Homemade pita bread from the breadmaker's apprentice

When you've been working far too many hours, you're bone weary and sick of work, it's good to go home and switch gears.   One of my favourite things to make is pita bread, adapted from the Breadmaker's Apprentice by Peter Reinhart.  I use the recipe quite a lot, albeit quadrupled, as it is multipurpose; good for crackers that always go down well with family and guests or as pita bread that far surpasses anything I can buy in shops in Brussels.   A nod to healthy eating would be to swop some of the white flour for wholemeal or rye flour (all organic, ça va de soi).   In any event, there's nothing like 10-15 minutes kneading dough to get rid of some tension and feel that you're doing something useful.  

 A simple  bowl of soup made with carrots, lentils from the island of Lefkada in Greece, onions, ginger, a little chili pepper and some filtered water, flavoured with sea salt from yet another Greek island - Kythera - and the juice of a lemon, paired with some homemade pita bread did the job for all of us.   And when I'm out tomorrow evening at my living food course, the family has something to eat...