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Fresh bread is one of the best indulgences, but it doesn’t have to make you feel guilty. There’s something therapeutic about biting into a chewy, toothsome pita, especially after kneading it yourself. Pita is easy to make, and without any added chemicals and preservatives, it can be a great addition to your diet. I love to eat it with hummus and veggies.


Wheat pita
1 3/4 wheat flour
1/2 cup white flour
1 cup warm water
2 1/2 tsp yeast
1 tsp honey

Measure yeast and honey into warm water. Leave alone about 5 minutes, until yeast has dissolved and mixture is foamy. Pour flours in large bowl. Stir in yeast mixture until combined, then knead a few minutes, until dough is springy and elastic, dusting with more flour if sticky. Leave in bowl, covered with a towel, for at least an hour, until doubled in bulk.

Punch dough down, knead a few more times, then divide into eight even portions. Preheat a cast iron skillet to medium heat. One by one, roll dough into balls. On a floured surface, flatten into discs, then roll out until about 1/2 inch thick. Place on pan, cook about 30 seconds, flip and cook another minute, then flip again. They should be puffing up. Remove and place on cooling racks.



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