Makes 12 medium-sized pitas.
Store-bought pitas can’t compete with these light and soft pockets. A little labour is required, but in no time you’ll have it down to a speedy science and will never be found buying commercially prepared pitas again!
Tip: Be sure your gluten-free flour contains xanthan gum; otherwise add 1 tsp (5 mL) to the dry mixture.
Pitas can be baked, cooled, and stored in plastic, and frozen for up to a month. Thaw, wrap in foil, and reheat in 350 F (180 C) oven before filling and serving.
In large bowl, stir flour, rosemary, and salt together. Set aside.
Stir sugar into warm water until dissolved. Sprinkle yeast overtop and let sit for 10 minutes, until yeast is foamy. Stir in oil. Transfer to large mixing bowl and briskly stir in three-quarters of flour mixture. (Alternatively, use electric mixer fitted with paddle attachment.) Continue mixing in as much flour as needed until dough becomes somewhat stiff.
Turn onto lightly floured board and knead for approximately 10 minutes by hand, or attach dough hook to electric mixer and knead. Lightly coat bowl with oil; pat mixture into round loaf and place in greased bowl. Roll dough around in bowl to coat with oil. Tightly seal with greased plastic wrap and set aside in warm, draft-free place to rise until doubled in size, about 1 1/2 hours.
Punch down dough and cut into 12 even-sized pieces. Roll each piece into smooth ball and place on baking sheet lined with parchment paper. Cover with parchment and damp cloth and let rest for 20 minutes. This allows dough to relax so itu2019ll be easier to shape.
Preheat oven to 500 F (260 C). Place pizza or baking stone in oven to preheat as well. If you donu2019t have a stone, use cookie sheet placed upside down on middle rack in oven to preheat. This will be the surface on which you bake the pitas.
Lightly dust work surface with flour. Place small ball of dough on floured surface and very lightly dust with flour. Use rolling pin or your hands to stretch and flatten dough. You should be able to roll it out to thickness of 1/4 in (0.6 cm). If dough does not stretch, let rest for 5 to 10 more minutes before trying again. Roll out as many balls as will fit on baking sheet. Then place as many pitas as you can fit on hot baking surface in preheated oven. They should be baked through and puff up like a clamshell after 2 to 3 minutes.
Do not let pitas brown or theyu2019ll be overdone and turn crispy. Using tongs, remove to flat surface and cover with towel after baking to keep soft. Make sure oven returns to 500 F (260 C) before baking more pitas. If not serving right away, store in plastic wrap for up to 24 hours. Gently warm before serving.
This recipe is part of the New Breads collection.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.