Everything Pita Bread (Vegan, WFPB)

When the weather cools down, we begin to eat more soups and especially curry type dishes. And when we begin doing this, the need for a great bread for the side is a major priority. I have always loved making pitas, so when I had the idea of doing an "everything" pita I knew I had to give it a try. From the first test batch to the final, we have enjoyed eating them with various dishes like Dr. Miller's split pea soup, oil free stir fry rice, and all of my various plant based burger recipes. I will be working on a new curry recipe that we have especially enjoyed with the pitas. The ingredient list is quite short for these pitas, and I have tried to keep the steps down to a minimum to allow for an extremely easy to follow bread making recipe. If you go ahead and give this recipe a try let me know what you think and share a picture on my facebook page of how it turned out for you.

Here's what you will need!

• 2 cups whole wheat flour

• 3/4th-1 cup water

• 1 packet of fast acting yeast (.25 ounce)

• Stand mixer or large bowl

Directions:

1. Evenly mix the flour and yeast in the stand mixer bowl using the dough hook attachment

2. Turn the speed onto a low setting and gradually add the water to the flour and yeast

3. Once the water and flour have been combined turn the speed up to a medium setting

4. Allow the dough hook to knead the dough for five minutes

5. Cover the bowl with a towel or plastic wrap for 60-90 minutes

6. Once the dough doubled in size knock it back and set it in the fridge for 30 minutes

7. Pre-heat the oven to 450 F degrees

8. Evenly divide the dough into 4-6 pieces

9. Roll the dough out thinly into oblong pieces

10. Brush the top of the raw pitas with a bit of water

11. Cover with the "everything" seasoning

12. Place onto a hot baking stone or baking sheet covered with parchment

13. Bake for 3-5 minutes at 450 F degrees

Enjoy!

- Plant Based Gabriel