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1
FOR PITAS.
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In a large bowl, combine flour, yeast, and salt.
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In a separate bowl, combine the olive oil and water, then add half of the flour mixture (2.5 cups).
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Stir in ONE DIRECTION until the dough is stiff.
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Knead in the remaining flour.
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Place the dough in a clean bowl, cover it with a dishtowel, and leave it in a warm place for 30 minutes to 2 hours.
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7
Knead the dough for about 10 minutes or so, until it is smooth.
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Place a little oil in the bowl, return the dough to it, cover it again, and let it rise for about 1 hour.
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9
Divide the dough into 12 equal balls.
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Roll out each ball into an 8 inch round that is about 1/4 inch thick.
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Heat a skillet to medium-high heat.
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Lay one of the breads onto the skillet for 15-20 seconds, then flip it over and cook the other side for a minute or until large bubbles form.
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Flip it again.
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It will poof up like a little edible pillow.
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Use a clean towel to press lightly on where the bubbles have formed.
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Cook for a total of 3 minutes, then remove from the skillet.
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Repeat till all the dough is cooked, keeping the cooked breads in a clean dishtowel until ready to use.
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TO STORE: allow bread to cool thoroughly and place in an airtight container.
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Will keep for at least a week.
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20
TURKEY FILLING.
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Prepare turkey according to taco seasoning package directions.
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A few minutes before turkey is done, add frozen peas and toss to combine.
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Serve with plenty of cilantro and lime on the side.
