Who knew how easy it is to make pita bread? Not me, that's for sure. The other day I whipped up a batch of my new favorite bread dough, and we've been enjoying small fresh boules each night. This morning I pinched off a few small balls of dough and rolled them out into thin rounds. The pita recipe says that rolling out to a consistent 1/8" thickness is crucial, and I discovered when I made crackers not long ago that I suck at rolling out dough to an even thickness (or thinness, in this case), so I bought myself these adorable little rolling-pin rings (only $7.95, and free shipping!). Easy as pie. Dough, that is.
So then the dough rounds went onto my filthy baking stone and into my filthy oven (Today will probably be a good day to turn on the self-cleaner, since it's already a whopping 58° out there at only 10:30, so I can open the windows.):
Then, in just a few minutes, they magically puffed up! The dough somehow manages to send exactly half skyward so that the top and bottom separate and it becomes hollow inside. Here's what they looked like when I took a peek before they were quite done:
None of them came out exactly round; they look more like calzones, don't they? I immediately split open the most misshapen one and ate it with butter (Oh. My. God.). The others are cooling on racks, wrapped in cotton dishtowels:
I am pleased as punch with how these turned out.