Do you have an irrational fear of yeast? Well, it’s time to get over it! See, the yeast does all the work so you don’t have to worry about the kitchen science behind it. As long as it’s fairly fresh, it will do its job. And once you get over that, the whole wide world of baking opens up to you. The Focaccia I made recently is an amazing introduction to making bread and using yeast. This pita is another. Which is why I was excited to finally tackle it when Anuradha from the amazing blog Baker Street asked me to guest post for her Bread 101 series. If you are somehow not familiar with Baker Street, head over there and check it out right now! She posts the most incredible baked goods, including her popular “Muffin Monday” series.
I’ll be the first to tell you that I’m not an expert baker. My domain is typically cooking and my preference leans towards the savory. My oven is wonky and just doesn’t get hot enough. So if I can make bread, you definitely can. The awesome thing about making pita is there’s no losing. Even if you “fail” and the bread doesn’t puff up to form those characteristic pockets, you still have a delicious flatbread. That’s a pretty good worst case scenario outcome. So go, check out my guest post at Baker Street, and then come back here and share your favorite bread recipes in the blog hop below! Have a great weekend 🙂
Get my recipe for Pita over at Baker Street HERE >>