I had a craving for pita bread over the weekend, so I planned on making some this week and today was the day to do it.

I doubled my recipe and ended up making 24 pitas. I added some wheat germ to increase the fibre of the bread and to make it a bit healthier.

Pita’s don’t take that much time or work to make. The dough recipe is just a standard bread recipe. Once risen, the dough is divided into pieces and rolled into little discs which are then baked. If the dough is too thin, the pitas won’t puff up and if too thick then it will take a longer time to bake and not turn into a pita. The average pita takes just a few minutes to bake in the hot oven and puff up. Not all of the pitas will puff up, but they will still be able to become little pockets for your favourite fillings.

Today I decided to make a Mediterranean-like menu with the pitas, little meatballs flavoured with cinnamon and mint, tzatziki sauce, and some hummus. I usually shred some lettuce but today I went with an asian-flavoured coleslaw. Lastly we cut up some tomatoes.

Everyone put whatever ingredients they wanted (in any amount) into their pitas and enjoyed. I enjoyed at least 3 pita halves for dinner and I think everyone had at least that many as well. An added bonus is that there are leftovers that can be taken for lunches tomorrow. Can’t wait!