I love pita bread. Pitas are a flat bread with a large pocket inside, which forms as it cooks quickly at high temperatures. The pocket is ideal for fillings and, in fact, this is how it is traditionally used in Middle Eastern and eastern Mediterranean cuisines, where the bread is a staple. I generally use it to make sandwiches and homemade pita chips, as well as occasionally using it to dip in soups, and always keep some on hand. Often, I buy fresh pita bread from the bakery at Whole Foods, but when I'm feeling ambitious, I use a variation of this recipe to make my own.
The dough is very easy to work with and comes together quickly. In fact, the only time-consuming part is cooking them. Each pita cooks quickly, but you have to be there the whole time to monitor their progress. The resulting pitas a delicious and well worth the effort. You can substitute 1/2 cup of all-purpose flour for whole wheat flour in this recipe without sacrificing anything in terms of the texture of the finished product. Click past the jump for the recipe.
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