Pita Chips

fireworksonblac

$4.00 for a bag of chips suddenly seems like a bargain…if those chips are preservative free, all natural pita chips. Those things are work to make. It takes days. Literally days.  But if you are willing to invest a little time and some pantry items you can make twice as much, with equal or greater quality for just a couple of dollars.

Day 1 : make dough and fry pita bread / flat bread

2 cups warm water (120 – 125 degrees F)

4 1/2 tsp dry yeast (2 packets)

2 tsp salt

1 cup oatmeal

1 cup whole wheat flour

1/2 cups flax meal

1/2 cup corn meal

2 1/2 cups all purpose flour + generous amount of bench flour, at least 1/2 cup

1/2 tsp old bay seasoning (optional)

1/2 tsp garlic powder (optional

1 tsp sesame oil

nonstick spray or a few drops of cooking oil

 

in a large bowl, sprinkle yeast over warm water and allow to sit until foamy, about 10 to 15 minutes. Stir in oatmeal, corn meal, flax meal, whole wheat flour, salt, seasonings and AP flour. Stir until a sticky ball of dough forms. Turn dough out on a generously floured surface. Knead, adding flour as needed to prevent sticking, until dough is smooth, slightly tacky to touch, but not sticking to the countertop, about 5 minutes.

Lightly oil or spray the large bowl. Return the dough to the bowl, cover the bowl with a clean cloth, and place in a warm area until the dough doubles in size, about 2 hours.

pre-heat griddle or skillet to medium or medium- hot (cast iron is excellent for this)

Divide the dough into 32 or so small balls roughly the same size. Roll each ball thinly, about 1/8 of an inch on floured surface. Fry on each side about 30 seconds to 1 minute per side until small air pockets form and light brown spots are seen…if it browns too quickly reduce heat. If you are lucky it will puff like pita bread. Not a crisis if it doesn’t.

Allow the flat bread to cool several hours. Overnight is better.

Day 2:

preheat oven to 350

Cut the pita/flat bread rounds into quarters. Place in a single layer on an ungreased cookie sheet. With a pastry brush, lightly coat the top with olive or canola oil. Sprinkle with fine grind sea salt.

Bake 20 minutes or until crisp.

 

Awesome with hummus, bean dip, cheese dip…any dip you can name or just eating as-is. Let them cool before devouring.

 

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