About: Lebanese Pita Bread   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

The pieces of dough must be rolled flat before they are placed into a hot (500F) oven. The dough should be rolled to a thickness of no more than 3/16 inch. This is the thickness of a wooden yardstick, the kind given away at country fairs, auto dealers, and paint stores. It can be used as a gauge. The oven heat generates steam inside the pita which causes the dough to puff into a ball. Later, as it cools the dough will collapse. The oven must be hot. If it is not, the piece of dough will think it is meant to be a bun, and will rise slowly but without the all- important pocket in the center.

AttributesValues
rdfs:label
  • Lebanese Pita Bread
rdfs:comment
  • The pieces of dough must be rolled flat before they are placed into a hot (500F) oven. The dough should be rolled to a thickness of no more than 3/16 inch. This is the thickness of a wooden yardstick, the kind given away at country fairs, auto dealers, and paint stores. It can be used as a gauge. The oven heat generates steam inside the pita which causes the dough to puff into a ball. Later, as it cools the dough will collapse. The oven must be hot. If it is not, the piece of dough will think it is meant to be a bun, and will rise slowly but without the all- important pocket in the center.
dcterms:subject
abstract
  • The pieces of dough must be rolled flat before they are placed into a hot (500F) oven. The dough should be rolled to a thickness of no more than 3/16 inch. This is the thickness of a wooden yardstick, the kind given away at country fairs, auto dealers, and paint stores. It can be used as a gauge. The oven heat generates steam inside the pita which causes the dough to puff into a ball. Later, as it cools the dough will collapse. The oven must be hot. If it is not, the piece of dough will think it is meant to be a bun, and will rise slowly but without the all- important pocket in the center. While this is a yeast dough, it puffs because of the steam. The yeast only adds flavor and texture. Don't overpower the dough with flour or it will be too dry to allow sufficient steam to be generated. Leave the dough on the soft side. Sprinkles of flour will take care of stickiness. Makes eight 6-inch pieces
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