Pita bread created

This isn't new. We've had lots of practice, but I'm always delighted with this stuff when it turns out properly.



Above: Here are half a dozen individual pitas in the last rise stage, after being pressed out flat by hand or rolling pin.




Above: View through the oven glass, more or less. The loaves are puffed up and browning nicely. The sudden inflation in size causes the gluten strands to separate, leaving a large pocket in the center of each pita.




Above: Finished pita loaves cooling after baking. They turned out to taste even better than they look. We filled them with home made hummus, chopped tomatoes, and diced Vidalia onion.