the sponge is allowed to rest and develop flavor; mine sat for 5 hours. when i was traveling last year, i brought home a shower cap from the hotel i stayed in. they are perfect for covering a bowl of dough and they are reusable.
after resting, all purpose flour is added and stirred in. once the dough is too stiff to stir, it is kneaded.
the topping is simple too. onions and garlic are sauteed. the recipe calls for the addition of ground lamb but i didn’t want to buy a pound of it for just the needed four ounces; i used a vegetarian ground meat substitute.
tomatoes from the garden were diced up and added. after a few minutes of sauteing, they needed to be drained of the juices. finally, traditional spices were added.
can you believe the size of this tomato? have i mentioned how much i love my garden?
the dough is rolled out by hand. the directions call to use a well floured surface. my advice, go lightly with the flour or the dough will not cooperate and will slide around the table.
the topping is spread around the dough and into the hot oven they went. i baked them on a stone.
the recipe calls for half the dough, i made pita bread with the rest. i used a cast iron skillet and “baked” them on the stove top.
perfect for sandwiches and so much more! to see what the other bakers came up with, check out the tuesdays with dorie page. to participate, buy the book, baking with julia.