We've been busily squirreling away nuts and apples, before the cold sets in and ends the harvest.
1 c. warm water
2 Tablespoons honey
1 Tablespoon dried yeast
1 teaspoon sea salt
1 teaspoon kelp (optional)
(we added about 1/4 cup powdered goldenrod leaves)
After mixing and kneading these ingredients, let the dough rest for 15 minutes. Break off golf ball-sizaed pieces of dough, and roll out about 1/4 inch thick into circles. Place on ungreased cookie sheet that has been sprinkled with cornmeal. Let rise about 30 minutes, during which time you preheat your oven to 450 F.
Place sheets on bottom shelf of oven, and bake the pita breads for 5-8 minutes, just until they puff and solidify a bit. Remove and cool separately. If you don't have a lot of cookie sheets, let the breads rise on a cornmeal-sprinkled surface, and gently place them on the cookie sheets as they become available. Makes 2 dozen pita breads.
p.s. Hettie sends a letter from the Lake District here!