No-Knead Cinnamon Chip Bread

We recently hosted our friends Lori & Scott at the cabin for a fall color weekend, which was a great time and the leaves were gorgeous! Preparation for cabin trips is especially fun for me because it involves cooking and baking in advance so we have more time to get outside and enjoy the great outdoors once we’re there.

This trip, to go with our hearty cabin breakfasts, I made cinnamon chip bread with homemade cinnamon chips. Having made the cinnamon chips several times before (great in muffins and cookies!), I knew they would be good, but it was a first time for this bread recipe, which is adapted from one I got years ago from baker extraordinaire, Renee Saxman, a friend from my running days in Rochester.

A “Renee” recipe is always delicious when made by Renee. I just wasn’t sure if it would be as good when made by me. Hesitant to serve this untested to friends, I decided to cut off one slice of the finished bread to make sure it was “company-worthy.” Long story short, it was so good that Pete and I polished off the entire loaf. Fortunately, there was plenty of time to make another loaf and pop it in the freezer until the trip.

Why, you may ask, make homemade cinnamon chips when you can buy a good-tasting package at the grocery store? Most grocery store versions (Hershey’s, I’m talking to you) have some sketchy ingredients like partially hydrogenated vegetable oil, artificial colors, and natural & artificial flavors (but no mention of the word cinnamon—can you believe it?), so making my own was an easy choice. The King Arthur Flour brand, which has more natural ingredients, can be ordered online, but I’ve never seen it in stores.

The cinnamon chips are quick to make and once cooled and broken into pieces, will keep for several days in a covered container at room temperature. If you make them rather than using store-bought, you’ll be happy you did, plus, it will give you super-baker cred!
Home-made Cinnamon Chips

This is a perfect autumn and winter bread. Slightly sweet, with a crunch of cinnamon sugar on top, it’s delightful toasted or not. A little butter or jam, maybe peanut butter even, make for comfort-food bliss, and it’s a wonderful addition to breakfast—either at the cabin or at home. Enjoy!
Cinnamon Chip Bread

No-Knead Cinnamon Chip Bread

2 cups all-purpose or bread flour

1 cup whole wheat flour

½ cup sugar

2 teaspoons instant yeast

1 teaspoon ground cinnamon

1 teaspoon salt

1 cup warm milk (105-115 degrees F.)

¼ cup butter, melted

1 large egg

1 teaspoon pure vanilla extract

1 teaspoon baking powder

1 cup cinnamon chips (recipe follows)

Cinnamon sugar for topping (1/8 cup organic sugar mixed with ½ tablespoon cinnamon)

In a large bowl, whisk together the flours, sugar, yeast, cinnamon and salt. In a separate bowl, whisk together the milk, butter, egg, and vanilla. Combine the wet and dry ingredients, and mix until smooth (I used a stand mixer, which works better than a hand mixer).

Cover the bowl and let rise at room temperature for about an hour. Stir in the baking powder and cinnamon chips.

Scrape batter into a greased 8 ½ x 4 ½ inch loaf pan. Sprinkle the top with cinnamon sugar (you probably won’t use it all). Bake at 350 degrees F. for 45-50 minutes (it should read 200 degrees on an instant read thermometer when done).

Cool in the pan for about 5 minutes, then transfer from pan to a wire rack to cool completely. This freezes well, so is ideal to make ahead. Makes 1 loaf.

Cinnamon Chips
From this All Recipes post

1/3 cup sugar

2 teaspoons ground cinnamon

1 tablespoon non-hydrogenated shortening (I used Spectrum Organic Shortening)

1 tablespoon light corn syrup

Pre-heat oven to 275 degrees F. Mix together all ingredients in a medium bowl to form a dough. Between two sheets of parchment paper, roll dough to 1/8-1/4 inch thick. Transfer to a baking sheet and remove top layer of parchment. Bake for about 20-25 minutes, until bubbly.

Transfer, on parchment, to a wire rack and cool completely. Break into pieces. Makes about 1 cup.


Salted Radish Toasts with Superfoods Cheese

Since we started harvesting this year’s bumper crop of radishes from our garden, they’ve been used raw in salads, on sandwiches, in omelets, and cooked with garlic and mushrooms over pasta (yum!). Last year I found out how good they are on pizza. If you don’t have garden radishes at your disposal, the local farmers’ markets are overflowing with them and those will have much more flavor than the ones you’ll find at a grocery store.

When I post a recipe, it’s because I love it and want to share the foodie love with everyone and that is especially the case with this radish toast with superfoods cheese creation. I wanted to do something a little different with our radishes and I’ve heard so much about butter and radishes being such a great combo. Thing is, I’ve got a lot of radishes, so that means using a lot of butter, which I certainly don’t need.

Then I remembered the superfoods cheese I made a few weeks back and had a couple rounds left in the freezer. It’s a tangy, vegan cheese made with macadamia nuts, probiotics, and nutritional yeast. From the cookbook Superfoods Snacks by Julie Morris, it was the recipe that caught my eye and made my decision to buy the book. Oh my, what a delicious combination!

The cheese is a little labor intensive and with the 1-2 day “aging,” it’s not something you’ll whip up at a moment’s notice, but it’s worth the effort. This is truly a worthy substitute for a soft dairy cheese, and bonus, it packs a big nutritional wallop.

If you would rather not make the time commitment, you could make the radish toasts with another soft cheese, such as chevre or boursin, or a vegan cream cheese to keep it plant-based, but if you opt for the superfoods cheese, I promise you will love it! And splurge on a box of quality, flaky sea salt like Maldon, the taste is amazing and you’ll find tons of uses for it, in both savory and sweet recipes. Enjoy!

A few notes about the superfoods cheese recipe:

  • As an alternative to cheesecloth, a nut milk bag can be used. If you have one, use it. Much easier than cheesecloth. I got mine a couple years ago from Amazon (this one). I’ve also seen them at my local co-op.
  • Trader Joe’s is a good source for the macadamia nuts and hemp seeds, and their prices are great. Buying from the bulk section of your grocery or natural foods store would also save money.
  • For the probiotic powder, you can find the capsules in the refrigerated area of the natural foods section at large grocery stores or at a natural food store. You can also order them online. Pull the capsules open and dump the powder into a small bowl until you have the amount listed in the recipe.

Salted Radish Toasts with Superfoods Cheese

Cheese recipe from Julie Morris’ Superfood Snacks

2 cups macadamia nuts

¼ cup hemp seeds

1 ¼ cups filtered water

1 teaspoon probiotic powder*

1 tablespoon nutritional yeast

¾ teaspoon sea salt

Thick slices of good quality fresh bread (sour dough is extra good!) or your favorite gluten-free version

Thinly sliced radishes

Fresh chopped herbs such as basil, parsley, tarragon (optional)

Flaky sea salt, such as Maldon

Place the macadamia nuts in a bowl and add enough water to cover them by an inch. Refrigerate and let the nuts sit for a minimum of 4 hours up to overnight to soften and slightly swell.

Drain the nuts and place in a blender. Add the hempseeds, water, and probiotic powder. Blend until very smooth, stopping the blender and scraping down the sides, as needed. This may take a few minutes to blend the mixture to a super smooth consistency. If needed, add a little more water (up to ¼ cup) just to get the mixture blending–the less water you use, the better.

Put two 12-inch square layers of cheesecloth (or use a nut milk bag) inside a colander. Place the colander inside a large bowl or tray to catch excess liquid. Use a silicone spatula to scrape all the nut mixture from the blender into the center of the cheesecloth. Gather up the ends of the fabric to create a bag, hold it over the bowl, and gently squeeze all of the mixture in a downward motion into a ball at the bottom of the bag. Squeeze the cheese ball lightly to encourage excess milky liquid to be pushed through the cheesecloth, but not too hard, or else the nuts will begin to push through the cloth as well. Twist the ends of the cheesecloth together to wrap snugly around the cheese ball and set it inside the colander. Place a heavy weight—such as a water-filled mason jar in a small pot—on top of the cheese. Cover the whole thing with a towel, and let it rest at room temperature for 24-48 hours.

Peel away the cheesecloth and place the cheese inside of a bowl. Add nutritional yeast, sea salt, and lemon, and mix to combine. Taste and adjust seasoning as needed. Put a quarter of the mixture onto a piece of plastic wrap and shape it into a 4-inch compact cylinder, rolling it gently inside the plastic wrap to form a symmetrical shape (or you can use a small ring mold to create the rounds). Repeat with remaining cheese.

The cheese will last for up to 2 weeks and continue to firm up slightly in the refrigerator. It will also become slightly sharper with age. Alternatively, wrap the cheese tightly in plastic wrap and then in aluminum foil and store in the freezer for up to 6 months. Before serving, defrost the cheese for a couple hours.

If your bread is super fresh, by all means, skip the toasting step if you’d like. Otherwise, toast bread slices, spread a thick slather of superfoods cheese on each slice and top with radish slices. Dust with fresh herbs, if using, and sprinkle with sea salt. Mmm…you’ll be in heaven!

*Simply open probiotic capsules and empty the powder into a small bowl. A teaspoon is usually equivalent to 6-8 capsules. Probiotics are friendly bacteria that are often taken as a health supplement. The powder is used here as the “starter” for culturing the nuts that will improve the cheese’s flavor and texture. The remaining probiotics will keep in the fridge for your next batch of cheese.

Yeasted Belgian Waffles

Waffles didn’t used to be a food that excited me. They just seemed a little blah compared to their pancake and French toast cousins. But then I discovered the Belgian waffle. Of course I had heard of Belgian waffles before, and it’s rather ironic I hadn’t had one given my 50 percent Belgian ancestry, but for some reason they had never made it onto my plate.

My interest grew after seeing a New York Times Food recipe for yeasted waffles. Certainly yeast would automatically take them out of the blah zone. And the Belgian waffle seemed to be thicker and lighter than the more conventional round variety. Then I saw a recommendation for the All-Clad Belgian Waffle Maker on Heidi Swanson’s website 101 Cookbooks, and I plunged into the waffle world.

From Amazon (it was the cheapest), I ordered the smaller two-square version of the four-square model Heidi swore by and lo and behold, I received the four-square one. I looked back at my order to check and it clearly showed the two-square listed and the two-square price, so I had somehow been blessed by the waffle gods with a bonus. It was around $150, which may seem pricy for a kitchen gadget with only one use, but it’s substantial, easy to use, and should last for many years.

My parents coming to visit for the weekend was the perfect time for a first foray into the yeasted Belgian waffle-making ranks. It’s nice you can mix the batter the night before, cover the mixing bowl, and put it in the fridge until you’re ready to go the next morning. Just whisk in the eggs and baking soda.

Served with warm, pure maple syrup, fresh raspberries and Field Roast Grain Meat Company’s Smoked Apple Sage Sausage (my favorite veggie sausage with breakfast), this was a truly scrumptious family meal. Everyone had seconds on the waffles and I think Pete may have even had thirds.

If you have leftover waffles, which we did, just toss them in a zip-lock bag and freeze. Warm them in your toaster and they are damn close to freshly made. My Belgian waffle breakfast sandwich was one of the best breakfasts I’ve ever had, leftover waffles, homemade buttermilk ranch dressing, sliced tomato, an egg over-easy then topped with a sprinkling of fresh parsley. I’m craving this again as I type and I can truly now say Belgian waffles excite me. Enjoy!



Yeasted Belgian Waffles

Slightly adapted from this New York Times Recipe

1 ¼ cups milk (I used skim)

1 cup low-fat buttermilk

1 stick (1/2 cup) unsalted butter, cut into cubes, plus more for the waffle iron

1 tablespoon organic sugar (15 grams)

1 teaspoon sea salt (5 grams)

1 package active dry yeast (2 1/4 teaspoons)

2 cups all-purpose flour (240 grams)

3/4 cup whole wheat flour (90 grams)

2 large eggs

¼ teaspoon baking soda

In a small pot over medium heat, combine milk, buttermilk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm.

In a large bowl, combine 1/2 cup warm water and yeast. Let stand until foamy, about 5 minutes.

Add warm milk mixture to yeast and stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.

Heat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with melted butter.

Cook waffles (using about 1/2 cup batter per waffle, or per manufacturer’s instructions) until golden and crisp. Butter the iron in between batches, as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve (on a wire rack set on a baking sheet). Makes about 12-16 waffles.

Great Grandma’s Raisin Bread

One of my earliest food memories is my great-grandma’s raisin bread. When I was a kid, any time we visited, raisin bread toast was on the menu with breakfast. All I need to do is think about those days and I swear I can smell the aroma coming from the toaster. My mom tells me Great Grandma’s raisin bread was even served at the gift-opening breakfast the morning after my parents’ wedding. And after we moved far away and Great Grandma had passed, my grandma continued making this delicious bread and would send loaves to us for Christmas.

At some point, my grandma wrote down the recipe for me and I think I may have made it once years ago, before I really had any experience making yeast breads. Recently, I started craving it and dug out that old recipe.

Being a frugal Belgian, Great Grandma’s original version contained margarine (referred to as oleo back then) instead of the more expensive butter. As with most bread recipes handed down from that era, it contained white flour, but I figured it could be just as good if I converted it to whole grain and, of course, change the margarine to butter. I also reduced the sugar a bit, although I doubt anyone would miss it.

The end result is that lovely flavor I remember, with just a bit more heartiness from the whole wheat and every bit as comforting as Grandma’s and Great Grandma’s loaves of so long ago. They’ve both been gone for many years now, but when I think of them, warm fuzzy thoughts and special memories come flooding back. I still miss them.
DoughGrandma's RecipeRaisin Bread Toast

Great Grandma's Raisin Bread

  • Servings: two loaves
  • Print
½ cup warm water (105-115 degrees F.)

2 ¼ teaspoons (1 packet) active dry yeast

½ cup 2% milk, scalded

¼ cup butter, room temperature

¼ cup organic sugar

1 ½ teaspoon sea salt

¼ teaspoon vanilla

2 cups whole wheat bread flour

1 ¾ cups unbleached all-purpose flour or bread flour

2 eggs, beaten

1 cup raisins, soaked in hot water for 10 minutes and then drained

Mix warm water and yeast in large bowl. Let sit 10 minutes until foamy.

Meanwhile, scald milk. Stir in butter, sugar, salt and vanilla. Set aside and let cool to lukewarm.

Add 1 ¼ cups of the whole wheat bread flour to the yeast mixture and mix until combined. Add milk mixture; mix well. Stir in eggs. Mix in drained raisins and remaining half cup whole wheat bread flour. Stir in enough of the unbleached bread or all-purpose flour to make a stiff dough.

Either knead in the bowl of a stand mixer using the dough hook, or on a lightly floured surface, for about 10 minutes. Oil a large bowl and place dough in it and turn dough over to coat top. Cover bowl with a tea towel or oiled plastic wrap and place in a warm, draft-free spot until doubled in size (about an hour).

Punch down dough. Divide dough in half and place into two greased bread pans. Cover with a tea towel or oiled plastic wrap and let rise another 45 minutes until doubled in size.

Preheat oven to 350 degrees F. Bake loaves for 30-40 minutes. Remove from pan and cool on wire rack. Makes two loaves.

Honey Whole Wheat English Muffins

Muffin Stack
A while back I posted a recipe for
whole wheat cinnamon raisin English muffins. I’ve been enjoying them for breakfasts and recently tweaked the recipe to make this honey whole wheat version. I can’t decide which is better—they are both so delicious and much, much better than any from the store. When I have one variety, I deem it best—until the next day when I have the other kind and decide, no, this one is best. And back and forth it goes!

Regarding the diastatic malt powder in the recipe, which is totally optional, I wrote about it in my whole wheat pita bread post, which you can read here if you want the full explanation and where to purchase. But basically, adding ½ to 1 teaspoon of it per 3 cups of flour in yeast dough results in better texture and flavor in the finished product. I’ve made lots of great tasting yeast breads without it, but this just elevates things to another level of goodness. Here the muffins end up thicker, which makes for more of those signature English muffin nooks and crannies to let your peanut or almond butter melt into after splitting and toasting.

These freeze well, so make a batch or two to keep on hand. They are practically as easy to make as pancakes, require no kneading, and only need to rise once. If you have English muffin rings, you’ll end up with closer to perfectly round muffins, but if not, just nudge the dough into a round shape when you place it in the skillet—they will still taste amazing! Enjoy!
DoughDough risenDough in ringsMuffins flippedTwo muffins

Honey Wheat English Muffins

1/3 cup warm water (105-115 degrees F.)

2 tablespoons honey

2 ¼ teaspoons (1 packet) active dry yeast

1 cup whole wheat flour

½ cup whole wheat pastry flour

½ cup bread flour

½ teaspoon sea salt

½ teaspoon diastatic malt powder (optional)

1 cup warm almond or skim milk

Grapeseed or butter (for greasing your skillet)

Cornmeal or semolina flour, for dusting the muffins

Place warm water in a small bowl and whisk in yeast and honey. Let stand until foamy, about 10 minutes.

In a large bowl, whisk together flours, malt powder (if using) and salt. With a wooden spoon, stir in yeast mixture and milk, mixing until fully incorporated.

Cover bowl with a damp towel or plastic wrap. Let dough rise in a warm, draft-free place for 45 minutes to an hour.

Preheat oven to 350 degrees F. Heat a cast iron or other heavy skillet over medium heat. Brush skillet with about a teaspoon of oil or butter. Sprinkle with a little cornmeal or semolina flour. If using English muffin rings, spray them with cooking spray and place in pan, without crowding them. Scoop about ½ cup dough into each muffin ring (I use a ladle that holds between 1/3 and 1/2 cup—sprayed with cooking spray) and spread dough to the edges of rings. If not using, drop dough by the ½ cup full onto skillet and nudge into a 3-4” round. Cook for about 3-4 minutes. Using tongs, remove rings. Sprinkle tops with a little cornmeal. Using a spatula, carefully flip muffins and cook an additional 3-4 minutes. Remove to baking sheet. Repeat with remaining dough.

Bake the muffins on baking sheet for about 10-12 minutes. Remove to wire rack to cool. Split with a fork or use a bread knife, toast, and top with your favorite toast spread. Makes six English muffins.

Cranberry Orange Scones

While I won’t be cooking a vast Thanksgiving spread this year (we’re going to relatives’ for the big dinner), we will have the pleasure of my parents staying with us for a few days, which gives me the opportunity to go crazy on breakfast!

I’ve really gotten into scones as a breakfast pastry lately. They look so pretty and in my mind, rise way above muffins or coffee cake in the “special” category. When blueberries and raspberries were enticing me at the farmers’ markets a few months ago, I made delicious, buttery versions with both. Late autumn has me craving cranberries, and what goes better with cranberries than orange, right!?! The co-op had gorgeous local organic cranberries last time I was there and I stocked up—they freeze so well! A couple organic navel oranges and I’m set!

Especially nice about scones is you can mix them up and cut the dough into wedges, place them on a plate or baking sheet, pop them in the freezer until they’re solid and then wrap ‘em  up and freeze until the big day. Straight from there to a parchment lined baking pan (or thaw in the fridge overnight), add just a few extra minutes baking time if frozen—you’ve got yourself fresh-baked scones in minutes.  With this do-ahead, there’ll be lots of time to concentrate on the rest of the morning’s meal. We’ll be enjoying our scones alongside a hearty wild rice cheddar frittata and a big pile of sweet potato home fries. I can’t wait!

Wishing you a relaxing Thanksgiving with loved ones and full appreciation of all that is good in your life!

Cranberry Orange Scone

Cranberry Orange Scone

2 cups whole wheat pastry flour

1/3 cup organic sugar

1 tablespoon baking powder

1 teaspoon kosher or sea salt

1 ½ cups fresh or frozen cranberries, chopped (no need to thaw, if frozen)

6 tablespoons (85g) very cold or frozen butter

2 eggs

1/2 cup 2% Greek yogurt

1 tablespoon fresh orange zest

A couple tablespoons milk, for brushing scones

A couple tablespoons turbinado sugar, for sprinkling

Optional glaze:
1 cup powdered sugar

2 tablespoons freshly squeezed orange juice (or more, to get the right drizzling consistency)

Preheat oven to 400 °F.  Line a baking sheet with parchment paper.

Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Cube or grate (with the large holes of a box grater—preferred method) the cold or frozen butter.  Use a pastry blender or two knives to mix it together until only small clumps of butter remain. Gently stir in the chopped cranberries.

Whisk together the eggs, yogurt, and orange zest in a small bowl.  Stir into the flour mixture with a wooden spoon, just until combined—don’t over mix.

Turn dough out onto a lightly floured surface.  Form into a round about 7 inches in diameter.  Use a sharp knife or a dough scraper to cut it into 8 wedges.  Place them on the parchment paper and lightly brush each scone with a little milk.  Sprinkle generously with turbinado sugar. Bake for 15-17 minutes until golden. Remove to wire rack to cool.

If doing the glaze, once scones are cool, mix powdered sugar and orange juice until smooth. Drizzle over scones and let the glaze set for a few minutes before serving. Makes 8 scones.

Tip: To make ahead, after slicing scones into wedges, place on a baking sheet, cover with plastic wrap and place in the freezer until scones are solid. Then place in zip-lock bag and seal. Can be frozen for up to 2 months. Either thaw scones overnight in fridge or go right from freezer to oven (just add a few minutes cooking time if scones are frozen).

Whole Wheat Pita Bread

Pita stack
A while back I was looking for a whole wheat bloomer recipe and a couple of those I came across included malt. Since I didn’t have any, I moved on to the next recipe. Then one day I was looking at the ingredients in the artisan bread we really like from a local bakery and it listed malt. Hmmm…is that the secret ingredient to outstanding homemade bread, I wondered. So I did a little research.

Turns out there are two types of malt (a derivative of barley) powder used in bread baking, diastatic and non-diastatic. Diastatic gives your bread a stronger rise, better texture, nicer crust color, and even extends the shelf life. Non-diastatic is used mostly for flavor, but it’s also what gives bagels their shiny crust (and elevates a plain old milkshake to rock star malt status).

Sounded to me like the diastatic was what I was looking for, and after trying in vain to find it at local stores, I ordered a bag from King Arthur Flour. You only use ½ to 1 teaspoon per three cups of flour, but it really makes a difference. Whole wheat bread loaves that were previously a little too dense for sandwiches were much lighter and fluffier. English muffins cooked up thicker with the same amount of dough. Every yeast bread I’ve made using this malt powder has turned out even better than before.

And now I’ve used it in pita bread (pocket bread). I forgot it in the first batch I made and they were good, but wow, everything was just better in the batch with malt powder. The dough rose higher, it was easier to roll, it puffed higher in the oven, and the pitas stayed puffed much longer after they were out of the oven, resulting in perfect pockets when cut in half for stuffing.

Speaking of stuffing, pita bread is the perfect sandwich vehicle. Gyros and falafel are traditionally served in pitas, but anything you would normally put between two slices of bread is pita-appropriate. You can also cut them into wedges and serve with hummus—oh my, I’m getting hungry just thinking of the possibilities! On to the recipe—I’m off to make some hummus. Enjoy!

Gyro sandwich

Pita dough rolled
Pita in oven
Pitas puffed

Whole Wheat Pita Bread

1 tablespoon active dry yeast (about 1 ½ envelopes)

1 tablespoon honey (use organic sugar or pure maple syrup for a vegan version)

2 cups warm water (105-115 degrees F.)

3 cups whole wheat flour

1 cup unbleached bread flour

1 tablespoon coarse kosher salt

1 teaspoon diastatic malt powder (optional)

In a medium bowl, whisk the yeast into the warm water. Stir in the honey. Let sit for 5-10 minutes until foamy.

In a large bowl, whisk together flours and salt. With a wooden spoon, stir in yeast mixture until you have a stiff dough. You can use your hands for the final mixing—you want the flour to be fully incorporated. Dough will be fairly sticky. Cover bowl with a damp tea towel and place in a warm, draft-free place and let rise until double in size (about an hour).

Punch down dough and turn it out onto a flour-dusted surface. Knead a few times and shape into a round. Cover again with tea towel and let rise for about a half hour.

Preheat oven to 500 degrees F. Lightly oil two large baking sheets.

Using a sharp knife, cut round of dough into 8 equal wedges. Take one wedge in your hand and tuck dough underneath as you turn it to shape into a ball. Place ball onto a well-floured surface and flatten into a round and sprinkle with a little flour. Using a rolling pin, roll into a 6-7 inch round and place on baking sheet. Repeat with another wedge of dough. Bake 8-10 minutes, turning pan once halfway through. Rounds will puff up like a pillow during baking. Remove to racks to cool.

While first two pitas are baking, repeat process with two more wedges of dough. Continue until all are baked. If pitas don’t deflate on their own while cooling, gently press them down. Once they are cool, you can stack them and that will flatten them as well. Makes 8 pitas.

Pita short stack