Today: All Things PITA!

• My Classic Pita Recipe

• Reasons to Make Pita (in case you need convincing!)

• 3 Ways to Load your Pita

  1. Egg Salad Breakfast Pita

  2. Perfect Lunch: Sabich Pita

  3. Superbowl Ready: Buffalo Chicken Pita Pizza

• 3 Tips to Improve your Pita Game

• “But BenGingi, What do I do with all my leftover pita?” Bonus Recipe

If you don’t already know it about me, I’m the #1 advocate for pita bread. It is my all time favorite bread for so many reasons. Let’s start with this: making pita from scratch is genuinely FUN! It is a great activity to do solo (as a meditation), with friends, family, and your kids.

In case you need extra convincing…

Reasons to make PITA: (the best bread ever!)

1. It’s a simple dough that doesn’t require any special tools. If followed carefully, the process is easy and forgiving. And once you bake them, which again, doesn’t require even an oven, I’m getting excited every single time it blows into a pillowy pita pocket.

2. It is the ultimate bread for a sandwich. Unlike bagel or any other bread you would use for sandwich, pita is the only bread that holds all the ingredients inside without running out or leaking after taking a bite.

3. These cuties freezes super well, defrost easily, and fit right into a toaster - making them fully accessible for any bread emergency.

4. BONUS: Kid’s LOVE THEM because it is a fluffly soft cloud of perfection! ☁️

Not to mention, that since I moved to NYC, it is practically impossible to find a good pita in the supermarket. They all tend to be paper thin and bone dry - the opposite of what I grew up eating!

The good news?

We’ve got you covered. Today is all about making pita, filling pita, workshoping your mistakes, and using your leftover pita!

3 Ways to Load Your Pita

3 Tips to Improve your Pita Game

1. PROOFING: Your pita needs to be proofed 3 times to achieve maximum fluffiness.

   • As an entire dough (during bulk fermentation)

   • When divided into balls

   • When shaped as flat pitas (on the towel)

2. PAN BAKING: You must be attentive to the pita.

   • Once your pita hits that pan, it is game ON. Once you notice a small bubble starting to form, it is time to flip - gently & immediately to the other side.

   • Flip every 30 seconds to achieve an even bake.

3. KEEPING THEM FRESH: They too are alive.

   • In order to keep your pita moist, once you are done pan baking put you pitas under a towel or in a pillow case until they hit room temp. Then place them in an air tight container to live on the counter for 1 day, in the fridge for up to 3 days, or in the freezer for up to 3 months.

Before you go… an idea for your leftover pita!

This sexxxxxxxxy Fattoush Salad will give your old pita NEW life.