I love pita. My husband loves pita. It’s one of the few things I’ll make that my kids adore, too, especially if I serve it with homemade hummus (that recipe is coming very soon, I promise).

Pita is great for mini-pizzas, for dipping into your shorba, and for stuffing with falafel or cold cuts. VIVA PITA.

Pita

(makes 8 loaves)

2 t saf-instant yeast
1 cup lukewarm water (around 105 degrees)
4-6 T olive oil
2 c white all-purpose flour
1 c whole wheat flour
2 T honey
1 t kosher salt

Preheat a cast iron skillet in a 500 degree oven for an hour. Meanwhile, in a large, greased bowl, whisk together all ingredients until smooth (if you have a mixer with a dough hook, it’s really helpful. Cover with plastic wrap; let rise in a warm spot until doubled in size, about 1 hour.

On a floured surface, make 8 dough balls from the dough, and roll into flat discs one by one. Flip into the hot skillet and watch the magic happen.

It’s really that simple.