Everything tastes like rosemary: Rosemary and Thyme Pita Bread

Music: Mumford & Sons (still...)

Drink: H2ooooooooooHHH!

So after my super easy dinner, emptying the dishwasher, loading the dishwasher, cleaning up around the apartment… I found myself slightly motivated (although Mumford & Sons was still blaring :P).. So I decided to take a swing at the Gracious Pantry’s Rosemary Pita Bread… Looks simple enough I said to myself…

Until I had committed to the thought with less than 3 cups of whole wheat pastry flour on hand…

I thought to myself “Self! You were engineering major! You can handle math!” and decided to take on conversions…

I learned today: As good as you are at math, you can’t make more flour appear in your pantry L

So this was mildly successful. I think it’s too rosemary-ish and not nearly salty enough.. Steve on the other hand likes it. Needless to say.. I will be revisiting this again… with possibly some garlic, some basil, and WAY more flour (oh, and I will be greasing my cooking rack assembly… for sure)

Ingredients

×          2 cups whole wheat pastry flour + at least ½-1 cup reserved

×          ¾ tablespoon active dry yeast

×          1 cup of water

×          1.5 teaspoon rosemary, dried (woooweeee!)

×          1.5 teaspoon thyme, dried (woooweeee!)

×          ½ teaspoon salt (like I said, I will add easily double this next time)

Major Instruments

×          Large bowl

×          Flour sifter

×          Wooden spoon

×          Towel

×          Baking sheet

×          Cooling rack (pure metal is preferred)

Instructions

1.       Sift 2 cups flour and yeast into large bowl

2.       Add water and stir with wooden spoon until mixture starts to dough (yes, it’s now a verb…thanks Homer Simpson)

3.       Add spices and continue to stir/fold

4.       Add flour as needed to thicken the dough, get in there with your hands if you need to

5.       Cover with towel and let sit, undisturbed for 1 hour

6.       Preheat oven to 500 deg

7.       Place cooling rack on top of baking sheet and grease

8.       Toss some flour on work surface and separate dough into 5-6 balls (I was able to finagle 5)

9.       Stretch said balls out onto the cooling rack (which is on the baking sheet) until they are about ¼” thick and maybe as wide as your hand from side to side

10.   Toss in the oven and bake for 5-7 minutes or until brown (I was premature in wanting to enjoy them and my first batch is pretty light colored)