#46 Pita Bread

I use my Natural Leavened Bread recipe for these delicious Pitas.  You can leave out the honey so they are not as sweet if you want.  They are great for stuffing.  I like thinly sliced veggies, avocado, even apples with yogurt and peanut butter!  Or they work great for individual flat breads spread with olive oil and garlic and rosemary.

Preheat your oven to 550° or as hot as it will go with your pizza stone or an upside down cookie sheet.  (If it’s not hot enough they might not puff into a pita but will still make great flat bread.) If using a pizza stone you must preheat for 30-45 minutes to get it hot enough all the way through.

Roll a golf ball sized ball of your bread dough between two parchment papers.  Place the parchment and dough on the cookie sheet or pizza stone.  Cook for about 4 minutes or until slightly browned.  The dough should puff.  Cut the pita in half with a chef’s knife and open like a pocket.  Stuff with your favorite toppings.

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