The title of this post seems one of those "count" we did as a child where it did not matter what was said but everyone knew by heart.
You know:
Gen pom pom pin pin pololin pololaski January pololin pololear ........"
than writing it now seems more like a porno song, but with the innocence of thirty years ago seemed like a Russian song (at least to me! Will for the word "pololanski).
However ....... belonging to the above digression I do not know where it comes from .... and at lunch I drank only water ... I swear .....
wanted to let you know the recipe of this bread, pitta, which is a cross between the real bread and our Arab flatbread (forgive Mae and Silvia if I mentioned the name in vain "flatbread").
long time ago I found online, but do not remember exactly where ( posthumous correction: The Cavoletto claimed motherhood of this recipe and we take note http://www.cavolettodibruxelles.it/ 2007/09/quasi-quasi-mi-faccio-un-kebab ) e me ne sono innamorata.
Questa settimana l'ho spazzolato, prima con dell'insalata di pollo, poi scaldato con degli affettati e infine azzannato in purezza.
Insomma siccome oggi non riesco a mettere in riga dei discorsi sensati lascio parlare la pitta:
500 gr di farina 00 200 ml di acqua tiepida filtrata
30 gr di burro fuso
12 gr di lievito fresco o mezza bustina di quello secco
1 cucchiaio di latte
1 cucchiaio di zucchero
1 cucchiaio di sale
Fate sciogliere the yeast in warm water.
Mix flour with sugar, salt, milk and butter and begin to knead the dough. Add to flush the water and yeast and knead for 10 minutes.
Put the dough to rest in a warm place for about an hour and a half (I did everything in the bread machine, of course :-)
Divide the dough into balls the size of a clementine and let them rest still for half an hour.
Heat a frying pan and in the meantime, roll out balls of dough thin enough.
Cook on hot skillet a few minutes on each side.
Serve while still hot ..... there will not even have a!
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