- Large mixing bowl
- dough mixer
- pizza stone
- rolling pin
- 3 c. flour plus some extra for rolling out
- 2 tbsp. olive oil or cooking oil is fine
- 1-2 c. warm but not hot
- 1 packet yeast
- 2 tbsp. sugar
- 1 tsp. kosher salt
- Activate your yeast as directed on yeast packet. Next, in a large mixing bowl, combine all ingredients except the water. Mix. Add water as necessary until you make a proper bread dough ball. After dough ball is formed, knead about 10 minutes or until bread develops some nice gluten. The dough will start soft, then get firm, then get extremely soft again. At this point, you know that you have kneaded enough. This is when a kitchen mixer is fantastic with a dough hook. Dough should look and feel like bread dough. Not too sticky, not too dry.
- If it’s too sticky, mix in more flour. If too dry, add more water. Allow to rise in a warm, humid area covered with a moist towel or paper towel to keep it wet or keep it from drying out for at least 3 hours. The longer it rises, the better of a flavor it will develop. But 24 hours is probably way too long. Remove dough from bowl. Cut into balls 2–3 inches in diameter. Should make about Allow to rest about an hour.
- At this time, take a pizza stone and put it in your oven. Heat as hot as it will go without burning down the house. Heat to at least, 425°If you do not have a pizza stone, you should go out and get one. They are about fifteen dollars, and you can even order them off the Internet. Take a baking sheet or an upside down pan and use that instead. The idea here is to have a flat, hot surface to shock the dough into cooking.
- Roll out one ball of dough. You want it thin, but not paper thin. Paper thin will burn, and if it’s too thick it will cook more like a naan bread. The idea here is to get it somewhere between 1–2 millimeters in thickness. If the dough will not stay rolled out in length and begins to contract, roll the dough back into a ball and allow to process longer. Assuming your dough is happy and healthy, what we want to do is throw each pita onto the stone or pan and allow it to cook until it makes a poof, or a pita pocket.
- If you did everything correct, this will happen, and you will have a nice light brown pita with a perfect pocket. If you are like me and didn’t do everything correctly down to the last detail, you will get some nice bubbles throughout the entirety of the dough and a very pliable pita perfect for making sandwiches.
- Depending on the temperature of your oven, this process should take about 2–4 minutes. Remember to allow your stone or pan to come back up to temperature in between making pitas. I like to roll them out one by one so I can be certain to hit the correct temperature in between.
Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.
This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon . Have specific questions? Email us at firstname.lastname@example.org