White Pita Bread

Ingredients:
    1 tsp sugar
    1 tbsp dry yeast
    3 cups flour
    1 1/4 tsps salt
    1/2 cup water
    1 cup water

Directions:

1. Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
2. Combine flour and salt in large bowl. Make a small depression in the middle of flour and pour yeast water in depression.
3. Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic. Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
4. Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
5. Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500° F (260° C) and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.
6. Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
7. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes. Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
8. Take spatula and gently push down puff. Immediately place in storage bags. Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

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Pretzel Breads

Ingredients:

    3/4 tsp organic sweetener
    2 cups bread flour
    1/2 tsp sea salt
    2 tbsps olive oil
    3/4 tsp garlic salt
    1 cup war/hot water
    5 oz baking soda
    1 package bakers yeast








Directions:

1. Load water, olive oil, sweetener, sea salt, flour, and yeast into your bread machine bread pan in accordance to manufacturer's instructions. Select "dough cycle" and press start.
2. Towards the end of the dough cycle, pre-heat oven to 400° F (200° C) and line a baking sheet with parchment paper. Set aside.
3. To make the bath; fill a large pot with water and add 2/3 cup baking soda. Stir to mix. On high heat, bring water/soda mix to a rapid boil. Reduce heat as needed to avoid spill over.
4. When dough is ready, lightly flour a work surface (or dust with cornmeal). Turn the dough out and pinch a small ball of dough to use as a tester. Set tester aside. Then divide remaining dough into 12 equal portions and shape as desired.
5. To test water: drop small ball of dough into the boiling water. It should sink then float to the top. (If making this recipe gluten free your ball will sink to the bottom like a brick).
6. Bath each portion of dough in the baking soda bath for 30 seconds dunking and turning as needed to coat (this gives the bread the pretzel taste and texture). Remove from the bath with a slotted spoon, place on baking sheet, and sprinkle with garlic salt. Repeat until all portions of dough have been bathed and salted.
7. Bake rolls at 400° F for 20 - 30 minutes, until deep golden brown

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