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    You are in: Home / Cookbooks / GW's Greek Recipes
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    GW's Greek Recipes


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    Why bake your own pitas when they're available at the market? One bite of these, fresh and warm from the oven, and you'll know why! This recipe is an adaptation from The Gourmet Cookbook. Note: Few simple rules to ensure that they puff properly. 1. Roll an even thickness and not too thin. 2. Allow rolled out dough to rest 30 minutes 3. Bake on a stone or an inverted sheet pan in a very hot preheated oven (oven thermometer is great to have). 4. Do not open the oven to check for puff, steam will escape!

    Recipe #261712

    The following is the baking instructions to make pitas using the dough made with Recipe #309834. Now you can make delicious fresh pitas whenever you need them . . . perfect solution for a small family! The only special equipment needed is a baking stone. The Master recipe will make four pounds of dough . . . the recipe below will use 1 pound of dough, making 4 pitas.

    Recipe #310219

    Great as an appetizer served with pita chips or fresh sliced cucumber. Also a wonderful addition to a pita sandwich.

    Recipe #427417

    Added orzo pasta to the recipe to make this a heartier main course.

    Recipe #427446

    Bon Appetite, August 2001. For a quick and easy pita recipe see Recipe #310219

    Recipe #427457

    Original recipe from Better Homes and Garden, but of course I've made a few adjustments :-). For the crust use Recipe #309834 or use purchased pizza crust dough. Note: Jared roasted red peppers can be used but besure to drain thoroughly.

    Recipe #427466


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