Bon appétit! 🥐☕
Constantin
constantin@nostr-check.me
npub1njaz...f3t9
I'm your everyday immigrant blue-collar, and pretty much every stereotype applies. I don't code, I don't have value to add, I don't even have a computer. Take it for what it is and don't have expectations. I'm here to learn.
Dayum!
Are you really pro-life if you don't create life?
Extra:
St. Stephen's Cathedral, the Maltese Church and the Column of Pest
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Today's random but fresh Viennese picture/s, St. Peter's Church.
GREEK PITA RECIPE
(There are various names for this, I chose this one that I believe to be more popular)
500 g flour
220 g lukewarm milk
120 g lukewarm water
1 teaspoon sugar
5 g dry yeast (or 20 g fresh yeast)
10 g salt
30 ml olive oil
(Optional, you can add aromatic herbs.)
Plus whatever suits you to grease the pan.
Put the flour in a bowl, make a hole in the middle, and add the yeast and sugar there. Then, add the milk and water, and leave it like this for 10 minutes to activate the yeast.
After this time, add the salt and oil (and aromatic herbs if desired), and knead for about 3 minutes. If it's still too sticky, add a tablespoon of flour (25 grams).
Grease the bowl with oil, put the dough back, cover with cling film, and leave it to rest until it's doubled in size. That will happen in about an hour, but it will vary because of the ambient temperature, roughly between 40 and 90 minutes.
When it's ready, oil the working surface, put the dough on it, and press it a bit for the air bubbles to burst. Weigh it if you want some precision, and divide it into 10 pieces (I made 8 because I wanted them bigger this time). Shape some balls and cover them with foil, or they'll get an unwanted crust, and leave them for 20 minutes covered to rest.
Heat a pan (medium to low heat), and form one pita. Grease the pan, put the shaped dough in, and leave it for about 2 minutes. Here's where reality beats the instructions, but the smell and your eyes should tell you if it's ready to turn it on the other side for another 2 minutes. Just try it and you'll understand (in case you don't have any experience). From now on, rinse and repeat. The finished ones, tower them on a plate and cover with a clean cloth to keep them warm.
Bon appétit!
500 g flour
220 g lukewarm milk
120 g lukewarm water
1 teaspoon sugar
5 g dry yeast (or 20 g fresh yeast)
10 g salt
30 ml olive oil
(Optional, you can add aromatic herbs.)
Plus whatever suits you to grease the pan.
Put the flour in a bowl, make a hole in the middle, and add the yeast and sugar there. Then, add the milk and water, and leave it like this for 10 minutes to activate the yeast.
After this time, add the salt and oil (and aromatic herbs if desired), and knead for about 3 minutes. If it's still too sticky, add a tablespoon of flour (25 grams).
Grease the bowl with oil, put the dough back, cover with cling film, and leave it to rest until it's doubled in size. That will happen in about an hour, but it will vary because of the ambient temperature, roughly between 40 and 90 minutes.
When it's ready, oil the working surface, put the dough on it, and press it a bit for the air bubbles to burst. Weigh it if you want some precision, and divide it into 10 pieces (I made 8 because I wanted them bigger this time). Shape some balls and cover them with foil, or they'll get an unwanted crust, and leave them for 20 minutes covered to rest.
Heat a pan (medium to low heat), and form one pita. Grease the pan, put the shaped dough in, and leave it for about 2 minutes. Here's where reality beats the instructions, but the smell and your eyes should tell you if it's ready to turn it on the other side for another 2 minutes. Just try it and you'll understand (in case you don't have any experience). From now on, rinse and repeat. The finished ones, tower them on a plate and cover with a clean cloth to keep them warm.
Bon appétit!
I can't believe it, but it's funny nonetheless. 🤣😂
I get it, it's where you can think in peace nowadays.
The most terrible crime a human being can commit (Papillon, 1973)
Pictures with soups are bad. 🤷 That being said, this is some kind of Minestrone, but with small meatballs made of sausage meat. Anyway, a heavy winter soup.
This is how I shitpost. 😂
