Pita Bread

I made pita this weekend. It's one of the easiest and fun recipes I have, plus it's 100 % whole wheat! Seriously! Check our ingredient list: whole wheat, water, flour, yeast, salt.

Bread the way bread was meant to be. I modified the steps a little bit from our Laurel's Bread Book recipe. Rather than dive into mixing and kneading, I started a proof the night before and got the yeast started. I also mixed the dough and relaxed it a bit before I started kneading. Just a few tips I stole from Alton Brown and Rose Levy Beranbaum.

For baking, it's so fun. I just roll the dough flat (as thick as a whole blanket, so says Laurel) and bake them about three at a time for three minutes. And they just puff like balloons.

We filled the pita with tabouleh and made copious "om nom nom" sounds while we stuffed ourselves. Benjamin Franklin said these things are great riches: "a little house well filled, a little land well tilled and a little wife well willed." In my experience, you're better off filling the wife, like so: