Hamilton Beach MealMaker Express 80200 - Manual (Page 35)

840052500 FOatbread v05 12/22/98 10:18 AM Page 35 (1,1)
L
VAIU1I0NS;
Whole Wheat Pitas:
Add 2 tablespoons
more water and
substitute 1 Cup whole
wheat flour for 1 cup of
the all purpose flour.
Proceed as directed.
Thick Pitas:
COOK: 36 min.
Use the same recipe,
but cut the dough in to
4 pieces. Preheat the
Griddle on medium and
cook both sides, cov­
ered, for 3 minutes per
side. Serve folded with
desired filiing or cut a
pocket in one section
and gently pull the
dough apart and fill.
SCRVINfiSUGGCSTiON:
Cheese-Filled Pocket
Caizones (page 52)
make a tasty appetizer.
Nutritional Information
Per Serving
Serving Size: 1
Nutrient Per Serving
Caiories 173
Total Fat og
Saturated Fat og
Cholesterol Omg
Sodium 438mg
Catwhyd rates 36g
Dietary Fiber ig
Protein
Pita Bread
PREP: 1 hour 20 min. V9P9
COOK: 15 min. SLil
1 envelope {V a
ounce) active dry yeast
1 cup warm water
3 cups flour
1 Vz teaspoons salt
Dissolve yeast in water.
Prepare dough. (See page 11 for more
information.)
When the dough has risen, switch the Press on
and preheat the Griddle to high.
Divide dough into 8 pieces and form into balls.
Flatten each ball in the palm of your hands into
a disc before pressing.
Quickly press once then press again and hold
for 5 seconds.
iTurn the pita onto the Griddle. Cover and cook
for 40 seconds on the first side or until it is
lightly browned. Turn and cover. Cook for 40
seconds on the second side until it puffs and
browns. Cover or keep warm in a preheated
200°F oven.
Repeat the process until all the pitas are
cooked.
¡While the pitas are hot, cut them in half and
make a pocket in each side or leave whole and
make a pocket on one side. Pull dough apart
and fill.
Makes: 8
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