Olive Pita

Everything is the same as the basic Pita with the following additions.

Ingredients

• ~1/3 cup unpitted black olives (oil cured or fresh! Do not use canned olives)

Directions

1. Unpit and dice olives
2. Mix up the dry ingredients as in the Pita recipe
3. Blend the olives in with the wet ingredients
4. Resume the normal Pita recipe

Notes

The first time I made this a few friends said there should be more olives, and so the second time I made this I tried using a half cup of olives instead of a quarter cup. This was a horrible mistake because olives are very salty; more than a third of a cup is a bit much for my taste.

I highly recommend using Holy Land Olive Oil in the bread (but cheap stuff works to coat the rising bowl, naturally), or some other very high quality olive oil. If you can buy it at a supermarket in the US (even somewhere faux-fancy like Whole Foods) then it isn't high quality. A proper olive oil imparts a delicious olive flavor throughout the bread with the occasional chunk of olive enhancing the flavor. I made a batch with grocery-store-expensive olive oil once and it was very bland comparatively. It is amazing how two tablespoons (ostensibly thrown in to control the yeast) of properly made olive oil can impart such a nice flavor.

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Last Modified: January 21, 2013