1 : ts Minced garlic
1 : ts Minced ginger
1 : c No-sugar-added pineapple
Juice : Juice
1/4 : c Low sodium tamari or soy
Sauce : Sauce
1 : tb Cornstarch dissolved in
tb : tb Cold water
1 : sm Can crushed pineapple
3 : tb Clover honey
2 : tb Preserved ginger in syrup
1 : c Plain, whole milk yogurt
0: Place water and sugar in large bowl and stir
1: Add yeast and stir slightly
2: Let rest for 5 minutes
3: Mix in salt and flour gradually, starting with 3-1/2 cups flour then adding the rest
4: More or less water may be required, depending on the brand of the flour
5: Use enough flour to prevent dough from clinging to bowl
6: Knead well for 5 minutes
7: Place a little vegetable oil on palms of hands and smooth all over to prevent crusting
8: Cover with plastic sheet then tea towel and allow to rest for 20-30 minutes
9: Set oven at 500 degrees
10: Divide dough into 8 balls
11: Roll out each ball into 1/4 inch thickness
12: Let rest covered for 20 minutes on generously floured table or counter top
13: Bake on greased cookie sheets for 5-8 minutes or until lightly browned
14: The higher the oven temperature the better the results
15: May be kept in plastic bag in the refrigerator for several days or may be frozen
16: To warm Pita, place the round on the rack in the oven at 300 degrees for 1-2 minute
17: This bread adapts very well to any type of food
18: It is served with every Lebanese meal
19: Tear bite-size piece from the Pita round, and use it to pick up morsels of food from the plate
20: Source: A Taste of Lebanon Posted to JEWISH-FOOD digest V97 #087 by Nancy Berry <nlberry@prodigy
21: net> on Mar 15, 1997