by John Mclemore from Masterbuilt Smokers (no longer available on their site or even on YouTube, no clue as to why. The channel used to have a video.
Pedro’s variations in parantheses
I tweaked this to my liking.
These homemade pita bread are usually served with Greek souvlaki! They are soft, puffy, and a little more bread-like!
I just add all the ingredients into my Kitchen Aid and let it rip, but his technique will result in a fantastic pita. I'm just lazy, haha. I did put his mixing directions there for you, though. I SKIP THE FRESH HERBS, but do what you want.
I took Noreen's recipe and tweaked it to my liking, added weights for my convenience, and changed the frosting up to something more tangy to balance the sweetness of the roll.
This recipe is slightly different from but based on the barefeetinthekitchen blog's recipe. It's dead-on precisely the flavor of store-bought Ranch minus the funky difficult to pronounce ingredients.
These nuts bring a little bit of heat, but they are also sweet. I cold-smoke these nuts with an AMazeN pellet tray in my smoker, but you could use the same tray (they offer a smoking tube) in a grill.