I know, I juuuuust posted a farro recipe. I told you I love it! This one is great- really nice for spring because it's warm, but light and doesn't leave you overly satiated! I made it once and then made it again just a couple of days later because it was so delicious. The pita recipe is extremely easy- not to be scared of for those who don't usually make bread- and is great because you can store the dough in the refrigerator for up to about a week and make the pita fresh each time you'd like to eat it rather than making it all at once and having it loose the nice crunch there is when it's fried fresh. And by fried, I mean something more like toasted. I tried to keep it really healthy and just used enough oil to coat the pan. I found that it actually makes the pita brown a bit more that way so not only does it taste better and make us feel better, it also looks better! You can also use this pita recipe as naan with Indian!

homemade pita

1 cup warm water
2 1/2 teaspoons yeast
2 3/4 cup flour
1/2 teaspoon rosemary
1 teaspoon salt
3 tablespoons plain yogurt

mediterranean farro

3/4 cup farro
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1/2 teaspoon salt



To make the pita, combine all ingredients in the order listed in a bread machine and turn on the dough cycle. If you don't have a bread machine, you can add the yeast to the warm water and let sit for five minutes until it starts to thicken. Meanwhile, combine the flour, rosemary, and salt in a large bowl. Add the yeast mixture and yogurt and stir to combine. Knead on a lightly floured surface for ~5 minutes. Place the dough in a large, oiled bowl, cover, and then let rise for two hours (or until doubled in sized) in a warm area. After the dough has doubled in size, make 1 1/2" balls of dough for each pita you would like to fry. The rest of the dough can be covered and placed in the refrigerator for up to a week. Roll out the dough into a thin circle, about 1/8" thick. Heat a cast iron skillet over medium-high heat and coat with a fine coating of olive oil. Fry each pita for about 2 minutes on each side until golden brown. It should puff up a bit too! I haven't been able to get it to split in the middle yet, but maybe with a little extra heat and careful attention to make sure it doesn't burn? Either way, it tastes delicious!

To make the farro, cook the farro according to package directions, adding the seasonings listed and using vegetable broth, if you so desire. Once the farro has cooked, pile on top of a pita coated with hummus, add some sliced avocado, feta, cilantro, and/or sriracha, and you have yourself an amazing meal!

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