Pita Pocket Bread & Chips

Elias just tried this recipe for the first time today and it was delicious!! Pretty simple too...


Pita Pocket Bread

• 1 tsp. active dry yeast
• 1/2 c. warm water
• 1 1/4 c. flour
• 1/2 tsp. salt

Dissolve yeast in warm water. Add flour and salt, and stir to make a soft dough. Knead well, adding a little flour if needed. Place in greased bowl. Cover and let rise 15 minutes. Divide dough into 4 balls. Cover and let rise 10 minutes. Flatten each ball and use rolling pin to roll into a thin circle (about 1/4 inch thick). Place on greased baking sheet. Bake @ 500 for 4-6 minutes until puffed and lightly browned.

Perfect Pita Chips

• 2 T. olive oil
• 1 tsp. salt
• 1 tsp. garlic salt
• 1 tsp. Italian seasoning 

After you bake the above bread, brush one side of each piece pita pocket with olive oil. Sprinkle salt, garlic salt, and Italian seasoning over the pita pockets. Cut each pocket into 4 even triangles. 
Bake @ 350 until the triangles turn a light brown color, 15 to 20 minutes.

**Goes great with hummus!!