Pita. I like the word Pita. Apparently, there was a girl who went to my school who was nicknamed Pita. I wouldn’t mind being nicknamed Pita. Maybe I’ll name one of my children Pita.

I just read over what I wrote and I think that I used that word too many times.

Just call me Pita.

Pita Bread

From Secrets to Cooking Armenian/Lebanese/Persian

1 (1/4 oz) Package Dry Yeast

1& 1/2 Cups Warm Water

1 Tbsp Sugar

3/4 tsp Salt

3 Tbsp Vegetable Oil or Melted Butter

4& 1/2 Cups Unbleached All-Purpose Flour (I used half unbleached all-purpose half whole wheat)


Mix Yeast, 1/2 Cup Warm Water and 1 teaspoon of the Sugar thoroughly. Proof for 10 minutes till foamy on top.

In a food processor or electric mixer, mix Flour, Salt, and remainder of Sugar. Add yeast. With the motor running, pour Water and Oil or Butter in a steady stream and mix until liquid is absorbed and mixture forms into a ball. Remove and knead several times by hand. Shape into a ball and place in a lightly oiled bowl, turning once to coat. Cover with a kitchen towel or plastic wrap for 2 hours to double in size.

Position rack in lower third of oven. Preheat oven to 500 degrees F.

Punch dough down. Let rest 5 minutes. Divide into 6 to 8 pieces. Taking one piece at a time, flatten and bring sides together in the center (like wrapping a package) and seal together. Turn the sealed side down. Place on a lightly floured surface and cover with flour-dusted plastic wrap for 10 minutes. Roll each ball into a flat circle (with a rolling pin. At first I read this and tried to roll it like a ball to achieve flatness. It didn’t really work). Place on ungreased baking sheets and bake until puffy and slightly golden colored, about 6 to 8 minutes. right when they come out of the oven, brush the tops lightly with water to give them some shine. Cool slightly on racks and store in a plastic bag while still warm to prevent drying out.


Pita Chips

Several Rounds Pita

A few Tablespoons Olive Oil

Sea Salt


Preheat oven to 350 degrees F.

Using scissors, cut the Pita along its circumference to create round halves. Stack the halved pita and cut into about 8 pieces (chip-sized. You can cut triangles or other shapes, but I chose rectangles).

Lay the pieces, smooth side down, on an ungreased baking sheet. Brush the tops with Olive Oil and sprinkle with Salt.

Bake in the preheated oven for about 5 minutes, until lightly golden, and then flip them over and bake for about 5 more minutes, or until golden brown and crispy.