My friend Mea, in response to my lament about not being able to find pitas without plastic, sent me a recipe so I could bake them myself. Mark, do not laugh! I did not mistake BisQuick for flour this time. I did, however, misread 1 1/4 cups of water as 1/4 cup of water and was very confused about why the “dough” would not get doughy. (I kept adding water, thinking I was doing the wrong thing but not knowing exactly which wrong thing I was doing.) But okay, even before I put in the flour, the yeast would not do much of its yeast thing. And after letting the breads rise for the prescribed 45 minutes and finding that no rising had actually taken place, I put them in the oven to see what would happen. And what happened are these little bread stepping stones. The outside is hard. The inside is heavy and doughy. And the pocket… um… let’s just forget that they were supposed to be pockets. They taste okay.

Oh, and by the way, in my attempt to bake my own pitas in order to save plastic, I bought a plastic packet of yeast and didn’t even think about it until tonight!

Here’s the recipe:

Pita Bread II Recipe

Ready in: 30-60 minutes
Difficulty: 2 (1=easiest :: hardest=5)

Serves/Makes: 12

Ingredients:
1 1/4 cup lukewarm water, 110 F
2 teaspoons honey
1 package yeast
1 teaspoon salt
3 cups flour

Directions:

Preheat the oven to 500 F. In a large mixing bowl mix yeast, water and
honey. Let sit until foamy. About 5 minutes. Stir in salt and flour.

Knead the dough for about 10 minutes. (Added therapeutic value.) Divide the dough into 12 small balls. Roll or pat the balls flat. They should be about 6 inches across and 1/4 inch thick. Put them on lightly buttered cookie sheets. Cover with a damp cloth and let rise for about 45 minutes. Bake the bread 12 minutes until lightly brown.