3 C whole wheat flour
1 TBLS yeast
1 1/4 C very warm water
1/2 tsp salt
Italian Seasoning (optional)
Preheat oven to 500 degrees! (This was the first time I have ever cooked something at this temperature! Kind of exciting!) Stir together 2 C of the flour and the yeast, then add the water and salt. Gradually add more flour until the dough is no longer sticky and you can mold it with your hands. (This is where you would add your optional seasonings and knead it in as well.) We sprinkled in bunch of Italian seasoning. I can imagine fresh herbs would be just amazing!
The recipe said it would make 10 pitas, but we decided we wanted them a bit bigger, so we formed the dough into a fat snake and cut it into 8 sections instead.
Then on a floured surface roll out each ball until about 1/4 inch thick.
Bake on the bottom rack for 5 minutes. Some puffed, some didn't really, some REALLY did! I'll have to make them more to know why. But they all worked as pitas and tasted great!
Once they've cooled a bit, enough to handle, slice in half, carefully separate (we used a knife) the sides. and stuff 'em with your favorites! For dinner that night we stuffed our falafel inside, then poured on the yogurt-dill dressing. (pictured without the dressing)Desiree's hummus, chopped tomatoes, yellow peppers and sprouts!
We stored extra pitas in a ziploc bag and if the pita felt a bit hard, just microwaved it for 10 seconds before filling it up. YUM!!!