Foodie Friday : rosemary pitas

Y’all. These are my new favorite thing! My rosemary plant has been growing phenomenally, and I recently realized I needed to start using all that delicious rosemary while it is fresh because it’s just not the same dried. (I will probably try to dry some of it, but it is SO good fresh, it would be silly to waste this opportunity.

The baby rosemary plants I bought in May.

And my giant rosemary bush now.

I wanted to make a rosemary bread that would work well for sandwiches, and my normal bread recipe just doesn’t work that well (it doesn’t slice thin enough). I remembered a pita recipe I had used a few times, and decided to try some rosemary pitas. They are now my new favorite thing, and they make really tasty tuna salad sandwiches!

Make it stand out

Ingredients

• 1 cup water

• 2 1/4 tsp yeast

• 1/2 tbsp sugar

• 1 cup whole wheat flour

• 2-3 tbsp ground rosemary

• 1 tbsp garlic powder

• 1 tsp salt

• 1 1/2 cup white flour

• olive oil

Rosemary Pitas

Heat 1 cup water in the microwave for 1:00. Use a thermometer to ensure that the temperature is between 110 and 120.

In a glass mixing bowl, combine the water with 2 1/4 tsp yeast and 1/2 tbsp sugar.

Add 1 cup whole wheat flour and mix well.

Add 2-3 tbsp fresh ground rosemary, 1 tbsp garlic powder, and 1 tsp salt. Mix well.

Add 1 cup white flour, mix til combined, then add 1/2 cup white flour and mix. Knead until the dough is smooth and no longer sticky.

Add a small amount (no more than a tsp-ish) of olive oil to the bottom of the bowl, and roll the dough in it. Cover the bowl with plastic wrap and lay a towel over it. Let sit for one hour.

Once the dough has doubled in size, sprinkle it with flour, knead, and divide into 4 balls. Lightly dust a baking sheet with flour, and put the dough balls on the tray, and let sit for 10 minutes. Meanwhile, heat a skillet with a bit of oil. When the skillet is hot, use a rolling pin to roll out each dough ball until it is approximately 1/4 inch thick. Dust with flour as needed to prevent sticking.

Cook pitas one at a time in the skillet. 30 seconds on the first side, then flip and cook 1-2 minutes, flip again to cook the other side for another minute or so, then remove to a wire cooling rack.

I recommend cutting each pita in half, then slicing lengthwise while still warm. They will be much harder to cut open once they cool completely.