STOVE TOP PITA

STOVE TOP PITA

Let me begin by saying my partner/Captain is a bread-lovin’ Frenchman.
Bread with breakfast
Bread with lunch
Bread with dinner
…and all the in between (with wine, cheese or just by itself)
I came across this blog post from Sailing Chance a while ago and thought – wow – I can do this.
and…
Pitas = BBQ pizza (Captain’s second favourite food)
I am spoiled at home having a bread machine…
just throw everything in, press the setting and ‘voila’ – bread of all flavours & types.
But this seemed so easy…
All ingredients can easily be kept onboard without refrigeration.
The kneading process is minimal and quite pleasant (simulates the motions of the sea and a good stress reliever – when required)
I can prepare the dough in the morning and have freshly-made pita after a day of sailing.
 
 
Stove Top Pita
(10 – 12 rounds)
2 cups of lukewarm water (110 degrees)
1 tablespoon of yeast (2 individual packets)
1 tablespoon salt
2 tablespoons of sugar
2 tablespoons of olive oil
5 cups of flour (plus more for kneading and rolling)
Dried herbs

 

Heat water up to 110 degrees (luke warm to touch on wrist)
Whisk together water, yeast, salt, sugar and oil together.
Let sit for five minutes.
Add 5 cups of flour and mix together.
Dough will become thick.
Put dough on a floured surface, lightly flour hands, and knead dough for five minutes.
Shape dough into a ball and place in a lightly oiled bowl.
Roll ball around to coat with oil.
Place a clean dish towel over the bowl and let dough rise until doubled (will take about 1 – 2 hours).
Once doubled place dough onto a floured surface and shape into fist size balls.
Place balls on a sheet of baking paper or wax paper.
Cover and let rise again for 20 minutes.
Roll balls into an 1/8 – 1/4 inch thick circles.
 
 
Kat Note:
Since there is never a shortage of wine, therefore empty wine bottles onboard,
I decided to be resourceful and use an empty –
even though we are in the land of the ‘dirt people’ for the winter.
I did promise to try as best I could to be ‘tiny galley authentic’.
 
 
 
 
Press in your choice of dried herbs.
I used dried oregano, basil & chilis
but will try to also incorporate some grated parmesan into the dough next time.
Heat a nonstick skillet on high and reduce to medium high heat.
Dry fry your pita until bubbles start to form and then flip it to the other side.
This should take about 30-60 seconds per side depending on your stove.
Since space is at a premium aboard R.E.D.
I had time to roll out the next pita as the first was cooking.
10 perfect pitas ready for some yummy boat-friendly recipes…

12 thoughts on “STOVE TOP PITA

    1. Thanks Kelley. It’s my go-to for my bread lovin’ Frenchman. Super excited you found me!. Just migrated to WP from blogger 2 days ago and haven’t even made an official announcement. Still working out a few kinks and making adjustments. Happy sailing from a winter-bound Canadian Galley Kat

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