Dress Up Your Sandwiches: Homemade Pita Bread

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Photo by Joe Coca

<em>This simple recipe has been adapted from Living with Herbs (Countryman, 1997) by Jo Ann Gardner. MAKES 12 PITA ROUNDS</em>
<p>• 1 tablespoon regular baking yeast (1 packet)<br />
• 1 scant tablespoon salt<br />
• 2 tablespoons sugar<br />
• 2 cups warm water<br />
• 6 to 7 cups unbleached white flour or part whole-wheat flour</p>
<p>1. Mix yeast, salt and sugar with ½ cup warm water. Cover and let stand 10 minutes. Stir the mixture to make sure yeast is completely dissolved (it should be foaming). Add the rest of the water and 4 cups of flour, then set the dough in a warm place until doubled in bulk (about 45 minutes).</p>
<p>2. Preheat oven to 450 degrees. Punch down dough, cut it into 12 pieces and roll each out to 1/4-inch thickness. Pat each into a roughly round shape. Gently press your fingertips into the top of the dough to make small indentations, then brush each round with <a href=”https://www.motherearthliving.com/cooking/a-tisket-a-tasket-sandwich-herbs-in-a-basket.aspx?page=3″>Herbed Oil</a>. Bake immediately for about 8 minutes. The crust should be golden brown and the oil sizzling.</p>
<p>3. To use as sandwich bread, gently separate the top and bottom crusts, let cool, then fill as desired. Extra bread can be frozen.</p>
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<em>Jo Ann Gardner is an avid gardener, cook and frequent contributor to</em> The Herb Companion. <em>She and her husband Jigs recently co-authored</em> Gardens of Use and Delight (Fulcrum, 2002), <em>and she is currently working on a book about silver plants.</em>
<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/a-tisket-a-tasket-sandwich-herbs-in-a-basket.aspx”>
<strong>Dress Up Your Sandwiches with Herbs</strong>

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