Egyptian Onion Pita Bread Recipes

EGYPTIAN ONION PITA BREAD

Steps:

• Dissolve the yeast in 1 cup warm water.
• Sift together the flour and salt and mix the yeast and water.
• Work the mixture into a dough and knead for several minutes.
• Cover the dough with a damp cloth and let rise in a warm place for 3 hours.
• Preheat oven to 350°.
• Divide the dough into 6 equal portions and roll into balls.
• With either your hand or a rolling pin, pat and press each ball of dough into a 5-inch circle about 1/2-inch thick.
• Place on an ungreased baking sheet and bake for 10 minutes, or until the pita are light golden brown.

EGYPTIAN BARLEY BREAD

Steps:

• Combine yeast, water, and honey, and let proof 5 minutes.
• Add salt, eggs and shortening.
• Stir in flour and blend until dough is workable.
• Turn out onto a lightly floured surface and knead for a couple of minutes.
• Place in a large greased bowl, turning to coat.
• Cover with a towel and let stand in a warm place for 90 minutes.
• The dough will rise slightly, but will NOT double.
• Turn the dough out onto a lightly floured surface and knead again.
• Shape into a round cake about 1/2" thick.
• Place on a lightly greased baking sheet.
• Cover with a towel and let rest for one hour.
• Preheat oven to 425°F.
• Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
• Cool on a rack.