Pita Bread

I love pita bread, really who doesn't? I remember in Montreal a friend of mine mentioned she was making her own and I was in awe. How does someone make pita bread? And does it really come out with the pocket that is so great for stuffing? I didn't really think much of it, partially because at the time my cooking repertoire was pretty much scrambled eggs and muffins. Fast forward about 4 years and I decided to try my hand at it. I found a recipe online and it is one of the easiest things to make. You probably have most of the ingredients on hand.

Pita Bread
- 3 cups flour (part whole wheat, part all-purpose)
- 2 1/4 tsp Active Dry Yeast
- 1 1/2 tsps salt
- 1 1/3 cup warm water
- 1 tbsp vegetable oil

In a food processor fitted with blade, process the flour, yeast and salt on high for 10 seconds. With processor on high, add just enough combined water and oil until dough forms a ball. Process 60 seconds more.
Remove dough, cover and let rest 15 minutes. Heat oven to 500 F with rack on bottom. Dust cookie sheets with cornmeal. Divide dough into 12 buns roll into 6-inch circles 1/4 inch thick. Place 2 to 3 pitas on each sheet; let rest 10 - 15 minutes. Bake 4 to 5 minutes. DO NOT OPEN oven until time is up - heat will be lost and pitas may not puff. Pitas will not brown so be careful not to over bake.Pita bread is awesome served with hummus. A really quick recipe is to drain a can of chickpeas (reserving some of the liquid), add to food processor or blender, along with 1 tbsp tahini, a couple of tbsp's of lemon juice, 1-2 cloves of minced garlic, salt, pepper and cumin to taste. Blend on high until smooth, adding some of the reserved liquid if necessary.