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: DISPERSE YEAST in warm water
1: Combine bread crumbs, wheat germ and flours and form a well
2: Add salt, caramel and yeast mixture along with starter
3: Form dough, adding more bread flour if necessary to give a moderately firm texture
4: Knead for 8-to-10 minutes until smooth and elastic, and place in a lightly oiled bowl
5: Cover and let rise until doubled
6: Deflate the dough, divide into 4 pieces and form into oval shapes
7: Cover with buttered plastic wrap and allow to double, about 45 minutes
8: Preheat oven to 425F
9: Slash tops of loaves with a razor blade and bake for 30-to-45 minutes
10: Makes 4 Loaves FOR THE RYE STARTER: Mix water and rye flour and let sit all day
11: In the evening, add 3 ounces all-purpose flour
12: PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www
13: synapse
14: com/~gemini