Pita Bread

Once you find out how easy it is to make your own pitas at home, we're sure you'll never be able to go back to days-old, store-bought varieties again. The process is similar to that of most other bread except you roll the dough flat and bake it in a very hot oven. And once you bake a batch, Food & Wine has plenty of ways to use this unique flatbread. Use it to scoop up fresh hummus, try as your next sandwich bread or transform into crunchy baked chips.

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Loaded Pita Nachos with Lentil Chili and Feta Queso
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In this recipe for plant-based nachos, pita chips are drizzled with a feta queso and then laden with lentil chili, harissa-spiked pickled cabbage, and a dollop of creamy labneh. Make the chips, queso, and cabbage ahead of time to help this dish come together easily, or use store-bought pita chips, if desired. The tangy feta queso gets its smooth body from the addition of red lentils and is a versatile ingredient on its own, says Cassie Piuma of Sarma in Somerville, Massachusetts: "We use this queso in mac and cheese and sub it in as a sauce for eggplant parm or moussaka."
Pita Bread
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Chef Alon Shaya of New Orlean's Shaya restaurant makes these beautiful pita breads in a 700° wood-burning oven. You can recreate the heat at home with a pizza stone and your broiler. Shaya recommends letting the dough rise for the full two days for the best flavor.
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