Tuesday, May 7, 2013


fresh homemade pitas topped with old cheddar
These pitas are perfect for dips & wraps and have a pleasant chewy and soft texture.  This recipe is exactly the same as the thin crust pizza one - the only difference is keeping the dough slightly thicker when rolling it out and brushing the top lightly with olive oil (flavoured is a great option!), your favourite herbs and/or cheese.  Bake them at 425 F on a pizza stone or a cookie sheet for 8-10 minutes until puffed up and very lightly golden browned - too long in the oven will make them crispy rather than soft.  Enjoy!
divided into 8 balls
cover with a damp tea towel and allow to rise in a warm place
dough after rising for the second time

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