B is for Bread: Pita with a Prayer

I’ve written before about how I enjoy baking bread because it gives me a chance to infuse the dough with intent.    Below is a revised pita recipe and the blessing that I say for each ingredient.

Flour to ground us firmly in Mother Earth and remember our roots.

Yeast to help us rise above our challenges.

Water to wash us clean of negativity.

Oil to smooth out life’s wrinkles.

Sugar to sweeten, and salt to season.

Ingredients:

1.5 cups A-P flour

1.5 cups white whole-wheat flour

1 pk.  Yeast

1 tsp. sugar

2 tsp. salt

½ cup plus  ½ - ¾ cups warm water

3-4 tablespoons olive oil

Mix the sugar into ½ cup of warm water. Sprinkle the yeast over and allow it to bloom for 5 minutes.

In a mixing bowl, combine the flour and salt.  Mix to combine.

Combine the rest of the water with the olive oil.

When the yeast is frothy, pour it into the flour mixture. Add the other water and stir to form a sticky dough.

Dust your surface with flour and turn out the dough.  Sprinkle extra flour on top.  Knead the dough for 5 minutes.

Grease the bowl with a little extra olive oil, return the dough, and turn to coat.   Cover with plastic wrap and leave the dough to rise for at least 90 minutes, until doubled in size.

Tip:  Heat your oven to 200 F.   Turn it off when it comes to temperature.   Place your bowl of dough and a pan of boiling water in the oven to create a warm, humid environment for the dough to rise.

Remove the dough when doubled in size.  Heat the oven to  490 F.     Divide the dough into golf-ball sized pieces.  Roll the pieces to about ¼” thickness.   

Place the pitas on a lined pan and place in the oven for 8 minutes, checking after about 6 minutes.

This recipe  yields 10-12 soft, puffy pillowy pitas.  

**As I knead the dough, I alternately  repeat the ingredients blessing and a couple of chants.

I like:

Hoof and horn, hoof and horn

All that dies shall be reborn

Vine and grain, vine and grain

All that falls shall rise again

I like that one because of its mention of grain. 

She changes everything she touches,

And everything she touches changes

I like that one because of the changes that occur in the dough, from a sticky mass to a smooth ball that doubles in size, to a beautiful baked result.

Mindful Cooking and Perfect Pita

Maybe I've read "Like Water for Chocolate" too many times, but I never cook when I'm in a foul, pissy mood. I don't want that kind of energy going into the food I'm preparing. I prefer to infuse the dishes with love, care, protection, and peace.

Since I've started wearing my head scarf around the house (and to the grocery store, or out to lunch...), I've become more focused in my cooking and crafting endeavors. My Aussie has noticed it and commented on it as well.

I love to bake bread. I usually can't eat it because of my lap band (more on that later, perhaps), but I love to make it for others. It's one of those foods you really have to dig your hands into, and I love that. Kneading dough is my favorite part. It gives me a chance to meditate, to get in touch with how I'm feeling and what I want to put into the finished product. Sometimes I'll sing or chant a little. Today I asked my Aussie to drum and I kneaded the dough as I swayed to the music. What fun that was! And damn, that bread turned out fine!

I like to dedicate my pita baking to Hestia. I normally dedicate bread baking to harvest gods and goddesses, but I feel that this recipe is just for Her.

If you've never made your own pita before, you will be surprised at how easy it is to make at home, and how much more delicious it is than store-bought. As you work the dough, listen to some music. Make some music. Enjoy the feel of the dough. Meditate on getting closer to the harvest deities. Marvel at how a few simple ingredients can turn into such an important staple. Most of all, be blessed in the kitchen.

Perfect Pita
1 package dry yeast
½ cup warm water
1 tablespoon honey

2 ¼ cups all-purpose flour
¾ cup whole wheat flour
2 teaspoons salt
1 – 1 ¼ cup warm water

Dissolve the yeast and honey in the warm water. Allow to stand 10 minutes.

Mix together the flour and salt. Make a well in the center. Add the yeast mixture and stir.

Slowly add the rest of the warm water, stirring to form a sticky dough.

Turn dough onto a well-floured surface and knead, adding extra flour where needed, for 20 minutes. Dough will be smooth and elastic.

Coat a bowl with a few drops of oil. Turn the ball of dough to coat it and leave to rise for 2 ½ -3 hours.

Take the dough and roll into a log. Divide into 10-12 pieces. Roll the pieces into balls and let them rest for 5 minutes.

Heat the oven and a baking pan to 500 F.

Take each ball of dough and flatten into a 5-6” round.

Place the rounds on the hot pan 3-4 at a time.

Bake for 4 minutes on one side.

Turn over and bake another 2 minutes.

Remove with a spatula and flatten slightly.

Repeat until you have 10-12 pitas.

Store in an airtight bag if not using immediately.


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