shoku-and-awe: Can’t stop making homemade pitas. When I first made them a few years back, I was shoc
shoku-and-awe: Can’t stop making homemade pitas. When I first made them a few years back, I was shocked at how easy it was! After a few batches, I knew this recipe by heart (but to be fair, it’s super easy to memorize). Two things, though. One, it lists olive oil as optional, but I think it’s necessary; it makes the dough so much easier to work with. Two, it says you can refrigerate the dough to have it on hand, but I never seem to get beyond just … eating all the pitas.Anyway, we had pitas for dinner the other night with homemade hummus and baba ganoush (yeah I left a lot of the eggplant skin on! I am a monster!), plus a bit of lamb stir-fry and tiny grilled asparagus. Yum. -- source link
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