We love pitas. We use them as buns with lamb burgers (tonight’s dinner), make them into wraps or just bake them crisp for dipping. I’m not sure how it works, but these even have the beloved pita pocket! Once you have a homemade pita you won’t want to go back.
1 BCF Whole Wheat Pizza Dough
3 tbsp oil, divided
1 ¼ cup warm water
flour for dusting
Mix the BCF Whole Wheat Pizza Dough, 2 tbsp of oil and water together. Knead the mixture together for 5 minutes. Roll it into a ball, cover in the remaining tablespoon of oil and put it back into the bowl with a tea towel on top. Let it rise for a couple of hours or until doubled in size.
Once the dough is risen preheat the oven to 400°F, punch down the dough and split it into 6 equal balls. Lightly flour your surface and roll out each ball to about a 10 inch diameter. Let them sit for 5-10 minutes before baking. Place up to 2 pitas on a baking sheet and bake for 7 minutes. Once they come out of the oven, cover with tea towel until cooled.