tomatoes are in season, finally. we were so late at getting them into the garden due to a cool, wet spring that i was beginning to think that we would never have them. this recipe was the perfect way to use a few ripe ones.
the simple recipe calls for few ingredients. yeast is stirred into water.
whole wheat flour is added and stirred until silky smooth.
eight to ten minutes later, the dough is ready to rise and double.
the dough doubled in less than two hours.
they baked up quickly.
the rounds of dough puff up slowly in the skillet.
suddenly, they will expand
and you have, pita pockets!