Bread Challenge #3

This weekend I opted to move away from loaves and try out a new pita recipe. I fell in love with pita bread during my year in Israel, where I basically lived off the freshly baked packs of pita from the local supermarket (throw in some humus and fresh veg and I'm a happy girl).

Sadly the pita you can buy at the stores here are often thin and bland. So I decided it was time to try making my own. I attempted making pita once before and the results were okay, but they came out a bit dense and doughy. With this in mind I only made a half batch (or 8 pitas) using a new recipe from my bread book.

After eating my pita sandwich with mustard chicken, tomato, lettuce and cheese for lunch yesterday, I'm sorry I didn't go all in and make a full 16. They definitely baked up better this time. Not all the pitas separated to create their signature pocket (but I discovered that my oven wasn't hot enough after I'd put them in), which left my sandwich with bits of lettuce and mustard squishing out the middle, but every one of them was fluffy and tasty.

Ross and I have enjoyed pita sandwiches for lunch the last two days and I am tempted to make up another batch tonight, so we can have lunch for the rest of the week too!





Today's pita filling was cream cheese, red pepper, cucumber, tomato, topped with a little fresh cilantro. It inspired me to actually stop and take my lunch hour, instead of working on through.