PITA PARTY!!! BARBECUED MEAT- HOLDING flat "BREAD-TILLAS" EZ-2 make!
WHO WANTS TO SPEND 2$ for a bag of WHOLE WHEAT ARAB PITA BREAD? If you have twenty guests that's ten bucks you wasted which you could spend on lamb chops, porkchops, red bell peppers, spices and punch! I'd rather spend on the latter! Read how easy it is to make those wonderful flat bread 'meat holders' out of your own, handmade dough, doing so in about twenty seconds of prep time and imagine how colorful you are to your GUESTS when they see you throwing PITA AFTER PITA on the GRILL! Guests at your barbecue parties need pitas as MEAT needs something to wrap around it, to hold the tomatoes, onions, cilantro, jalapenos in! RIGHT? And tortillas, (Godlove'em) just get TOO HARD on an open flame, and will break teeth! MAKE REAL PITAS FRESH & YOU ARE GOING TO BE FAMOUS!
HOW TO DO THEM: "PROOF" two tsps bakers yeast cake or powdered in 3/4 cup warm purified water (meaning no chlorine!) at 110 degrees i.e. just hotter than a body during a fever. Add tsp sugar to water. Scoop off the foam as it appears and MY METHOD is to put the foam in the DOUGH and not the brackish gray water underneath which far as I'm concerned, didn't PROOF! Your dough is made of any kind of FLOUR, bread making flour wi. gluten is ok, or hard flour. TO THE FLOUR ADD: 1 tsp salt and l tbspoon SUGAR OPTIONAL in DOUGH: Greek oil Olives, herbs.
THE LIQUID for your dough is made up of two tbspooons any good butter or oil and maybe another 1/2 cup
water (potato water is ok,) adding flour as you stir to get a very soft, sticky dough. Let rise a half hour covered with damp tea towel.. in a warm place. Punch down and knead for a minute or so to develop the gluten stretch. You can leave the dough in a warm place while you do the other foods for your party.
Then as the meat is just about barbecued totally, you make the PITAS. How: take tangarine sized balls, make "tortillas" by hand, lay on hot grill. You can imbed a few pitted olives in it, as in picture above, also chopped minced herbs are nice in the dough or on top somehow. Getting them to stick is the question, only experience gives you the answer.
PARTY PROPS: An actual, live sheep that you tie up next to the barbecue. The barbecuer dressed as a shepherd with a BURNOOSE, staff which he waves each time that a new group of steaks or lambchops comes off the coals. A camp fire off in the garden somewhere. A tent just beyond that where a Fortuneteller in veils reads palms, tea leaves. A faux oilwell marked British Petroleum.
SIDE DISHES: grilled red bell peppers (do on stove with jalapeno, onion, garlic,) Green salad. Falafal balls for another set of pitas, with Hummos, Fruit salad type deserts
Grilled Pita Bread with Pesto Butter
This bread takes only minutes to make and it’s filled with flavour. We’ve used black olives with the pesto butter, but it would be just as good with pieces of sun dried tomato, roasted red peppers, or roasted garlic. Try it on the barbecue, too. Enjoy!
1/2 cup Butter - unsalted, room temperature
4 tsp Pesto Sauce
5 pieces Pita Bread
5 tsp Parmesan Cheese - grated, preferably Parmigiano-Reggiano
1.2 cup Black Olives, cut into pieces
Herbs like basil, fresh thyme, sml amt fresh oregano, parsley
1. Preheat broiler to 400°F.
2. Mix the butter and pesto sauce together. Liberally spread it over the pita bread. Top with black olives and parmesan cheese. Place the bread on a baking sheet and bake for 3-5 minutes.
3. Remove from the oven, cut the bread into four pie shaped pieces.
<===BACK TO THE PARTY INDEX PAGE
<===BACK TO THE BONMARCHE COOKING PAGE