Handmade Pita Breads #FoodieReads

I am posting this after reading How to Kill Men and Get Away With It, the first in the Kitty Collins series by Katy Brent.

On the Page

Admittedly, the title is eye-catching and I still wasn't really sure what to expect. I can assure you that it was not a social media influencer by day, vigilante by night. But that's what I got. Meet Kitty Collins, socialite, public personality, murderess on a mission. She takes it upon herself to exact revenge on men who behave badly but who society excuses due to social position or influence. It does get a little gruesome when she takes bodies to her family's abbatoir. She herself is a vegan...it's no wonder after seeing what the meat processing plan does to a body.

Though this is a hilariously twisted story about friendship, love, and murder, there are some heavy topics addressed such as rape, spousal battery, and more. Bur I guess those were necessary situations to drive Kitty to kill.

On the Plate

Given that she spends a lot of time with her inner circle, hobnobbing at restaurants, and attending events and receptions, there quite a bit of food mentioned on the pages.

"I’m treating myself to a breakfast out. ‘Treat’ is a bit of a fib to be honest as I come out for a walk and a smoothie as part of my breakfast routine most days. But this time I’m actually eating something. It’s only mushrooms on toast. And I’ve left most of the toast."

"I’m immediately dubious as Maisie’s idea of an ‘emergency’ doesn’t always tally with the rest of mankind’s. There was the time she got stuck in a dress in Comptoir des Cotonniers, for example, and refused to call a sales girl in. Not to mention the time she pulled out of being her cousin’s bridesmaid on the day because of an eczema flare-up under the dress. But she’s promised to provide sake and sushi. So essentially an emergency situation, but make it Japanese."

"Our butler brings our evening meal to our suite at 7pm but the vegan memo obviously didn’t get as far as the kitchen. The trolley he wheels in is stuffed with seafood – giant prawns with spidery-legs and eyes that look like tiny black beads, amputated crab and lobster limbs, miniature octopus corpses. It was an ocean massacre on a bed of ice shavings. I snap a quick shot of the gore with my phone and post it to Insta."

But what got me into the kitchen was this...

...gorgeous rice pilaf, and handmade Greek pitta breads with a fava bean spread. We wash it down with a pomegranate sangria, which is possibly the most delicious thing I’ve ever tasted in my life.

I can't eat fava - long story - so I went with the pitta breads though I have never seen it spelled with two ts.

Ingredients

makes 8 pita

1 cup warm water
1 Tablespoon active dry yeast
1 teaspoon organic granulated sugar
1-1/2 teaspoons salt
2 Tablespoons olive oil
2-3/4 cup flour plus more for rolling and dusting
Also needed: kitchen scale, optional; rolling pin; heavy skillet

Procedure

In a large mixing bowl, combine warm water, sugar, and yeast. Let bloom for fifteen minutes, until the mixture is puffy and foamy. Stir in the salt and olive oil. Then fold in the flour until completely moistened. Turn the dough out onto a lightly floured surface and knead for five minutes.

Place the dough back in an oiled bowl. Cover with a kitchen towel and let stand for at least 90 minutes or until doubled in size.

Once the dough is risen, divide the ball into 8 pieces. I weighed mine and they were 80 grams each. Roll the pieces into balls and cover them with damp kitchen towel. Let rest for 10 to 15 minutes.

On a well-floured surface, flatten each ball lightly with your fingertips. Then use a rolling pin to press the balls into a disk approximately 6 to 7 inches in diameter. Keep the breads separated until ready for cooking.

Preheat skillet over medium high heat and brush lightly with olive oil. Place pita on the skillet for 30 to 45 seconds. Once you bubbles form, flip the pita and cook for another 30 to 45 seconds.

While the pita cooks, it will puff up to form the pocket. It will deflate when it cools.