Pita: difficulty of making it?

I've never really made any bread ever but my hummus habit is kinda running up a $$$$ tab of pita bread. They've got to be *cheaper* to make, but can a noob like me make a nom pita without fuckups? Hints?

I haven't tried it myself, but there's a pita recipe at my favorite baking site.

http://www.thefreshloaf.com/recipes/pitabread

Pretty straightforward to make! That recipe looks good - I'd say don't skip the oil though, it makes the dough easier to handle. Knead well and roll out as flat as you can for the best puff.

If you make them with lard instead of olive oil, and a bit more sugar, you get sopapillas. If you make them with ghee and a bit more water and roll out very thin, you get naan.

If you like a really yeasty flavor, mix the water and 1 cup of flour with 1/2 the yeast the night before - cover with plastic wrap or a lid of some sort and let it ferment away in a cool spot. That is a biga or sponge.

all breads are worth the extra effort! go for it! you can make your own hummus too and feel 1000% stoked about it

I can't even eat storebought hummus, it's like storebought pesto. "BHA BHT DDT and ASPCA ADDED TO PRESERVE FRESHNESS"

btw, pita <> pain in the ass

brioche, which you somehow have to get to rise under water, that is a p.i.t.a.

even if your pitas fail somehow, they will still taste good and possible make excellent toast or bread pudding.

Ha, I made the pita/PITA connection in my head too =)

Oh yeah homemade hummus is what I've been doing and that shit is the business. It's also like 25% of the price of storebought hummus. Probably will try making pita bread next week.

Underwater breadmaking is 0_O

When i was living on my own, last year, I got fed up with even little loaves of bread going stale when I didn't eat them fast enough. So I used to make a little batch of pita dough about twice a week, divide it into balls, and keep it either in a covered bowl on the countertop or in the fridge, rolling a ball or two out and baking it up whenever i wanted bread. It was cool how the flavour used to change as the dough matured, though sometimes it got a bit too sour-dough-y if I didn't pay it enough attention/add fresh flour every so often. It is a pretty forgiving kind of bread!

I tried this recipe last night & it turned out really well. There are things in life that I know I could do but that have a SCARY REP and making bread is one of them. Once you actually do it the scary rep is weakened a little. This just happened with the SCARY REP if making bread. Sad to say the scary rep of organic chem never weakened. That shit sucked.