Making pitas was a challenge for me. I got the recipe from thefreshloaf.com but the first couple times I made them I didn’t get the full expansion in the oven until I altered the recipe some, adding a couple tablespoons of wheat gluten & a couple tablespoons of dairy (milk, but I think yogurt would work equally as well).
Pitas are magical, fluffy breads. Straight from the oven it could turn the hardest of Atkins Dieters to a sniveling pile of woeful self-abatement. No one can resist the power of a fresh pita.
The recipe is strikingly similar to classic wheat sandwich bread, but instead of baking it as a sandwich loaf, you divde the dough into about eight pieces, allow for a 20 minute rest under a damp towel and then roll out into 1/4″ circles and bake on a stone or cast iron griddle.
They only take about 3 minutes to cook thoroughly, and then they are ready to slather with homemade hummus, olives, lettuce, red onion, tomato, feta, artichokes, garlic.. you name it!