I got home a bit early the other day, so decided to make mezze for dinner, including homemade pita bread. For the pita bread, I used a recipe from Martha Stewart, which I first used in 2004 (the printed copy in my recipe binder has a date on it). To accompany the pita bread, I made baba ganoush with some of the fairy tale eggplants from this week's box and some marinated zucchini.
I started the first step of the pita bread recipe, then it had to rise for an hour and a half.
While I was waiting for that step to be done, I started to prepare the eggplants.
Then I did the next step of the pita bread recipe, which required another hour and fifteen minutes to rise.
I then put the roasted eggplants into the food processor, added 2 heaping tablespoons of tahini, juice from 1/2 lemon, salt and about one tablespoon of olive oil, then blended it until smooth. Yes, you'll read recipes saying that you should mash the eggplant with a fork. I like the smoother texture from the food processor, plus then I leave the skins of the fairy tale eggplants on as well.
Finally, the pita was ready to bake. The recipe calls for baking two at a time for 6-8 minutes, so you'll have time to prepare the rest of your dinner while the pita is baking in batches.