Pita Bread

This was intended to go with the Chicken Tagine and green beans from the post below. Next time I should make rice for that dish. These pitas turned out more like naan bread, and rapidly lose their savoriness as they cool. I used the recipe from the Joy of Cooking and dumped everything into the Cuisinart with the bread blade to mix. When using the Cuisinart, don't run it too long or the dough will overheat, killing the yeast.

I used honey rather than sugar and threw in extra yeast, in order to get the rich yeasty flavor I'm looking for. The flavor was fine, but the heft and texture needs work. I was cautious about substituting whole wheat for white flour, but I don't think it would hurt to use more than the 30-40% I tried, and regular whole wheat instead of the pastry whole wheat I used. The dough must be rolled very thin. I cooked mine directly on the solid burner covers of my classy O'Keefe & Merritt over medium-high heat. The blackened bits on the bread are not problematic, though if I rolled the pitas thinner they might be.

I'm concerned that the bread becomes more cracker-like when I roll it very thin and bake it. I will try baking thinly-rolled pitas more briefly at a higher temperature next time, and see whether they remain soft.