Wedges of lightly toasted pita— perhaps the ones that don’t puff enough to form a pocket during baking— are perfect for dipping into Roasted Red Pepper Hummus.
Lunch on the run: that’s Shrimp Salad with Lemon Balm and Fennel on the bottom, and Garlic Ricotta and Proscuitto Stuffed Pita on top.
Kneaded dough is rolled and shaped one piece at a time.
Sliding the baked pitas into a paper bag keeps them soft while they cool.
Bake pitas two at a time in a very hot oven.
A pile of perfect pitas, hot out of the oven