For the last day of BM# 15, I have a baked flat bread with yeast. Ever since I saw this recipe on Vardini’s blog, I wanted to make it. Recipe is from Fresh Loaf site and I used one of the variations suggested in the comments section – I used half all-purpose flour and half spelt flour to make it a little healthier.
The resulting pitas were soft and tasted great. It was fun seeing the pitas puff up in the oven, the key is to roll them evenly and keep the thickness on slightly thick side. Most of my pitas puffed up pretty good and had a pocket when we cut into them. I made some falafel, a simple tomato – green onion salad and tahini-yogurt dip to fill and flavor our pita pockets.