Pita bread.

I love Jon's homemade hummus -- the way he makes it, it's more like garlic with a little bit of ground chickpeas, rather than the other way around.  I've tried making it myself, but it just doesn't come out as yummy.

Since my hummus kind of stinks (and not 'cause of the garlic), I figured I'd try making pita bread to go with it.  I found a recipe on this blog that seemed easy enough.  However, in all my baking wisdom, I decided that since I didn't have any whole wheat flour on hand, I'd just use all white flour instead.  Should work, right?  I mean, flour is flour!

Um, no.

Turns out, wheat flour is a lot denser than white, and so by using all white flour, I ended up with a gloppy mess of dough that never came together.  Yuck.  I even kept adding more flour in the hopes that it would form up, but it didn't, and I eventually threw in the towel.  So my first attempt was a bust.

The next time I tried, though, I actually followed the recipe, with much better results.  I still wound up adding a bit extra flour, but it formed a proper dough without much of a struggle.

I wound up making the pitas a bit thick -- they didn't pocket up,  and Jon said he thought they were more like flatbread than actual pita.  He was really adamant they they should have a pocket.  (He got his comeuppance, though, when we went out for Greek food and THEIR pitas didn't have pockets, either. So there.)

I wound up freezing some of the dough, and when I used it, I split the portions in half, so it was smaller and thinner after I rolled it out.  This batch came out a bit crisper, and with pockets!  So I'll probably do this in future -- plus, I'll be able to get twice as many pitas out of a batch of dough.  Win-win-win!