It's Hatch Chili month, so I'm double-twisting my recipe with two of my favorite cuisines. With my new hatch chile feta dip and freshly baked pita bread. I can now scream out Olay and Opa!
In a large bowl, add sifted flour. Stir in the yeast and salt.
Cut into 12 equal pieces. Roll each piece into a ball, then roll into a 6-inch oval shape.
Place three pitas on the tray and sprinkle with water.
Bake 5 minutes or until puffed and lightly brown. Remove pita and wrap in a cloth.
Place everything in the blender or food processor, except the lime zest.