February 4, 2006
Jim and I were in Chicago last weekend, visiting our daughter, Elizabeth, so I skipped my weekly bread. Restaurant recommendation in Chicago: The Green Zebra, a vegetarian restaurant. None of us is a vegetarian, but we all ate every morsel of food.
I plan to make falafel for dinner tonight and so I aim for the pita bread to be done just in time for dinner so we can have fresh pitas with the falafel.
This is so much fun to make! It's the easiest dough I've made so far, and it can be put in the refrigerator for hours for a slow rise. I roll the dough out into circles (more or less)--it's like the tags on clothes where they assure you that the little imperfections are not really flaws; they just show that the whatever was lovingly made by hand. They bake for only 3 to 4 minutes, and they puff up beautifully. They taste great, too. Sarah, our older daughter, came over for dinner, and she ate two pitas just as they came out of the oven--naked. (Sarah was clothed, the bread was naked). I feel for the first time that maybe I will be able to get this bread-baking down pat.