You've Gotta Pita Pocket Or Two

Pita bread: one more from the seemingly endless list of things I've been meaning to get around to. Pita bread has been a favourite of mine since childhood, but good pita bread is not easy to come across here in the South of France.  The vacuum-packed crap from the supermarket can often taste chemical-y, I think.

I was pleased at how simple they were to prepare (a basic dough, leave to double in size etc) but the cooking is a bit fiddly and requires your full attention.  The oven needs to be very, very hot and the baking tray should be pre-heated on a shelf at the very bottom of the oven.  The bread is cooked for 3-4 minutes on one side, then flipped over and cooked another couple of minutes on the other, so keep a good pair of tongs handy and keep an eye on the progress of the bread, as ovens often vary.  It's a bit of a hot and fiddly chore to do a whole batch, but the results are delicious.

Try adding poppy seeds or herbs etc to the dough to change it up a little.

There. Whole paragraphs without a single double entendre or reference to alcohol. Perhaps I'm maturing.  Perhaps I need a glass of wine......