Whats delicious and makes a fabulous lunch wrap?

Pitas of course!

I was racking my brain for a lunch idea today, i didn't want to bake an entire loaf of bread and i thought about making tortillas when i realized, "eh, i can make pitas!" So i went in search of a recipe and found one to my liking, it was SIMPLE and EASY to do!


Note: I replaced HALF of the white flour with organic whole wheat and left the other half white (used unbleached organic flour)

Ingredients

• 1 1/8 cups warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons active dry yeast

Now the instructions are for use with a bread machine, yes i have one, but i tend to use it less and less unless time is a problem or i'm making just plain white bread (which is not very often)

so i will do the first step the way *I* did it.

In my kitchen aid (or in a bowl) place the warm water , yeast and sugar. Let it proof for at least 10 minutes or until frothy. Then add the oil (i used olive) and then add the flour with the salt premixed in (i use 2 grinds from my seasalt grinder)

then complete as follows:

1. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
2. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas are softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Now, MY pita circles once rolled out and covered for 30 minutes did not really seem to rise...at all. I thought ohhhh wonderful they are going to be flat as heck...boy, was I wrong or what?!