This weekend I made Emily’s, from the wonderful Loria Family Dialogues, Bodacious Blueberry Muffins for a snack. I happened to have some of my crumb topping in the freezer so I added a sprinkle of that on top of each of these.

Wow! These were delicious! I think I might mix up some of the dry ingredients, just like I do for my dinners in a bag, for a quick snack to take to playgroups or potlucks.

With the crumb topping, they tasted like a yummy Blueberry Buckle- delicious! I hope you can try these and a big thanks to Emily for such a wonderful recipe! Now I just need to convince my children and husband that blueberry muffins are delicious (weird people!)

If you would have asked me I thought I could whip up some pitas for my family a few years ago, I would have told you no. I have had this recipe in my collection for so long that I don’t even know where it originated from, but I decided to dust off the old recipe collection and see if these could come together for me. After all, if it was a complete failure…well, at least I tried!

This dough is incredibly easy to work with, especially for a novice! It is not too dry and it is not too wet so you don’t have to use a lot of flour to roll these out.

These pitas are so yummy and the whole wheat flour adds a yummy dimension to the flavors. The kids loved these and my husband could not get over that I had made them because they looked just like the store-bought variety.

Now that I have made them though, there is no turning back. I will never buy these at the store again. In fact, I am whipping up my second batch for the week today! I hope your family will enjoy these as much as we have!

Pita Bread (for the Bread Machine)

1 1/3 cup water
3 tablespoons olive oil
1 1/2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
1 1/2 cups whole wheat flour
2 teaspoons yeast

Put ingredients into the bread machine in order listed. Run the dough cycle on your machine. When the bread machine beeps, pull the dough out of the bread machine and divide the dough into ten pieces. Roll each piece into a six inch circle. Place these on a baking sheet (or your pizza stones) and let them rise for twenty minutes (I can fit about four rounds per pizza stone or three pitas per baking sheet). Bake at 500 degrees for three minutes. Using a spatula, flip the pitas and cook for another three to four minutes on the flip side.

Amy’s Side Notes:

– When you pull the pitas off of your baking sheet, wrap them into a damp kitchen towel for a few minutes. This helps keep them from drying out. Once they are cool, you can store them in a food storage bag.

– Freeze extras for a rainy day! After the pitas have cooled, slip a piece of wax paper between them and store in a freezer bag. You can take out what you need…when you need it!