Brielle's Avalon

When we were kids Dad would run his errands on Saturday morning. He’d go to several cool shops like bookstores (especially Guidon Books), a clock repairman, various food shops, including cheese shops and bakeries. Sometimes Dad would bring home pita bread. We made peanut butter and jelly sandwiches with it, but you can do more traditional stuff if you like.

When I lived in Florida in the 1980s I couldn’t find good, fresh pita bread anywhere. One day I came across a recipe and decided to make it. I was surprised when it actually worked! And it’s fun to watch the pitas puff up in the oven. Have a go, you’ll love it. I also need to make more so I can take more pictures.

3 c Flour. Bread flour preferred, but all purpose and whole wheat is fine.

1 tsp salt

1 Pkg or Tbsp dry active yeast

1 1/2 c water

Mix together in a large ceramic or metal bowl and let rise, covered with a damp tea towel, overnight, or at least several hours.

In the morning toss some flour on the table or counter (your preferred work surface), turn the dough (it will seem kind of loose and wet) onto the floured surface and knead it for 10 minutes or so. It’ll turn into a nice, happy ball fairly fast. Set it back in the bowl (oiled if you prefer) and let it rise again for an hour or 2…3 is OK, too, especially if it’s a cold day.

Turn it out and knead it a bit more then divide it into about 12 pieces.

Roll each piece out into a circle about 6 or 8 inches in diameter and cover for about 15 minutes, letting them rest and start to rise again while you pre-heat the oven to 450.

Put 4 pitas on a cookie sheet and bake on the center rack until golden and puffed. It’s fun to watch and only takes about 5 minutes.

As you take each sheet out and put the next in put the baked pitas on a plate covered with a tea towel. This will help keep them soft.

Eat plain, torn pieces with hummus or cut or tear in half and fill with your favourite sandwich fillings. Peanut butter and jelly was a favourite in our house, but tuna salad, bologna, ham or whatever you happen to have sautéed with onions and mushrooms is good, too.