Homemade Pita Bread (in British English, pitta bread) is so much better than store-bought and really doesn't take much active time once you get your moves down. I especially like it with just a little whole wheat flour (as in my recipe below), but I was out so just used all unbleached all-purpose flour this time. Still delicious!
And I made a wonderful discovery today! Besides being out of whole wheat flour, I was out of tahini; so I decided to try my hummus with peanut butter (organic natural - the kind you have to stir - peanut butter), and it worked! Do you like to try substitutions or would you drag your lazy carcass out to the shops to get the proper ingredients?!
Pita Bread - Pitta Bread
Note: The long, slow rise not only makes the bread more flavorful, this timing allows you to make the dough on a busy weeknight. Example: Make the dough Friday evening, refrigerate it overnight, bake the pitas the next day or evening (taking the dough out of the refrigerator about 3 hours before you plan to bake the pitas).