— Dr K Kimmel

You know, I, I could ask her for the recipe. It's something that she's been doing so long that she just does it kind of by sight. Um, and her big thing is she's really interested in different types of heirloom whole wheat flowers. So that's kind of her thing is she'll, um, you know, really seek out unusual heirloom flour that are being, you know, ground fresh on a daily or weekly basis. And she'll use a lot of these unusual flour, whether it's a wheat flour or a rye flour, uh, to make some of these different pita breads. Uh, but it's a standard pita, she makes it just in her home oven. Um, the key is really just nice amount of hydration, plenty of water and super hot oven. So when you put that pita down, you get that kind of characteristic puff and that your pita is gonna have really that nice division where there's two sides, one being slightly thicker than the other, um, but just that kind of amazing, amazing texture. So, uh, it's just one of those things I've been eating for so long, I must take it for granted that it's, uh, that it's available to me. But they are, they're fantastic. Um, and just, uh, again, really, really easy just, uh, yeast and, uh, flour and water. And then if you want to add a little bit of salt, which will change your yeast response just a little bit, you can add salt or it can just be that simple with the yeast flour water.