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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Instead of Garlic bread, I use Garlic Pita bread with my Italian meals. Ingredients:
2 teaspoons active dry yeast |
1 tablespoon sugar |
1 1/4 cups warm water (about 110 to 115°) |
3 1/2 cups all-purpose flour |
1/2 teaspoon salt |
1 cup margarine or butter, melted |
1 tablespoon garlic, minced |
1/2 tablespoon dried parsley flakes |
oil |
Directions:
1. Put yeast in 1/4 cup of the water; add sugar and let stand for 10 minutes.
2. Sift 2 1/2 cups of flour and the salt into a warm bowl.
3. Form a well in the center; pour in yeast mixture and remaining warm water.
4. Begin to mix with hand, wooden spoon, or dough hook, adding remaining flour as needed.
5. Turn out onto a floured surface and knead for about 10 to 15 minutes, until smooth and no longer sticky.
6. Oil a large boil; place dough in bowl and turn to coat with oil.
7. Cover with a damp cloth and put in a warm place free of drafts for 1 1/2 to 2 hours.
8. Dough should be doubled in bulk. Knead for a few minutes then divide into balls about 2 1/2 inches in diameter.
9. Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand.
10. The circles should be about 1/4-inch thick and about 7 inches in diameter.
11. Sandwich the circles between floured cloths and let rise for about 20 minutes in a warm place.
12. Preheat oven to 475°.
13. Sprinkle cookie sheets with flour or oil.
14. Place loaves on baking sheets and bake 5 to 10 minutes.
15. If baking sheets are oiled, turn pita loaves to brown both sides.
16. While pita baking, prepare melted margarine, garlic, and parsley, combine in a bowl.
17. When Pita is done, and removed from oven, immediately brush on margarine mixture onto pita bread.
18. Can serve warm or set on wire racks to cool.
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