Yesterday I decided to try making my own pita breads.
They turned out ok, but a bit thicker than I would have liked.
3 cups of flour were mixed with 1 1/2tsp salt, 2tbsp olive oil, a packet of dry fast action yeast and 1 1/2 cups of water.
After sitting for 90 minutes the dough was split into 8ths and allowed to rise for another 20 minutes. These balls were then rolled out (too thickly!) and baked at 420F for 10 minutes, flipping over after 5.
Good taste, but too thick.
I served the bread with an olive, tomato, mozzarella, avocado and basil salad.
We also had some homemade lamb and chicken kebabs hot off the outside grill. I had marinated the lamb and chicken in cumin, paprika and Cavender's greek seasoning.
Put it together and whaddya got? Bibbity bobbity yummy pita pockets boo.
