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<title>Bread Archives - That Square Plate</title>
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<title>Parmesan Garlic Knots</title>
<link>https://www.thatsquareplate.com/parmesan-garlic-knots/?utm_source=rss&utm_medium=rss&utm_campaign=parmesan-garlic-knots</link>
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<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Sun, 29 Nov 2015 07:46:19 +0000</pubDate>
<category><![CDATA[Bread]]></category>
<category><![CDATA[Other]]></category>
<category><![CDATA[bread]]></category>
<category><![CDATA[cheese]]></category>
<category><![CDATA[crowd pleaser]]></category>
<category><![CDATA[garlic]]></category>
<category><![CDATA[parmesan]]></category>
<category><![CDATA[Super Easy]]></category>
<category><![CDATA[Whitney's Favorites]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?p=3718</guid>
<description><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-2-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Simple, perfect garlic knots. After removing from the oven, toss in a garlic-butter-Parm mixture, then pass out when you take a bite." style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" fetchpriority="high" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-2-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-2-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-2-272x182.jpg 272w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-2-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-2.jpg 1000w" sizes="(max-width: 300px) 100vw, 300px" data-wp-pid="3725" nopin="nopin" /><p>These beautiful, soft little knots of dough are a perfect, simple bread that can be prepared with any pre-made (or homemade) pizza dough. I am a fan of making my own pizza dough, but sometimes, it’s…</p>
<p>The post <a href="https://www.thatsquareplate.com/parmesan-garlic-knots/">Parmesan Garlic Knots</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-2-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Simple, perfect garlic knots. After removing from the oven, toss in a garlic-butter-Parm mixture, then pass out when you take a bite." style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-2-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-2-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-2-272x182.jpg 272w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-2-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-2.jpg 1000w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="3725" nopin="nopin" /><p>These beautiful, soft little knots of dough are a perfect, simple bread that can be prepared with any pre-made (or homemade) pizza dough. I am a fan of <a href="http://www.thatsquareplate.com/pizza-night/">making my own pizza dough</a>, but sometimes, it’s easier to just buy the pre-packed stuff at Publix… They always have a bag full-o-dough in the bakery section, so I grabbed this up while Greg’s mom was in town. Garlic knots were ON my mind. </p>
<p>We have <a href="http://papaspizzagulfshores.com/" target="_blank">a little pizza place</a> near our house that makes AMAZING garlic knots that you can order as an appetizer. Soft, garlic-y, tied-up dough… a perfect pre-course to a big ol’ slab of pizza. We had their pizza tonight actually, and it was awesome, as usual. New York style — my fav.<span id="more-3718"></span><img decoding="async" class="aligncenter wp-image-3724 size-large" title="Garlic Knots" src="http://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-1-800x532.jpg" alt="Simple, perfect garlic knots. After removing from the oven, toss in a garlic-butter-Parm mixture, then pass out when you take a bite. " width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-1-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-1-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-1-272x182.jpg 272w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-1-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-1.jpg 1000w" sizes="(max-width: 800px) 100vw, 800px" /></p>
<p>These garlic knots are based on <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/garlic-knots-recipe.html" target="_blank">Emeril’s recipe</a> from foodnetwork.com. I left my dough out of the fridge for about an hour to let it rise a little before I rolled it out and formed the knots. Once you form the knots, cover with a kitchen towel, and let them do another round of rising.<img decoding="async" class="aligncenter wp-image-3727 size-large" title="Garlic Knots" src="http://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-4-800x532.jpg" alt="Simple, perfect garlic knots. After removing from the oven, toss in a garlic-butter-Parm mixture, then pass out when you take a bite. " width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-4-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-4-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-4-272x182.jpg 272w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-4-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-4.jpg 1000w" sizes="(max-width: 800px) 100vw, 800px" /></p>
<p>I served this with <a href="http://www.thatsquareplate.com/fusilli-with-pork-sausage-ragu/" target="_blank"><em>Fusilli with Pork Sausage Ragu</em></a>, and they were an awesome match. The dough was still soft and warm inside, and the butter/garlic/cheese mix on the top was <em>the bomb.</em><br />
<img loading="lazy" decoding="async" class="aligncenter wp-image-3728 size-large" title="Garlic Knots" src="http://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-5-800x532.jpg" alt="Simple, perfect garlic knots. After removing from the oven, toss in a garlic-butter-Parm mixture, then pass out when you take a bite. " width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-5-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-5-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-5-272x182.jpg 272w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-5-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-5.jpg 1000w" sizes="auto, (max-width: 800px) 100vw, 800px" /></p>
<p>After removing them from the oven, toss in a sautéed garlic/butter/Parmesan mix, and have one or three. Add some fresh herbs if you want. <img loading="lazy" decoding="async" class="aligncenter wp-image-3725 size-large" title="Parmesan Garlic Knots" src="http://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-2-800x532.jpg" alt="Simple, perfect garlic knots. After removing from the oven, toss in a garlic-butter-Parm mixture, then pass out when you take a bite." width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-2-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-2-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-2-272x182.jpg 272w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-2-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-2.jpg 1000w" sizes="auto, (max-width: 800px) 100vw, 800px" /><img loading="lazy" decoding="async" class="aligncenter wp-image-3726 size-large" title="Garlic Knots" src="http://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-3-800x532.jpg" alt="Simple, perfect garlic knots. After removing from the oven, toss in a garlic-butter-Parm mixture, then pass out when you take a bite." width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-3-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-3-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-3-272x182.jpg 272w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-3-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-3.jpg 1000w" sizes="auto, (max-width: 800px) 100vw, 800px" /></p>
<p> <div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="u4Aa" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2015/11/Garlic-Knots-2-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Parmesan Garlic Knots</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2015-11-29 00:44:56</div> <div class="blog-yumprint-serves">Serves 6</div> <div class="blog-yumprint-recipe-summary" itemprop="description">These warm, soft knots of buttery, garlic-y goodness will have you back for seconds.. or thirds.</div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT45M">45 min <span class="value-title" title="PT45M"></span></div>
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<div class="blog-yumprint-infobar-section-data" itemprop="cookTime" datetime="PT20M">20 min <span class="value-title" title="PT20M"></span></div>
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<div class="blog-yumprint-infobar-section-data" itemprop="totalTime" datetime="PT2H20M">2 hr 20 min <span class="value-title" title="PT2H20M"></span></div>
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<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT45M">45 min <span class="value-title" title="PT45M"></span></div>
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<div class="duration blog-yumprint-infobox-section-data" itemprop="cookTime" dateTime="PT20M">20 min <span class="value-title" title="PT20M"></span></div>
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<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT2H20M">2 hr 20 min <span class="value-title" title="PT2H20M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">Pizza Dough</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1/2 cup unsalted butter</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">3 tablespoons minced garlic</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1 tablespoon olive oil</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1 teaspoon coarse sea salt</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">1/4 cup grated Parmesan</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Let pizza dough rise about an hour after buying/making. Roll out dough into a large rectangle (about 16x12-inches). Brush with olive oil and cut in half. Then cut each half into 1 1/4-inch strips. Tie each strip into a knot and place on baking sheet about 2 inches apart. Sprinkle with salt, and cover with a kitchen towel for about 30 minutes. Preheat oven to 375 degrees F.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Saute butter and garlic over medium heat, and cook until garlic is fragrant ~ a few minutes.</li> <li class="blog-yumprint-method-item" yumprintitem="2">Bake for 15-20 minutes until bread starts to get golden and brown.</li> <li class="blog-yumprint-method-item" yumprintitem="3">Remove from oven. Add garlic/butter mixture and Parmesan to a big bowl. Toss garlic knots to coat with butter mix and cheese.</li> </ol>
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Adapted from <a class="blog-yumprint-adapted-link" href="http://www.foodnetwork.com/recipes/emeril-lagasse/garlic-knots-recipe.html"> Emeril Lagasse </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Emeril Lagasse
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<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Parmesan Garlic Knots</span> was last modified: <span class="updated"> November 29th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/parmesan-garlic-knots/">Parmesan Garlic Knots</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
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<post-id xmlns="com-wordpress:feed-additions:1">3718</post-id> </item>
<item>
<title>Homemade Pita Bread</title>
<link>https://www.thatsquareplate.com/pita-bread/?utm_source=rss&utm_medium=rss&utm_campaign=pita-bread</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Wed, 25 Mar 2015 03:59:30 +0000</pubDate>
<category><![CDATA[Bread]]></category>
<category><![CDATA[appetizer]]></category>
<category><![CDATA[bread]]></category>
<category><![CDATA[flour]]></category>
<category><![CDATA[Greg's Favorites]]></category>
<category><![CDATA[Intermediate]]></category>
<category><![CDATA[Our Favorites]]></category>
<category><![CDATA[pita]]></category>
<category><![CDATA[Whitney's Favorites]]></category>
<category><![CDATA[yeast]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=1390</guid>
<description><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2015/03/91-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Pitas | That Square Plate" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/03/91-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/91-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/91-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/91-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/91.jpg 2048w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="1417" nopin="nopin" /><p>These pita chips were part of a Sunday-venture of homemade everything. — Well, really just homemade pita bread and homemade hummus (recipe here). But it was a process. I wanna make everything once, and isn’t…</p>
<p>The post <a href="https://www.thatsquareplate.com/pita-bread/">Homemade Pita Bread</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2015/03/91-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Pitas | That Square Plate" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/03/91-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/91-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/91-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/91-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/91.jpg 2048w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="1417" nopin="nopin" /><p>These pita chips were part of a Sunday-venture of homemade everything. — Well, really just homemade pita bread and <a title="Hummus Recipe" href="http://www.thatsquareplate.com/recipe/hummus" target="_blank">homemade hummus (recipe here)</a>. But it was a process. I wanna make everything once, and isn’t “from scratch” always better??</p>
<p>IT WAS. IT WAS BETTER.</p>
<p>Completely, soft and puffy, and perfect with the hummus. PERFECT. And they lasted a few days to satisfy the craving. Just heat in the microwave a few seconds to soften them up.</p>
<p>We discovered they’re also good drizzled with honey and freshly grated cinnamon. I’m drooling just thinking about it.</p>
<p>I got this recipe from good ol’ Google. One of the top results was this <a title="Homemade Pita Bread recipe" href="http://cooking.nytimes.com/recipes/1016071-homemade-pita-bread" target="_blank">‘Homemade Pita Bread’</a> from NYTimes.com. They do take some time, but it’s totally worth it (if you have it). <span id="more-1390"></span></p>
<p>Here’s what you need:</p>
<div id="attachment_1411" style="width: 610px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" aria-describedby="caption-attachment-1411" class="wp-image-1411 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/03/85-600x399.jpg" alt="Pitas | That Square Plate" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/03/85-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/85-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/85-790x525.jpg 790w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/85-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/85-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /><p id="caption-attachment-1411" class="wp-caption-text">whole wheat flour, all-purpose flour, yeast, salt, sugar, and olive oil</p></div>
<p>Here’s what you gotta do:</p>
<p>Mix 1 cup lukewarm-warm water in a large mixing bowl. Add sugar and yeast and stir until dissolved. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk. Place bowl in a warm (not hot) place, uncovered, around 15 minutes until mixture starts to look foamy.</p>
<p>Add salt, olive oil and nearly all of your all-purpose flour (reserve 1/2 cup). Stir until it gets clumpy, and dust with flour. Knead in bowl incorporating any stray bits of dough (about 1 minute).</p>
<p>Lightly flour a surface and dump dough onto surface. Knead for a few minutes until smooth.</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-1412 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/03/86-600x399.jpg" alt="Pitas | That Square Plate" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/03/86-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/86-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/86-790x525.jpg 790w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/86-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/86-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>Cover and let rest for 10 minutes. Then knead again for 2 minutes. [can refrigerate dough at this point up to overnight].</p>
<p>Clean your bowl and place dough back into it. Cover bowl with plastic wrap and cover with a towel. Place in a warm place and leave until doubled in size (about an hour).</p>
<p>Heat oven to 475 degrees. [I took all of the shelves in the oven out except for the bottom shelf.] On bottom shelf of oven, place a heavy-duty baking sheet, pizza stone, or ceramic baking tile. Punch down dough and divide into 8 equal pieces. Form each into a little ball, and then roll out with a rolling pin into about a 6-8-inch circle, dusting with flour.</p>
<p>Lift each, one at a time and place on hot baking sheet. After 2 minutes, flip until nice and puffy. Cook until only a few brown spots start to show, and remove from oven. Transfer warm pita to napkin lined plate and cover so they stay soft. Repeat with each ball of dough. I had two going at once and they were all done fairly quick. This was the fun part!</p>
<div id="attachment_1413" style="width: 610px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" aria-describedby="caption-attachment-1413" class="wp-image-1413 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/03/87-600x399.jpg" alt="Pitas | That Square Plate" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/03/87-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/87-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/87-790x525.jpg 790w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/87-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/87-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /><p id="caption-attachment-1413" class="wp-caption-text">I fit two at a time in the oven</p></div>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-1415 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/03/89-600x399.jpg" alt="Pitas | That Square Plate" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/03/89-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/89-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/89-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/89-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /> <img loading="lazy" decoding="async" class="aligncenter wp-image-1417 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/03/91-600x399.jpg" alt="Pitas | That Square Plate" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/03/91-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/91-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/91-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/91-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/91.jpg 2048w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>I suggest taking them out as soon as they have the brown spots in order to keep them soft. The longer the more “chippy” they become.</p>
<p>So was eating them. I recommend brushing with olive oil and sprinkling with sea salt. Or do the honey/cinnamon thing.</p>
<p><a title="Creamy Hummus" href="http://www.thatsquareplate.com/recipe/hummus" target="_blank">Here’s the hummus recipe these pitas were made for!</a></p>
<p> </p>
<p> </p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="oWsj" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2015/03/91-1024x681.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Homemade Pita Bread/Chips</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2015-03-24 22:09:39</div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">2 tsp. active dry yeast</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1/2 tsp. sugar</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">35 grams whole-wheat flour (1/4 cup)</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">310 grams unbleached all-purposed flour (2 1/2 cups)</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1 tsp. kosher salt</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">2 Tbsp. olive oil</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Mix 1 cup lukewarm-warm water in a large mixing bowl. Add sugar and yeast and stir until dissolved. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk. Place bowl in a warm (not hot) place, uncovered, around 15 minutes until mixture starts to look foamy.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Add salt, olive oil and nearly all of your all-purpose flour (reserve 1/2 cup). Stir until it gets clumpy, and dust with flour. Knead in bowl incorporating any stray bits of dough (about 1 minute).</li> <li class="blog-yumprint-method-item" yumprintitem="2">Lightly flour a surface and dump dough onto surface. Knead for a few minutes until smooth. Cover and let rest for 10 minutes. Then knead again for 2 minutes.*</li> <li class="blog-yumprint-method-item" yumprintitem="3">Clean bowl and place dough back into it. Cover bowl with plastic wrap and cover with a towel. Place in a warm place and leave until doubled in size (about an hour).</li> <li class="blog-yumprint-method-item" yumprintitem="4">Heat oven to 475 degrees. [I took all of the shelves in the oven out except for the bottom shelf.] On bottom shelf of oven, place a heavy-duty baking sheet, pizza stone, or ceramic baking tile. Punch down dough and divide into 8 equal pieces. Form each into a little ball, and then roll out with a rolling pin into about a 6-8-inch circle, dusting with flour.</li> <li class="blog-yumprint-method-item" yumprintitem="5">Lift each, one at a time and place on hot baking sheet. After 2 minutes, flip until nice and puffy. Cook until only a few brown spots start to show, and remove from oven. Transfer warm pita to napkin lined plate and cover so they stay soft. Repeat with each ball of dough.</li> </ol>
</div> <div class="blog-yumprint-note-section" yumprintsection="2"> <div class="blog-yumprint-subheader">Notes</div> <ol class='blog-yumprint-notes'> <li class="blog-yumprint-note-item" yumprintitem="0">*Can refrigerate dough at this point up to overnight.</li> </ol>
</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="http://cooking.nytimes.com/recipes/1016071-homemade-pita-bread"> NY Times </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from NY Times
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
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<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Homemade Pita Bread</span> was last modified: <span class="updated"> October 4th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/pita-bread/">Homemade Pita Bread</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
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