Pita bread

Don’t you love having foodie friends? They are the best. Earlier this week we spent a day with Beth at @giantsheadkitchen baking pita breads and ciabatta buns. Beth (medical doctor who love to bake) has a commercial kitchen attached to her house that many restaurants would envy. Her husband has a wood working shop next to it where he creates, among more complex projects, one of a kind intricately designed cutting boards you see in the image (swipe). 

Beth recently attended a bread baking workshop at King Arthur Flour in SF and invited us to share her experience, bake bread and enjoy a delicious lunch on their patio overlooking the Okanagan lake. I still have a lingering kitchen envy after working in her kitchen. 

Here is Beth’s recipe for pita breads. You know that store bought pita is not nearly as good as home made and it’s relatively easy to make. This recipe worked perfectly and produced delicious fluffy pitas we enjoyed over lunch with Beth’s hummus alongside other delicious dishes. We got to take home our creations and even her delicious hummus that you see in the image. 

Pita:

200g white flour
200g whole wheat flour
4g instant yeast
6g salt
295g water

Combine flour, yeast and salt. 
Add the water and begin mixing until a dough begins to form.
Turn onto the counter and knead for 5 min or so until a smooth and elastic dough is formed.
Place in a bowl, cover and let rise until doubled. 
Cut into 8 pieces and roll into 6”-7” diameter rounds. 
Bake in a 450F oven on a baking stone about 3 min until puffed and just beginning to turn golden in spots. 
Cool on racks.

If by you are local here in the Okanagan or passing through you can find Beth’s creations at local markets in Peachland, Summerland and others.