Easy Pita Bread

Yum. This is a killer bread machine recipe. Why? Because it makes pita pockets! Which you can fill with literally anything, such as an avocado mixture, or curry, or falafel, or your salad, or chunks of chicken wrapped in lettuce… Shall I continue? Oh, and it also has a fragrant fresh smell that wafts from the oven to your nose.

Since I’m all caught up in school, I’ll just leave you with the recipe. And photos of course.

Look! There’s a pocket! It was actually easier than I thought it would be.

Makes a great lunch.

Easy Pita Bread

Servings: 8
Time: 2 hrs (Prep 15 mins)
Difficulty: Easy
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Adapted from: Homemade Pita Bread-NYTimes
Love this recipe! Stuff it with an avocado mixture, curry, salad, or some other invention that will probably taste really good.
Ingredients:
1 cup warm water
2 tsp. active dry yeast
1/2 tsp. sugar
1/4 cup (35 g) whole wheat flour
2 1/4 cup (279 g) all-purpose flour
1 tsp. salt
2 tbsp. olive oil

Instructions:

Put all the ingredients in a bread machine and select dough (1 lb.).
After the bread machine has made the dough, preheat the oven to 246 °C (475 °F) and place a baking sheet on the middle rack to heat up. Put the dough on a lightly floured worktable and split the dough evenly in 8 balls. Cover with a damp towel for 10 minutes.
The dough should have risen. Take one piece and roll out into a 6-inch circle, with a 1/4 to 1/8 thickness. Do the same with the rest. Quickly open the oven and place the 8 circles of dough onto the hot baking sheet. Bake for 2 minutes (the dough should have puffed up), then flip the pita bread over and bake for another 1 to 2 minutes. Do not brown it too much because it will become very hard.
Eat fresh, or store in an airtight container for up to 3 days. I also had success freezing it for later use.