My brother, actor Gary Wilmes, has been perfecting the art of bread and pizza making. He shared a very simple no-knead bread dough that has been working out great for my kids and guests this summer.
Mix all ingredients well with your hands. Cover and let sit for 12-18 hours. On a floured work surface, shape it into a ball and fold in 4 sides, turn over and let proof for 1-2 hours. (I have skipped this step and not noticed marked differences.)
Divide dough (it will be pretty sticky- may want to cut it with a large knife or bread tool) into as many shapes or long rolls as you like, brush with oil (optional) sprinkle with salt, pepper or a few herbs and bake for 13-17 minutes at 500 degrees. (I line a cookie sheet with parchment for easy clean up.) The oven needs to be VERY hot and you will want to check the rolls to prevent burning.
My 18 year old said, “BBQ, pickles and avocado makes veggies taste good!”
3 medium onions, sliced
1 cup + BBQ sauce of choice
1/2 cup vegenaise (use about 1or 2 Tbls. per 1/2 pita wedge)
1 avocado, sliced thin
4 whole dill pickles, sliced thin
1/2 head cauliflower, diced
1 bunch broccoli, diced
1 cup frozen peas
1 large carrot, grated
Pre-heat the oven to 350. In a medium fry pan, cook the onions until tender using Tablespoons of water as needed. While the onions cook, steam the veggies. Add the cauliflower and zucchini, wait 5 minutes then add the broccoli and set a timer for 8 minutes putting the frozen peas in for about 4 minutes of steam time.
Next, try to prop open the pita pockets a little as you’ll be stuffing them, then lay them out on a cookie sheet and warm in the oven for about 6-8 minutes. Add BBQ sauce into the onions. Lay all ingredients out in this order to stuff into the pita pockets: Pita, BBQ onions, vegenaise, avocado and pickle slices, steamed veggies and grated carrots. Allow everyone to stuff their own. (I like to stuff more BBQ onions into mine so every bite has a bit of BBQ!) Enjoy!