We had so much fun making pita bread for the first time. It is super easy and something you can make last minute when you realize you do not have any bread in the house. We didn’t expect them to fluff up so much; of course, my husband described them as whoopie cushions.

These are delicious straight out of the oven. Warm and soft. The artichoke dip melted on the bread. We ate them all so next time I will double the recipe to enjoy them throughout the week.

If you are making sandwiches cook them a little longer so they have a defined pita pocket. For dips, take then out when they puff up and are a little brown on the edges. They are softer when they do not cook as long.

Directions

1)Add 1 teaspoon of cane or coconut sugar, 1/2 teaspoon salt or seasoned salt like Rosemary Sea Salt, and dissolve in 3/4 cup of hot water.

2) Let the water cool to lukewarm and sprinkle a packet of yeast on top and mix until dissolved.

3) Slowly add the flour to the water. 1/2 cup at a time to equal 2 cups. Knead until  flour fully mixed in. Preheat oven to 500 degrees.

4) Separate into 8 balls and roll each out on a floured surface.

5) Cook at 500 degrees until puffy. We removed one patch after 4 minutes and the second after 6 minutes.

Enjoy!

The Ultimate Cookbook

Pita Bread
Preparation time: 15 minutes Cooking time: 10 minutes

1 teaspoon sugar
1/2 teaspoon salt
3/4 cup hot water
1 package yeast
2 cups flour

Preheat oven to 500 degrees. In bowl, combine sugar, salt and hot water; stir to dissolve. Allow to cool to lukewarm; sprinkle yeast over water and stir to dissolve. Add flour, 1/2 cup at a time. Turn dough onto floured surface and knead thoroughly. Divide dough into 8-12 rounds; roll each into balls about 5 inches or larger. Place on ungreased baking sheet. Bake until puffed and golden, 5 to 7 minutes. Yield: 8 to 12 pitas

Reba Spindel