Emily and I were back a little early during break, which gave us some time to make pita bread. That's right... we came back early from spring break just to make pita. Ok just kidding. Almost.
Anyway, last semester (our pre-blogging days) Emily and Avi made pita but the dough didn't pouf the way it was supposed to, and it wasn't very flavorful. It wasn't until this post on Smitten Kitchen that we decided we gave up too early.
We made the dough and let it sit in the fridge for two days before baking it, which gave the dough some depth, but I think next time I will reduce the fridge time to 1 day, instead of two. It was just a little too yeasty for my taste. More importantly, the technique of wetting the dough a few minutes before popping it into the oven worked-- the pitas puffed and made nice pockets.
Then Emily made her fabulous hummus recipe, and the world was at peace.
Looks just AWESOME.
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