I made homemade pitas yesterday in an attempt to recreate one of my all-time favorite things on the planet--Stacy's Pita Chips.
I have actually had to stop buying these because I can't stop eating them!!! (And no, I am not getting paid to write this. But if anyone knows this Stacy personally and wants to let her know how much I love these things, I would certainly accept any free samples she wants to send me.)
My pitas were delicious! They don't have that little pocket thing in the middle like store-bought ones, but they taste about 1.7 million times better.
Admittedly, the chips I made weren't as good as Stacy's but the kids still loved them with some homemade hummus for an afterschool snack today!
So, any recipe I need pitas for from now on, I will totally be making them. But if I need a pita chips fix, I will have to turn to Stacy for that one.
The recipe seems a bit involved, but it really isn't as big of a deal as it may seem. A lot of rising, but if you are going to be home anyway--go for it!!
Whole Wheat Pitas
2 1/4 tsp. yeast
1 tbsp. honey
1 1/4 cup warm water
1 1/2 cup flour
1 1/2 cup whole wheat flour
1/4 cup olive oil
1 tsp. salt
Combine yeast and 1/2 cup of the water. Gently mix. Whisk 1/4 cup of the white flour and 1/4 cup of the wheat flour into the yeast mixture. Cover and let rise 45 minutes.
Add in remaining 3/4 cup warm water, 1 1/4 cup white flour, 1 1/4 cup wheat flour, olive oil and salt. Knead for about 8 minutes. Transfer the dough to an oiled bowl, turn once to coat, cover and let rise about 1 hour.
Place oven rack in the middle of oven and put baking stone on rack. Preheat oven to 500 degrees. Once dough has risen, punch down and turn out onto floured surface. Divide dough into 8 balls. Flatten each into a 6 to 7 inch circle. Transfer onto a surface sprinkled with cornmeal. Cover and let rise about 30 minutes.
Bake pitas, a few at a time on preheated stone for 2 minutes. Carefully flip and bake one additional minute.
(recipe found at Annie's Eats)