|A Greek Inspired Sunday Dinner: Lemon Chicken, Couscous Salad and Homemade Pitas.|
Of course, I was in charge of the chicken. I started with a package of thighs and breasts, both bone in and skin on. I placed the chicken in a foil baking pan then poured lemon juice over the chicken, filling the pan about 1/3 full. Next, I seasoned the chicken with Cavender's Greek Seasoning, and Lemon Pepper, and then topped each piece of chicken with a pat of butter or two. I cooked the chicken in the Big Green Egg at 375-400º over indirect heat for 45 minutes or until the internal temperature of the chicken read 160º.
|Greek Lemon Chicken Smoking on the Big Green Egg|
Cheryl here. Shhhh, don't tell anyone, but I'm having an affair. Yep, it's true...I'm in love with...carbohydrates, particularly the bready ones. A dirty little secret for sure, but I can't help myself. That crazy combo of flour, salt, sugar, and yeast, dances on my tongue and wraps its arms around my tastebuds like a warm hug and I am over the moon! Lately, this nasty obsession has me compulsively baking up a storm and trying new things. I have a handful of "go-to" bread recipes that never let me down, but this week I decided it was time to expand my repertoire.
I don't know about you, but I have never purchased a tasty pita from a grocery store. They are often dense, tough, stale, and possess all the glorious flavor of a cardboard box. YUCK! There had to be a better way. Why not make my own? After a bit of recipe reconnoissance via the Internet, I came upon a gem. It sounded easy and the comments indicated it was authentic. I decided to give it a go. Here's a direct link to the recipe. Instructions are great and the process pics help, too. I'll give you a quick rundown of the steps and ingredients I used following these photos. The original recipe provides some substitutions and lots of info on pita making if you want to take a look. In fact, I insist that you do.
|Should have taken more (and better) process pics. Sorry about that. Pitas rolled out and ready for their "odyssey" into the oven.|
|Puffy and hot! And so damn good!|
3 cups all-purpose flour
1 1/2 teaspoons salt
I tablespoon sugar
1 packet instant yeast
1 1/4 to 1 1/2 cups warm water (not too hot)
2 tablespoons olive oil
In the bowl of a stand mixer, add the flour, yeast, sugar, and salt. Add 1 1/4 cups of water and the olive oil. Add up to 1/4 cup more water if the dough appears to be dry. Mix on low speed with the hook attachment for 10 minutes.
Turn out the dough into a large glass bowl that has been lightly coated in oil. The dough will be slightly sticky, but roughly form it into a ball and roll it around in the oil. Cover with plastic wrap, top with a dish towel, and sit it in a warm place to rise until it has doubled in size. Approx. 90 minutes.
Once the dough has doubled in size, punch it down and divide it into 8 pieces. Roll each piece into a ball and set them on a baking sheet to rest for 20 minutes. Cover with a damp kitchen towel. While the dough is resting, place a baking stone in your oven and preheat to 400º.
After 20 minutes, lightly flour a clean surface. Place a ball of dough on it, lightly sprinkle a bit of flour on top and roll it out in a circle. It should be about 1/8" inch thick.
Once all 8 pieces have been rolled out, working quickly as possible so that the temp stays constant, place 2 of the rounds onto the baking stone in the oven. Bake for 3 minutes. Dough will puff creating a wonderful pocket perfect for stuffing. Even if your pita doesn't form a pocket, it will still taste delicious.
That's all folks...super simple! There is no need to ever buy another tasteless super market bread frisbee again! I made them twice in one week and now I'm sitting here wishing I had one handy to nibble on while I type this.
One last note, I'm as verbose as Kirk is terse, so this collaborative blogging experiment should be VERY interesting. See ya next week!