I cannot believe how fast these homemade mini-pitot fly off the plate in this house!
This is all that's left, of about 40 that I made just before lunch:
And yes, I served other food for lunch, omelets and carrot sticks and chumus to go along with these pitot. But really the pitot are a big hit!
This is a really simple recipe - it uses baking powder instead of yeast, so you don't have to plan too far in advance. And if you have a cast iron skillet, that's the perfect place to make them!
Making whole wheat pitot yourself is so worthwhile. They are insanely expensive for what you get when you buy them at a bakery or supermarket. This recipe will save you a lot of money, but it does require a little bit of time and effort.
Here's what you do:
2-3 c. whole wheat flour (start with 2 and add more to get the right consistency. Flour varies in its ability to absorb water, so you'll find this measurement can change drastically from one time to the next)
1.5 T. baking powder
1/2 t. sugar
1/2 t. salt
1-2 t. olive oil
1.5 c. warm water.
Mix all the dry ingredients together, then mix in the oil. Then add water, slowly, stirring to combine. Add more flour as needed. Remove from bowl and knead on a floured surface for a couple of minutes, then roll out and make circles (I use my circle cookie cutter and then roll the circle again to make them a drop thinner).
Bake them in a cast iron frying pan (very lightly greased), that you have preheated over a medium flame. They will puff up and begin to brown. Cook on both sides till they are just slightly browned - don't overdo it!
This post was shared in the
Hearth and Soul Blog Hop on December 13, 2011
