DRY HEAT OVEN RECIPES

Steps:

• This works well for almost any size roast! I've used it for roasts as small as 3 and as large as 10, with nearly identical results. Best cuts to start with are large, tender cuts of beef — such as a rib or sirloin roast. Sirloin-tip, rump, rolled-rump, eye-of-round or top-round roasts will also benefit from this cooking method if they are graded prime or choice.
• Preheat oven to 375 degrees.
• Season roast with salt and pepper, garlic salt, steak seasoning or whatever you like, including not at all. You can also add onions and/or carrots to your dish if you wish. They will be VERY well done, but I think they are delicious.
• Put the roast fat side down in a roasting pan or a Pyrex baking pan. I don't recommend using a rack under the meat, but that's just my preference.
• Put roast in oven for one hour. For a 7 PM meal, you can start it as late as 11 AM; for a 6 PM you can start it as late as 10 AM, and so forth. Or you can start it at whatever time you get up, which is what I usually do, since I leave for work at 8.
• At the end of the hour, turn the oven off, BUT DON'T OPEN THE OVEN DOOR! If there are going to be people in the house during the day, I put a note on the oven door saying DO NOT OPEN.
• About an hour before your meal, turn the oven back on to 375 degrees for 45 minutes. I usually put my potatoes, wrapped in aluminum foil, in at this time. At the end of the 45 minutes, take the roast out, and let it stand for 5 to 10 minutes. It's going to look burnt, but the meat will be wonderful! The pan drippings make great gravy, too!
• Carve and enjoy!

Steps:

• In a large, oven-safe bowl, whisk together the flours with the salt, yeast, and malt powder.
• Stir in the water, followed by the olive oil.
• Continue to stir until the dough comes together. Knead a few times with your hand to form the dough into a ball.
• Transfer to the oven and proof until doubled in size, about 1 1/2 hours. Remove from the oven.
• Place a cast iron skillet or pizza stone on a rack in the middle position before adjusting the oven. Let the skillet heat up with the oven.
• On a floured counter, divide the dough into four even pieces. Take care to be gentle and touch the dough as little as possible. The dough will be sticky.
• Roll each round briefly in the flour on the counter. Transfer to a square of parchment paper. Let rise on the counter for 20 minutes.
• Gently roll each pita into a 6- to 7-inch circle. You can start by using your hands to press it into shape, then lightly use a rolling pin to form the circle. Add flour as needed to prevent sticking.
• Working with one pita at a time, carefully place onto the hot cast iron skillet and bake until puffed and lightly golden, about 6 minutes. Transfer to a plate.
• Repeat the baking process with the remaining pita rounds.
• Serve immediately or save and toast before serving.