a panini grill for 2-3 minutes.
Lebanese garlic sauce recipe
Recipe is from Mamaslebanesekitchen
- 3 heads of garlic, pealed
- 4-5 cups of vegetable oil (canola/sunflower/peanut etc…)
- 1 lemon, freshly juiced
- 1 teaspoon of salt (or to taste)
- Before you start, ensure that all ingredients are at room temperature for a more reliable outcome. Also if you are using a large food processor make sure you use at least 3 heads of garlic.
- Add the garlic and salt in the food processor and run for 10-20 seconds.
- Stop processor, scrap garlic down the sides, then run processor for another 10-20 seconds. Repeat process 3-4 times until garlic starts to turn pasty and looks crushed. This is very important to reach before proceeding. At this point, turn the processor back on and keep it on until the end.
- Start adding the oil to the processor at a very slow rate, in a very thin stream, each ½ cup at a time. After adding the first half cup you will start seeing the garlic emulsify and turn into a paste already.
- Add ½ teaspoon of lemon juice very slowly, in a thin stream.
- Wait on it a few seconds until the lemon juice is well absorbed.
- Then go back to repeating the same process of adding slowly ½ cup of oil, waiting a few seconds, then adding ½ teaspoon of lemon juice until you’ve used all ingredients. This process should take 8-10 minutes.
- If at any point you see that the paste is turning liquid, it may be an indication that you’ve added either too much lemon juice, or oil, or you may have added them at a fast rate. In this case your options may be limited especially if the paste completely breaks. Sometimes adding a cube of ice may help.