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1
For the Pita
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2
Dissolve the yeast in lukewarm water (you need to make sure the water isn't too hot, as this will kill the yeast, or too cold, which will not activate the yeast) in a medium size bowl. Add the salt and sugar. Let it sit in a warm place for about five minutes. Add 1 cup of flour and beat vigorously with a whisk for 2 - 3 minutes to help develop the gluten.
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3
Add 3 cups of flour (or more if needed) until a thick dough is formed. Flour your hands and knead the dough. Flour a flat surface and remove the dough from the bowl and continue kneading for about eight minutes, folding and turning the dough so that all parts are kneaded evenly, adding more flour whenever the dough becomes too sticky to handle.
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4
Form the dough into a ball and place in a greased dish to rise. Cover and set for one hour in a warm place.
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5
After the dough has risen, remove it from the bowl and turn out onto a floured surface. Divide the dough into balls approximately the size of billiards balls and roll out into thin rounds.
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6
Fry each round on a dry griddle or pan on medium-low heat until puffed up and brown. Flip the pita when a large bubble has filled the center of the pita and the bottom is lightly browned. Fry briefly on the other side only until it browns.
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7
To open, use a fork or a knife to lightly pierce the pita and open the natural cavity inside.
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For the Salad
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Wash and rinse the spinach to make sure all grit and dirt is removed. I julienned my veggies, because I like the matchstick shape when stuffing pitas and making veggie sandwiches, but you can cut up the veggies any way you please. The hard boiled egg should be sliced. Once your veggies are ready, spread a layer of dressing on the inside of the pita and begin layering the veggies and egg inside.
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10
Enjoy!
