Pita Bread

I got this recipe while visiting a friend in Switzerland.  I now make these about once a week, my kids love them, and they are pretty simple. It is a lot easier than it sounds to make and the results are delicious!

Combine 3 cups bread flour,
1.5 TB sugar
1.5 tsp salt
4 tsp dry yeast

Add
2 TB melted butter
1.25 cups room-temperature water.

Mix on low speed to combine then knead for 10 minutes (6-8 minutes in stand mixer with dough hook) until dough is smooth, elastic and passes the windowpane test (meaning you can stretch the dough and see through it and it doesn't break).

Add flour or water if needed (try not to add flour unless it's is an absolute sticky nightmare). The dough should be tacky but not super sticky. Transfer dough to oiled bowl and turn the dough over to cover it (if not, the dough will dry out on top, restricting the rise). Cover with plastic wrap and let rise until double, 1-1.5 hours.


Punch down down, divide into 8 pieces, roll each into a ball. Cover and let rest for 20 minutes. Preheat over to 450F, preferably with pizza stone - you can alternatively use upside down baking sheet.

Roll each ball of dough into a circle, about 8 inches in diameter and 1/8 inch thick.
Spray pizza stone, wait 30 seconds, then place as many dough rounds as will fit directly on the pizza stone.
 Bake until dough puffs into a baloon, about 3 minutes, wait 30 seconds, then remove to rack to cool. If you leave the bread in the oven too long, they will not deflate to flat disks and will be brittle. Don't worry if some don't puff, they will still taste good.

Greek Lemon Chicken Soup

I was online last night looking for something that involved chicken.  I came across this recipe and thought it sounded pretty good.  Well, the finished product I thought was better than just pretty good, it was amazing!  Even Jeff liked it.  The kids however didn't really like it, but they don't like anything other than cereal, so I have given up trying to please them.  I just make food, and atleast they get to try new things.  I made a couple adjustments to this recipe so it wouldn't be quite so salty.  It can be found on www.allrecipes.com 

Serve with fresh made pita bread, and it's a perfect Greek meal!

Ingredients


8 cups chicken broth
1/2 cup fresh lemon juice
1 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped celery
1/2 Tbl minced garlic
1 tablespoons chicken soup base
1/4 teaspoon ground white pepper
1/4 cup margarine
1/4 cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
6 egg yolks

1.In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.


2.Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.

3.Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.