Lovely Rita, Pita Maid - with apologies to the Beatles

In August I had the opportunity to visit my sympathera, Sandy. In the Greek culture you are closely related to more than just your blood relatives or in-laws. Sympethera means that she is mother-in-law to my son and I am mother-in-law to her daughter. We are both mothers to the same couple. The Greeks have a word for that. If we were talking about the dads, they would be sympetheros. Welcome to My Big Fat Greek Wedding!

I was bringing the ingredients to make red pepper hummus and I asked Sandy if she would have the opportunity to get some pita bread or pita chips during my 4 hr drive to her house. Imagine my surprise when I got there and she was making pita bread from scratch! She taught me a thing or two about pita making and I decided to try it on my own a couple of weeks ago.
If you want the recipe and an easy tutorial on making pita bread, you can look where I looked. I did decide to use 1 cup whole wheat flour with 2 cups of white flour. Here are my pita balls resting.

I rolled them out into not quite perfect circles. I figured they were not thick enough to actually make a pocket when they baked but I was wrong. Whenever I use a rolling pin, I think of my mother. She died when I was 15 and that was a long time ago. I do have pleasant memories of my mom and the sound of the rolling pin as it worked it's magic on pie crusts or cookies.
The next step was baking them in the oven and I inverted a large jelly roll pan to substitute for a baking stone. Some years ago I gave away my baking stone because I never used it. I do regret that now but it is gone. The upside down pan worked well. You can see that they are puffing up; some more than others.

This was my final haul and my dear husband was so glad to have fresh Syrian bread. His family never called it pita bread; it was always Syrian bread. I have made it several times since my first attempt. It is easy and delicious!