No more imported Pitas!

I caved, I finally learned to make some pitas. And it is worth it! Most of the pitas around here are mere shells of the fluffy deliciousness I know and love from the east coast (which I've been carting back from NY every time I go home and freezing!). This recipe made pitas just as good as the ones back home, and it is so simple! Now, if only I could learn to make bagels...

I found this recipe and it is a keeper. The real clue that this was a winner was the use of 'pitot' instead of 'pitas' (the Hebrew form of the plural of pita).

A few notes:
1. Don't make them so thin. I think this amount works better for about 15 smallish but slightly plump pitas. 20 is just too many!
2. These cook FAST, so check every minute or two, Give a quick flip to them and let it cook for another 30 sec-1 min. Be aware, we had a batch stick to our baking sheet because we didn't flip soon enough so be vigilant!
3. Do not use a silicone baking sheet. Just use a normal, metal one and don't worry too much.

Here's what ours looked like before they went in the oven. This one is probably a little bit on the 'thin' side if you ask me:

And after:

And what does one do with these things?
1. Fill with avocado, olive oil, lemon juice, and salt.
2. Dip into any sort of dip you like (hummus, babaganoush, guacamole, tahini...)
3. Fill with other sandwich items (salami, turkey breast).
4. Fill with grilled chicken breast and Israeli salad.
5. Dip into soup.
6. Make pita chips?

Clearly, the possibilities are endlessly delicious!

(This reminds me that I really should post a humus recipe!!)