One of my favorite recipes that calls for jalapenos is Michael Symon's Pork Souvlaki. I have his Carnivore cookbook but you can find the recipe HERE. We have a fabulous pork vendor at our Farmer's Market, Amor Farms, so I knew the meat was going to be great.
I also have a favorite recipe for tzatziki sauce but I usually buy some pita bread to throw on the grill when I make this dish. I had some time so I thought why not try and make it? How hard can it be? Turns out, not too hard!
I did some Googling and decided on a recipe from Half Bake Harvest. The ingredients are simple, flour, water, salt, yeast, olive oil. The prep is easy, bloom the yeast, add most of the flour, the water, the salt and olive oil, knead while adding flour as needed and let rise for an hour.
The dough comes together in a velvety soft ball, not sticky and not dense. I love doughs that feel like that.
After an hour it was nice and puffy.
The recipe makes 8 rounds of bread. Since it was just my husband and I, I only made four. We wouldn't eat it all and I think making it fresh from refrigerated dough will be better than warming up the finished bread.
You simply cut the dough in to 8 pieces and roll them into "circles". I need practice at my circle making.
The dough is then fried in a hot cast iron skillet. I love anything that calls for cast iron. I use mine all the time. I prefer Lodge, simple, classic, functional and inexpensive!
It just takes a couple minutes per piece. I think mine was too thin in the middle so next time I will use my bigger rolling pin so it comes out more even.
So how did they taste? They were great! Very soft with the perfect amount of chew. Not dense or dry like some I used to buy. Yes, used to buy. Why would I buy it when it's this easy to make? Like I mentioned I'll try to roll them more evenly next time, but all-in-all this recipe is a winner.
Served them with my souvlaki, tzatziki and a little Greek salad.
Tomorrow night is Michael Symon's Bucatini with Bacon, Tomatoes and Jalapeno!
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