The Epicurean Cyclist

Here’s a real basic bread recipe I spotted on Bikeforums from member “imi.” Ingredients include: “stainless steel plate, frisbee, wine bottle and guitar.” He was kind enough to provide some more details.

1 kg (2.2 lbs) of flour makes approximately 18 flat breads.
Approximately 3 dl of water and salt ’til it tastes like the sea (sea water works fine, especially from the Red Sea as this is where I learned to make pita bread from the Bedouins).
Adding olive oil makes the dough smoother to kneed (and tastier)

When the dough is done, tear off a smallish piece and roll it in your palms until round to make the flattening easier… If you’ve worked at a pizza place you can do the hand slapping thing to spread the bread out (I’ve never mastered this myself, but am in awe… the Bedouins are amazing at it)

Piling the uncooked breads without them sticking together is best done by rubbing a little flour on them before gently stacking (the more spread out the better).

Heat the steel plate up (it gets very hot, so aluminiun is not recommended as it flakes (poisonous aluminium oxide I believe)…

Bake and turn until golden brown (or black in places)

If you mix water with sugar and throw it one side of the bread when it’s done and flip it over for a few seconds it makes a lovely treacly coating.

hmm that’s about all the details I can think of now… you can experiment with herbs, nuts or whatever in the dough, but this is the basic pita bread.