One of my favorite breads to make at home is pita, something I once thought was out of my reach but that I now make at least a few times a year.
The recipe I like is Jeffrey Alford and Naomi Duguid’s contribution to Baking with Julia, the cookbook that accompanied Julia’s wonderful baking show on PBS.
As with many of the other breads I make, this recipe begins with a starter, made of whole wheat flour, water and yeast, that is left to ferment overnight.
In the morning, the starter gets mixed with all-purpose white flour, water, salt and olive oil and kneaded until it forms a smooth and supple dough.
After a few hours, when the dough has doubled in volume, it is gently deflated
and formed into small balls
which are then rolled flat
and baked, either in the oven or, if you want to have even more fun, on a griddle on the top of the stove
where they puff up right before your eyes.
They look good in a basket, too!