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adapted from (PHOENICIAN BREAD from Story of the World V 1
, by Susan Wise Bauer pgs. 58-59)
Ingredients:
6 cups flour
2 teaspoons salt
1 tablespoon yeast
2 cups warm water
1 - 6 tablespoon honey (depending on how sweet you want your
bread)
½ cup sugar
Some butter and extra flour for preparation
¼ cup melted butter
½ cup cornmeal
Directions:
Let the yeast dissolve
in the warm water. Stir the honey in the water and yeast mixture, then add
the salt, sugar and flour, slowly stir
until it becomes tough to mix.
Put the dough on
a surface lightly covered with flour
(a pastry mat).
Knead for about
10 minutes. Then, place the dough in a buttered bowl (make sure all the sides are
buttered). Spray the dough with cooking spray.
Cover the bowl with plastic
wrap or a damp dishtowel. Let Rise for 1
to 2 hours or until it doubles in size.
After punching
down the dough, shape it into 8 – 10
balls and place on a baking sheet or
baking stone that has been sprinkled
with cornmeal. Brush tops with melted butter and sprinkle with cornmeal
Set them aside
for about 15 minutes - then put them into the preheated oven.
(To make into pita
pockets, shape them into 6” or 7” round shapes (like mini pizza crusts).)
Preheat the oven
to 450 degrees F. Place dough on a cookie sheet (baking stone). Bake
for 10 to 12 minutes on the lowest rack in the oven. Makes about
8 – 10 pita bread rounds.
Remove from oven (test to see if they are done by tapping
them with your knuckle. If they sound
hollow, they are done) . For Pita Pockets, Using a bread knife, make
a horizontal cut partway in the bread to make a pocket. Stuff with
butter, cheese, bacon, broccoli, etc.
Enjoy.
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