Once Upon a Time, I had a blog. . . . . when my kids were still in preschool, kindergarten & elementary school. These are "diary entries" from then. I'm so happy that I documented along the way. These memories and thoughts are precious to me. They'll be mixed in with modern day musings as well. I hope it helps you know that all mothers are both perfect & imperfect in their own ways. . . . . and we're all just doing our best and trying to raise productive, happy humans.

Dear Diary~February 15, 2011~ Ice Curtains & Pita Pockets

Dear Diary,  February 15, 2011. . . 

(It's always funny for me to re-read these posts, because you never know what Winter is going to bring you here. There could be snow on the ground for months, or it could get down to -20℉, or it could just be a mild Winter when we only have a couple really bad snow days mixed in with pretty much mild weather the rest of the time.  OR, we could have a mild Winter, and then BAM, snow in May.  I mean, what the heck is that?  It's also funny to think that when we made these pita pockets, we made them in our tiny little kitchen, before we finished our addition/remodel.  Amazing that we somehow made it work for SO long.  This was originally a "Not so  Wordless Wednesday" post.)

The "ice curtain" outside my window last week.  Thank goodness everything is thawing now.  It will be in the 50's on Friday!!!  Yippee Ki-Yay!

Cutting dough to make homemade whole-wheat pita pockets.

All the little dough-balls are ready to be rolled out!

The puffy pitas.  My favorite part is watching them "puff up" in the oven. 
All twelve pita pockets were gone within 24 hours.  I never got to make my pita chips!!  I knew there was a reason I usually doubled that recipe!

Okay!! A lot of people have asked for the recipe for this, so here is the link that I use:

I think the most important parts are letting the dough rise and then making sure that your oven is at 500 degrees.  I usually cook it 3-4 minutes on the first side, then flip for another 3 minutes.  I cook mine on my Pampered Chef cooking stone and I put the stone in the oven as soon as I turn it on so that the stone is hot when I start.  About 2/3 of mine turned out puffy and the other third ended up like flatbread.  I think this happened because with opening and closing the oven door, the heat dropped below 500 degrees.  It is very important to cook it at a high temp! 

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