I was in the mood to make bread.
I made pitas sometime last January… they worked perfectly but now I have no idea what I did with the recipe. bah.
So, I looked up another recipe from The Fresh Loaf . Easy to follow, good information.
I used kamut flour and a little whole wheat, since I had just under 3 cups of kamut left. The recipe says to roll our to 1/4″ or 1/8″, definitely go with 1/8″. I had a couple thicker ones and they didn’t poof, but the thin ones look great!
I ate one of the non-poofed ones. It was so soft and I love the flavour of the kamut flour. It’s my new favourite thing.
I can’t wait to stuff these with Greek things tonight!