Pita

I found this recipe here, the picture really drew me in and made me want to make something utilizing pita A.S.A.P. I really hate buying pita because it's alway much too dense, nothing like when you get it at restaurants. And I'm not too keen on the price point of store bought either. This recipe was really easy and couldn't be any cheaper.

This is the perfect recipe to go with seitan Gyros

1 tablespoon yeast
1 ¼ cup warm water
1 teaspoon salt
3- 3 ½ cups flour

• Dissolve yeast in warm water for about 5 minutes in the bowl of an electric mixer. 
• Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. 
• Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.
• Turn dough onto a lightly floured surface and divide into six pieces. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.
• Let rest on the floured surface 30-40 minutes until slightly puffed.
• Preheat oven to 425F.
• With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. 

These store for up to two days well wrapped or frozen for three weeks.

Tips: I make a lot of dough so I always have a jar of yeast on hand and can easily measure out 1 tablespoon. If you only have the packets, those are 2 1/4 teaspoons, so you'll need to open two packets and you'll have 1 1/2 teaspoons leftover.

Learn from my mistakes, if you do keep a jar of yeast on hand, keep it in the refrigerator and toss it out after a while.