Sweeta Pita...

...than you've ever experienced before. These cheeky pita breads will solve all your problems. Once you've made fresh pita, there's no going back, so don't say I didn't warn you.

Tonight, as previously mentioned, I made pita to go with some luscious falalfel (which have already had their 10 minutes of fame in the Blethering limelight). I put some Keith Urban on the stereo ("Take your cap and leave my sweater, 'cause we have nothing left to weather") and puttered around the kitchen, in my own little slice of heaven.

As an uninteresting side note, I should be posting this recipe in my recipe blog, but I know for a fact no one will see it. And that defeats the purpose.

Here's how to make Pita Bread:

• 2 1/2 tsp yeast
• 1 tsp honey
• 1 1/4 c. warm water
• 3 c. whole wheat flour
• 1/4 c. olive oil
• 1 tsp salt

First of all, as with any bread, proof the yeast with the honey and about 1/2 c. of the warm water. Here's where I veer off course, though: I like to add a little flour (about 1/2 c.) and let it rise for about 45 minutes. Then I add the oil, salt, and remaining water (3/4 c.) and flour (2 1/2 c.). Knead it, but don't go overboard: I knead for about 5 minutes in my industrial strength Bosch mixer. Rise 1 hour. Punch down, and let it rest a minute or two on a nice floured surface.

Cut that sweet little thang into 8 pieces;

form each piece into a ball.

Flatten and roll each piece to 6-7" round,

using a floured rolling pin:

Rise on cornmeal-sprinkled cookie sheets, about 30 minutes.

Bake 3 minutes, turn over and bake another 2 minutes:

Cool 2 minutes on cookie sheets, then stack and wrap.

Eat with falafel, hummus, veggies and a glass of red wine.

Be prepared for an unenthusiastic reception of the falafel

if you have young children, as seen below:

But repeat after me:

"SUCK IT UP, PRINCESS."