Yogurt Pita

We should all be making pita at home.  There, I said it.  Now let’s do it!

It’s so shockingly easy and it basically comes together just as any yeasted bread dough would, and I say this from a place of recovering phobia of yeast dough.  Plus it’s a million times better than store-bought pita, especially if you can eat it fresh out of the oven.  Which is HIGHLY, HIGHLY recommended.  Even more so if you use it to dip and swoop into some freshly made creamy hummus.

I found this recipe in Molly Yeh’s Yogurt edition of Short Stacks, which are mini cookbooks all centered around one ingredient used in a variety of creative and delicious ways.  I’ve been all about making homemade breads of all kinds and knew I had to try my hand at homemade pita.  I was admittedly a little scared…how would they get those fun little pockets in which to stuff all sorts of goodies?!  (More on that in a few weeks!).  Well, my friends, I don’t know exactly how it works, but these bready babies did have a perfect pocket and I knew my days of store-bought pita would be far behind me.  These are perfect items to keep in your freezer as the recipe makes a bunch; cook them as instructed in the recipe, freeze individually and throw in the oven to reheat before serving.

The yogurt makes these pita soft and tender, and adds a slightly tangy flavor…perfect for pairing with just about anything.  While these are great as-is as a dipper for any and all dips (especially Mediterranean/Middle Eastern-inspired ones), they are just as good to make sandwiches and wraps out of.  I highly encourage all experimentation with these!

Warm, soft pitas are like a snuggly blanket you just want to cover up in when the weather turns colder.  BRB, adding pita blanket to my recipe development list.

[tasty-recipe id=”32601″]