Pattern of the Week...with a twist

Okay, so this week wasn't as horrible as I thought it would be. It has been very looooong, though. So, I'm glad the weekend is here.

Anyways, back to the "pattern" of the week. This week I decided to do something different and post a recipe...just because that's how I roll, ;). Today's recipe is pita bread, pita bread, pita bread!!! I LOVE pita bread. I'm a big fan of crusts so this is the best kind of bread for me :)

ROTW: Pita Bread (picture from about.com)

I found this recipe online and it is fabulous. The author, Dedemed, is very thorough with her explanation. You will get about 15, 6-7" pitas with this recipe.

I've made these pitas twice, once with 100% whole wheat flour and once with 100% all-purpose flour. The whole wheat version didn't puff up very much, but the all-purpose version was just beautiful and yummy with a warm, yeasty smell.

If you want to use whole wheat, I strongly suggest you mix it with all-purpose flour if you want the bread to puff up (I would say 1/2-1/2, but I haven't tried it yet so you might want to stick with a 1/3 to 2/3 ratio).

Here are some other pointers so that you can get the best pita bread possible:

• Yes, the oven has to be THAT hot (500°)
• You have to use plenty of flour to roll out the bread, because the dough gets very sticky.
  
• Don't leave them in the oven too long. I don't let them brown, because they tend to get brittle if they bake too long.
  
• Store them in a plastic bag to keep them moist. Make sure they are cold before you stick them in the bag...you don't want wet pitas.
  
• Fry them up. This recipe makes yummy pita chips.

That's it, guys. I must say it again: this recipe makes great pita bread. Don't be afraid of the yeast, just let it bubble up and it's good to go. Happy cooking!

p.s. If you have a problem with the link, let me know, and I'll see what I can do.