Basic HTML Version
The Food Issue
2014
Grains
West
46
Feature
FLUFFY
WHEAT PITAS
R
ROASTED RED
PEPPER DIP
FLUFFY WHEAT PITAS
Ingredients
1 cup (250mL)
warmwater (approx. 100° F/40° C)
2 tsp (10mL)
instant yeast (or active dry yeast)
1½cups (375mL)
whole-grainwheat flour
1 cup (250mL)
all-purposewheat flour
2 tsp (10mL)
salt
1 Tbsp (15mL)
canola oil
Instructions
In a large bowl, combine yeast andwater. Stir until yeast has dissolved.
Addwhole-grainwheat flour, all-purposewheat flour, salt and oil. Mix
with hands until combined.
Dust your work area with flour. Turn the dough onto thework surface and
knead for 5 to 10minutes. If the dough feels too sticky, add extra all-pur-
pose flour. Once the dough is smooth and elastic, use a small amount of
canola oil to coat the bottomand sides of a large bowl. Place the dough
ball in the bowl and turn the ball over to coat it in oil—this will keep it from
drying out. Drape a dry dishtowel over the bowl and set aside until the
dough has doubled in volume (approximately 1 hour).
Place the dough on a lightly flouredwork surface and gently pat down.
Cut the dough into 8 equal pieces and roll each piece into a 6-inch (15
cm) round. Heat a pan (cast iron pan, crepe pan or regular frying pan)
over mediumheat. Carefully spread canola oil over the pan’s surfacewith
a paper towel or silicone pastry brush. Place one dough round in the hot
pan. Once it begins to bubble, use tongs or a spatula to turn it over. Re-
peat on the second side. Cook remaining pitas one at a time.
Makes 8 pitas.
Red Pepper and Feta Dip
Ingredients
2
red bell peppers, washed, halved and seeded
½cup (125mL)
plainGreek yogurt
½cup (125mL)
crumbled feta cheese
1 clove
garlic, crushed or minced
1 Tbsp (15mL)
canola oil
½ tsp (2mL)
salt
chili pepper flakes, to taste
Instructions
Place the peppers, cut side down, on a baking tray. Cook under the
broiler until the skin is completely blackened. Remove the peppers
from heat and, once cooled, remove their skin (it should peel away
easily) and discard.
Place peppers, yogurt, feta cheese, garlic, oil and salt into a food proces-
sor or blender and puree. Add chili pepper flakes, to taste.
Refrigerate dip for several hours or overnight before serving. Servewith
FluffyWheat Pitas.
A creamy red pepper and feta dip pairedwith awarm, fluffywheat
pita is a great starter for anymeal, or serve it as an appetizer at your
next party.