Even with more than 900 (and counting) posts and almost 200 recipes posted on Just Hungry, there are still lots of things that I make all the time, but haven't got around to writing about yet. A lot of those things take more time to write up than cook, almost. This whole wheat pita bread recipe is one of them. You do have to account for the obligatory rising time for the dough, but otherwise it's dead easy, and your kitchen working time in total is maybe 20 minutes, 30 tops. For fresh baked bread!
The key is that the pitas are not baked in the oven. No need for preheating baking stones or quarry tiles or all that stuff. They are baked, so to speak, in a plain old frying pan. You can make them any size you want as long as it fits in the bottom of the frying pan. I like to make small, palm-sized ones for easy snacking or bringing along for lunch.
This recipe also only requires 3 cups of flour in total. I sometimes get a bit frustrated by bread recipes that call for like 6 cups of flour, since we are a small household watching our collective waistlines and there's no way we can eat that much bread in a reasonable amount of time. Sure you can freeze the excess, but then you can quickly accumulate massive amounts of frozen bread if you bake often. So anyway, this makes 12 smallish pitas, which are gone quite quickly, especially with a resident Bread Fiend in house.
I referred to many other pita bread recipes, especially this excellent one on About.com, before arriving at this version. The cooking in the frying pan concept came from watching naan bread and Chinese flat breads puff when cooked on griddles. A griddle is not necessary though - and I think most people have at least one frying pan.
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bread baking favorites
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