Pita Picked a Pat of...Goat Cheese

Second during the week of rye, B took on a rye pita.  He's become a master pita chef, in general. They're so fun to watch pop in the oven and he cooks them so they stay all puffy.  We usually have them for appetizers with hummus.  But this time, B decided to add in rye flower to his regular white flower and substitute honey for the sugar. We weren't sure how they would taste, but (thankfully) we happened to have some goat cheese in the fridge.  Talk about amazing-tasting serendipity! I'm pretty sure that rye pita and goat cheese were made for each other. The slight bitterness of the rye with the smooth bite of the goat cheese is amazing.  And the pocket holds it perfectly and warms and softens it just slightly when just out of the oven.  I'm in love with that pairing.

Rye Pitas Proofing

Rye Pitas Popping

Out of the Oven

Rye Pita with Goat Cheese