Linda's Crepes
-- Posted to "frozen-assets" 6/27/98
4 eggs
2 c. water
2 c. flour
1 pinch salt
Beat eggs, water, flour and salt well. This makes a thin batter. Pour a
very small amount onto a hot greased griddle to make about a six-inch
pancake; cook until dry on top but not brown underneath. Remove from
griddle and turn out on a rack to cool. Fill as desired.
Pita Bread
-- Posted to "Simple Times" 8/98; Copyright 1998 Gina Dalquest, All Rights Reserved
1 1/3 c. water
2 1/2 tbs. olive oil
1 1/2 tbs. sugar
1 1/2 tsp. salt
3 1/2 c. flour
1 pkg. active dry yeast
Dissolve yeast in water, add oil, sugar and salt. Mix in 3 cups of the flour
and turn onto a board. Knead for 5 minutes, adding the rest of flour as
needed. Dough will be very soft. Set the dough in a greased bowl, cover and
let rise for 45 minutes. Punch dough down and turn out onto a board. Divide
into ten pieces and roll into balls. Let rise for 20 minutes. Working with a
few balls at a time flatten into disks and roll each ball into a 6 inch
circle. Place on baking sheet and bake at 500 degrees for 8 minutes. Pitas
should be a very light golden brown. Cool on a wire rack. After your pitas are
cool, store them in a plastic bag. They will remain fresh for about three
days.
