Tutorial: Tazukuri
Ah, tazukuri. I’ve loved you for a long time, though sadly, I only recently learned your name. Which is shocking, considering how many times I’ve eaten you and thought to myself, “why don’t I try making this at home? I’d eat it ALL THE TIME!”
I finally learned it (well, obviously), and indeed it’s ridiculously simple. While not exactly health food, it’s healthier than a lot of snacks. If you, like me, are the least bit lactose-intolerant, it’s also a really good source of calcium—one of the reasons it’s so popular in Japan. (If you’re my friend Melanie, I do apologize, and you may not want to read this post. I’ll understand entirely if you skip it. 
)
Follow the jump for more.
Day Twenty-Seven: Whole Wheat Pita Bread
Oh, flatbreads. You should know by now you have a special place in my heart. There’s something magical about you that just can’t be replicated with any other bread. And pitas! Oh, pitas are some of the most magical breads there are! Do you know any other breads with pockets built in? It’s as though they WANT you to stuff them with other delicious things to create a compound taste bomb of deliciousness set to explode on your tongue! Don’t be fooled; they look completely innocent, but those pitas know exactly how to play on your sensibilities of good taste.
I’ve made normal pitas a number of times, but today I decided to try changing my recipe to whole wheat, just for a change. I don’t think I’ll ever make non-whole wheat pitas again; these were absolutely perfect.
Whole Wheat Pita Bread
INGREDIENTS
- 1.75 c. all-purpose unbleached flour (plus a little extra for dusting your hands and your work surface)
- 1.75 c. whole wheat flour
- 1.5 tsp instant yeast
- 1 tsp salt
- 2 tbsp olive oil
- 1.25 c. lukewarm water
PREPARATION
Mix all ingredients together and then knead until smooth and elastic. If dough is too dry, add a little more water in small increments until desired texture is achieved. If dough is too wet, follow the same procedure only with flour. Cover and let rise in warm place, free from draft for 2 hours.
Once two hours have elapsed, preheat your oven to 500F. If you have a baking stone or unglazed quarry tile in your oven, it would be optimal to use it for baking your pitas. Punch down your dough and divide into 6 even balls. On a lightly floured surface, roll each ball out into a circle that is approximately 8″ in diameter. Fold all edges of dough down underneath over and over again until your dough is once more in a ball which will feel slightly more elastic. Roll out to your 8″ circle again, dust with flour, and set aside. Repeat with remaining 5 balls of dough. As long as you dust them very well with flour, it is OK to stack the discs as you roll them out.
When your pitas have been rolled out and your oven is fully preheated, place as many discs as will fit onto your stone or tile. If you do not have a stone or tile to use, a normal baking sheet will do. Turn your oven light on and watch through the door; your dough should begin to get little bubbles of air in it that will gradually meld into one big bubble, at which point the pita will look like a giant puffball of dough. That’s good; it’s exactly what you want, and it’s how pitas get their pockets. At that point, you should carefully flip your pita over onto its other side for about a minute longer. Remove from oven to a plate; you can either wrap a towel over them to keep them warm or else serve them immediately after all of them are baked, as they’ll have kept each other nice and toasty if you stack them on top of each other as they come out of the oven.
Makes 6 soft, pillowy, delicious pitas.
Of course, there are certain staples I have in my kitchen at all times. Flour is quite obviously one of them, but there are also certain dishes for which I always have ingredients on hand, and one of these is hummus. It’s simple, tasty, quick to prepare, and healthy. More importantly, fresh hummus and fresh pitas are heaven together.
Hummus
INGREDIENTS
- 1 16 oz. can chickpeas, drained
- 2 cloves garlic, peeled
- 1 tbsp tahini
- 1/4 c. olive oil, plus more as needed and for garnishing
- 2-3 tbsp lemon juice
- 1 tbsp toasted cumin seeds, ground
- Kosher salt TT
PREPARATION
Combine all ingredients in a food processor fitted with the blade. If mixture is too dry, drizzle in a little more olive oil through the feed chute until mixture is correct consistency. Once all ingredients are thoroughly mixed, taste and adjust seasonings as necessary. Refrigerate; serve garnished with a little olive oil on top, a dusting of a little cumin, and a leaf or two of parsley if you like.
If I had to pick one bread to live on, this would be it. Behold our dinner this evening in all its glory. Three of the pitas survived to tell the tale, where they’ll be lightly reheated and eaten at some point yet to be determined (probably dinner tomorrow) with the remainder of the hummus. Yum. :9
Breadbox Bonus #2: Tortilla Chips
Have you either made or bought too many delicious, fresh corn tortillas? Are you worried they’re going to go bad before you can use them all? Then change them! Who doesn’t like tortilla chips (barring allergies, of course)?
All you need is a big, flat pan, a little oil, and a little salt to shake over them after you’ve browned them up and stuck them on a paper towel to dry.
You could also try putting a little oil on a baking sheet and baking them in the oven at about 400F, which would do your whole batch at once—just make sure you keep an eye on them as they’ll toast up quite quickly this way.
While you’re making the chips, you could be whipping up some tasty salsa. Or guacamole. Or nothing at all, if you just like your corn and salt unsullied by other flavors. These should keep nicely in an airtight container for about a week, but I doubt they’ll last that long.
Janaki
