1 : /2 c All-purpose flour
1/4 : ts Salt
4 : tb Vegetable shortening
2 : oz Lowfat cream cheese
2 : ts Lemon juice
4 : tb Ice water; up to 5Tbs
1 : md Sweet potato; thinly sliced
2 : c Basmati rice; dry measure
2 : tb Olive oil
1 : ts Saffron threads; gently
-toasted : -toasted
2 : tb V-8 juice
16 : oz Chickpeas; canned rinse
-drain : -drain
1 : tb Virgin olive oil
2 : lg Tomatoes; chopped
1 : c Cucumber; chopped
2 : tb Onion; minced
2 : tb Lemon juice
1 : tb Chopped parsley; or
Fresh : Fresh mint
1 : c Arugula; or shredded
Lettuce : Lettuce
1/8 : ts Cumin
4 : 6 inch pita bread rounds;
-halved : -halved
0: Makes about 2 3/4 lbs dough, making a 36- by 12-inch rectangle 1/4" thick
1: To measure flours, scoop dry measure cups into a container and sweep off excess with the flat edge of a knife
2: Rapidly cut the butter into big dice; toss butter and flour together on your work surface
3: Mixing it rapidly with the flour, flatten the chilled butter into lima-bean size
4: Do it by hand or in an electric mixer with a flat beater
5: (A food processor cuts butter too small
6: ) If butter has softened, chill everything 20 minutes
7: Blend in 3/4 cup of iced water, lifting and turning, adding droplets more until mixture holds together
8: A mess! Push, pat and roll dough into a rough rectangle; flour the top lightly as necessary
9: If it breaks too much, sprinkle on drops of water
10: It will look quite awful
11: When the rectangle is 18" long, flip one end over onto the middle, then the other end, like folding a letter, making 3 layers
12: Scrape and flour work surface
13: Turn dough so top flap opens on your right
14: Push, pat and roll it again into a rectangle
15: Clean rolling pin and flour it lightly; if dough softens, refrigerate at once
16: Again fold the dough into 3; use a pastry sheet to help
17: Again roll it out into a rectangle
18: To prevent it from sticking, keep dough floured, work surface clean
19: These rolls and folding into 3 layers are known as "turns" -- you now have made 3 turns
20: Make the fourth turn, shoring up the edges with side of rolling pin
21: By this time, you have a real dough
22: Wrap and refrigerate for 45 minutes at least-- to relax it
23: Complete the fifth and sixth turns and it is ready to roll out and form
24: From Gemini's MASSIVE MealMaster collection at www
25: synapse
26: com/~gemini