at home with ann

Due in part to the large amounts of hummus (this week's flavor was roasted red pepper) we consume on a weekly basis, we also eat a good amount of pita bread.  Usually the stuff from the market does the trick, but since it was also the accompaniment to the Vegetable Chickpea Curry , I wanted to try something a little bit better.  This isn't a difficult recipe, but it does take a few hours for rising time, so I'd recommend it for a weekend.  In my case I needed to wait until I had help at home, because invariably every time I got my hands covered with flour and dough the baby wanted something, and I drop enough crumbs on him as it is.  Thicker and fluffier than store-bought pitas, these were the perfect doughy scoop along with the curry. Mine didn't puff into pockets, but they were easy enough to separate the layers if you want to make a sandwich.  Whole Wheat Pita Bread recipe from Epicurious Ingredients: 1 (1/4 oz) package active dry yeast ...