THIS IS THE RECIPE WE HAVE
PITA PIATA
2 Cups of water
2 Cups of dry merlot
2 cups oil
2 Tablespoons sugar
4 Teaspoons of ground cinnamon mixed with 1 Teaspoon ground cloves
3 � Lbs. golden raisins
3 � Lbs. chopped walnuts
5 Lbs flour
Honey to drizzle
Oil to drizzle
Sugar to drizzle
Fine cooking twine
Bring water, wine, oil, sugar, salt & � cinnamon and clove mixture to a boil. Simmer for 5 minutes. Cool to room temperature
Pour flour into large container and make a well. Add cooled liquid mixture and mix well. Knead until dough is smooth. Separate into 6 balls and knead until smooth. Let dough rest for 5 to 10 minutes. (Dough may be made ahead and refrigerated)
Lightly flour a large board. Roll one ball of dough out thin. Round off with zigzag cutter. Lightly spread oil over dough. Lightly spread honey over dough. Sprinkle with cinnamon & clove mixture, and sugar.
Cut strips of dough about 1 � inches wide using a zigzag cutter. Sprinkle nuts and raisins on one side of the strip. (I mix the nuts & raisins together ahead of time) Fold over remaining dough. Do the same on another strip. Roll first strip (pinwheel style). You will need to use one hand to help hold mixture in the roll. Add filled strip to this by just continuing with the roll, the dough will cook together. Keep adding to desired rounded size amount. Tie with fine cooking twine.
Bake on ungreased cooking sheet @ 350�. After about 20 minutes drizzle pita piata lightly with oil. Bake another 10 minutes and drizzle with honey. Continue baking until golden brown. Not to dark.
Let cool completely. When cool, you can cover with a lint free towel and let stand overnight. These can be double wrapped with first plastic wrap, and then aluminum foil.
They can be frozen.
