Back then in Germany we did some road trips from up to the sea to down to the mountains and a lot in between and we didn’t miss out the neighboring countries.
Since we moved to the USA we also made some getaways with our car, but the distances here are longer so it just takes more time to get somewhere, not to mention the no speed limits on the autobahn in Germany which I still miss.
In my opinion the vacation begins at the time I walk out off my front door, even a boring drive can be entertaining and I really enjoy to spent some time with Mr. F even if it is while driving through lets say Kansas. When we are on the road usually our dog is snuggling on the back bench and we talk, listen to music and eat. Yes I can always eat but driving up and down the interstates, letting the views passing by, makes me hungry or its mostly just appetite. For some times I liked to nibble on chocolate while I sipped on my coffee and really enjoyed myself. Since one incident where some chocolate made his way on the car seat, left some spots there and on my bottom, chocolate is a no-no in the car. Brown spots on your jeans just look like… you know what I mean, especially on this special part of the jeans.
My goal was to prevent more of this incidents and eat something healthier than chocolate, I put on my thinking cap and came up with pita bread. No cons and many pros like closed at the bottom to prevent dripping, less crumbs and you can fill it with nearly everything you find in your refrigerator. Another pro is that you get rid off leftovers before they get bad while you are on the road. And pita breads are fun to eat especially for kids.
This recipe comes with a warning: if you ever start to make your own pita bread you won’t go back to store bought. Preparing might take a while but the hands on time is not that much and you can make them in advance and freeze until you need them. Of course they are not just good for on the road food, they are also great for stuffing with grilled meat or veggies with a generous spoon full of tzatziki, humus or baba ganoush.
If you don’t have any bread flour on hand, all purpose flour will do a great job too, just use the same amount, you need 450 g / 3 1/2 cups altogether.
This is the ‘no fuzz but tasty’ version. For more flavor: put the dough after kneading in a oiled bowl, turn over so it will be coated with some oil all over, cover with a lid or plastic wrap and let sit in your refrigerator overnight.
250 g / 2 cups all purpose flour and more for rolling
200 g / 1 1/2 cups bread flour
2 teaspoons salt
2 teaspoons instant yeast
2 tablespoons olive oil
300 ml / 1 1/4 cups water (lukewarm)
sesame seeds, for sprinkling over the pita breads
Put everything in a big bowl and knead for at least 5 minutes up to 10 minutes. You can use your stand mixer with a dough hook. But this is not a job for a hand mixer, the dough is too heavy and you could burn out the motor. You rather knead by hand which works great and the dough is not very sticky (otherwise add flour). Cover with a clean kitchen towel and let rest for 1 hour at a warm spot in the kitchen.
Line your baking sheet with parchment paper.
Gently punch down the dough, flour your hands, divide the dough into 9 to 10 parts (make smaller for kids) and form balls. I like to weigh mine to make sure they all got about the same size and will be done in the oven at the same time. Cover your working surface with some more flour and roll out the balls into disks about 0.5 cm / 2/8 inch thick, if you don’t have a rolling pin use a clean bottle. Place the pita disks on the lined baking sheet, leave enough space between each. Cover with a kitchen towel and let rest for further 25 minutes. Meanwhile preheat your oven to 230 C / 440 F.
Just before baking, brush some water over the pita disks and sprinkle with sesame seeds. Bake in your oven for about 10 minutes or until they got a nice golden color. They are the best served still warm.
They stay fresh in a airtight container for 2 days and taste best if you bake them for a couple of minutes before serving. They also freeze very well.