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Friday, July 8, 2016

The Pita Breads

Good evening, dear readers.

After a fulfilling afternoon spent helping a friend and former neighbor fix up a trailer for her son, I had a hankering to make some more bread. Bread making, as I've come to figure out, isn't that hard. It can be time consuming, yes, but you're letting chemistry and physics do most of the work for you.

Playing with the curtain door at our friend's home

Since we had some leftover hummus in the fridge, I decided that pita bread was in order for dinner. Thanks to that amazing culinary school known as Youtube cooking tutorials, I found an easy and not-so-time-consuming recipe for Greek pita bread from my favorite Greek chef, Akis Petretzikis. I didn't have any fresh thyme, which the recipe called for, but since we have loads of Italian seasoning which we've acquired from moving inheritances and trailer cleanouts, I used that instead. It had thyme in it.

After kneading, rolling flat, and grilling them in my trusty cast iron pan on medium heat, the resulting pita breads were absolutely divine. They were soft and tasty with a bit of crisp on the outside. Since they were homemade, the pita bread loafs were different sizes and thicknesses, which gave them some variety. The Italian seasoning I added to the dough made a tremendous difference and gave the breads a very nice aroma in addition to a subtle taste. My husband really liked the pita breads too as he broke apart the piece and dragged it through the hummus.

My beautiful pita breads (note: I have no idea why the image is rendering sideways. It was taken right-side up!)

Akis was right: once I made homemade pita bread, there's no going back to store bought. It didn't even take that long to make, from activating the yeast to plating the finished breads, it took probably about an hour and a half total. It was a breeze compared to English muffins, which when made fresh is pretty much a whole-day affair.

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