An Experiment in Pita

There was a time when I was deathly afraid of baking bread...anything bread related scared the hell out of me. I was so unsure of the process and what the effect my willy-nilly, little-bit-of-this- little-bit-of-that, devil-may-care cooking philosophy would have on the baking world. What happens if I murder the yeast in scalding hot water? Why is the line so fine between done and burnt? Why is there so much waiting! Just rise already!

Well, not anymore! Les and I attended a bread baking class at Draeger's Market in San Mateo and we were champions and got through the yeast adventure unscathed. Ever since we took the class, I no longer fear bread. Every time we see a sandwich, we say "we can totally make that bread". We are bread heroes.

I was browsing the latest Fine Cooking magazine last week and came across their Fresh Pita recipe. While reading it, I knew this was an experiment we could handle. Les and I tag-teamed this recipe. I made the dough and watched it through its first rise, Les rolled and shaped them, and we both baked and quality taste-tested them:)

Ready to Rise
Rolled Out and Ready to Bake
Puffed Up Deliciousness
Stuffed with Chicken, Onions, and Feta
Breakfast Pita Stuffed with Egg, Rice, and Cheese