I just make mine with my homemade pita or the storebought stuff. I know someone just asked this question too, in the last week or so, so it must be something in the air. LOL Anyway, I just split the pita into two rounds and cut the rounds into wedges, then brush with olive oil and sprinkle with salt or herbs or parmesant or whatever I like. An oil mister would be faster, probably, or you wouldn't have to put anything on them. Put them in the oven at 400F until they toast and they go quickly from "not toasted" to "charcoal" so watch them carefully. I do the same thing with whole wheat tortillas, equally yummy. Annie

I make my own, but I haven't learned to do it without spreading a little flour around the kitchen. Use your favorite yeast bread recipe and let it rise one time. Knead enough to make it easy to work with. Pinch off sections like you do for rolls but roll each one into a 6 inch circle with a rolling pin. Shake off as much flour as you can and let them rest a few minutes. I just roll two at a time, but you could do them all, I guess. I just roll the next pair while the first two are cooking. Use an ungreased pan on the lowest rack of the oven. Set the oven at 500 degrees and put the pan into the oven to preheat. I just leave the pan in the oven and move the pockets to the pan, then remove from the pan while it is still in the oven. I use a half sheet pan and cook 2 at a time. They need about 4 minutes on the first side and another 2 minutes after you turn them over. I normally use half whole wheat flour/ half AP, and substitute molasses for the sugar in the recipe which gives them a good earthy taste. One night I made them this way, then cut the pockets in half and stuffed with really good chicken salad, and pressed alfalfa sprouts into the top of the chicken salad. I served them at a baby shower and they were the food hit of the evening. I wished for one of those taco dishes that would hold them upright, but just used a platter inside.

I have been making my own tortillas since the beginning of time with my own fresh masa but I keep dried masa on hand for those times when I'm in a hurry. Here are my thoughts: When using dried masa, mix with water that is very hot. Salt is optional as is a small amount of oil. Turn the corn dough on to the board and knead for four or five minutes, then cover tightly with plastic wrap to keep it from drying out and let rest for at least 20 minutes. Heat two griddles for at least 15 minutes prior to use, one on medium heat and one medium high. Place a tortilla on the medium griddle. When the outer edges begin to dry (about 30 seconds), flip it to the other side on the same griddle. Let cook for a minute to a minute and a half. Flip again and place on the medium high griddle. The tortilla should begin to puff almost immediately. If it doesn't, gently tease it by pressing down on the surface with your finger tips. Transfer to a tortilla warmer or basket lined with a thick towel. Continue the process until done. If using the tortillas to make enchiladas, spray each one with cooking spray and stack together. Wrap with very damp paper towels and microwave for about a minute. Let stand another minute. The tortillas should now be very flexible and roll easily without being too greasy. A tortilla press is only for corn dough. Flours must be hand rolled.

I just made the buckwheat bread with olive oil I linked above, using the same white buckwheat flour as the other recipe ((note: Bob's whole buckwheat flour is 116 carbs per cup, presumably because of the 36g fiber). It's pretty good. It's not vegan, however. As I thought, real eggs make a big difference. Though it's a quickbread, it has a nice sponge-like texture that is reminiscent of wheat flour yeast bread. The flavor, straight, is pretty bland, however, with a bit of almost corn-like taste, but as it steamed out, the flavor improved and is more bready. No problem if it's meant to spread with peanut butter, though, and I think it would hold up okay for a sandwich, if eaten quickly enough not to get too moist. I may try that with some deli later. I think adding some herbs, or pepper, or something might be a good idea. I also think, adjusted for moisture, it might make a good base for pumpkin bread or similar, but that would take some good cogitation to get the batter right. The author says it should be frozen past the first day, so when it was 100% cool, I slices it all and put it in a container in the freezer. It would be good with soup, as is. It actually gets kind of craveable, and doesn't taste like sugar the way regular white bread does to me. I'm toaster challenged, but I think it would toast okay. The crust browns, which isn't a given, and the browned crust tastes quite nice and in the toast neighborhood. 92g carbs in 1 cup Anthony's white buckwheat 54g carbs in 1/2 cup tapioca flour 4.5 carbs in 1/2 cup WM Bulgarian full fat yoghurt Eggs approx. 2g, for sure less than 4g EVOO 0 carbs Baking soda 0 carbs Baking powder 0 carbs Salt 0 carbs Using the nutrition info on the packaging as an approximation (above) and rounding the eggs up, that's 154.5g carbs per loaf. For a 1/2" thick slice (this loaf stands up to very thin slicing, even slivers when freshly baked),, but I just went with a standard quickbread kind of slice), that's 9.7 carbs per serving. The bigger around but thinner single slice of Dave's Killer Bread Organic White Bread Done Right, for comparison, has 21g carbs. A slice of 365 white sandwich bread has 19 carbs (I think it's a tad smaller than Dave's). I looked at a number of others (Wonder didn't have nutrition information on Amazon). They all were in the 19-25g range, and the slices between 40-45g, and I suspect that the carbs difference is explained by the slice weights, and it's all too close to differentiate anyway. A very carefully sliced 1/2" slice weighs 52g on my kitchen scale. None of these numbers are scientifically accurated, starting with the numbers on the nutrition labels, which suffer from rounding errors, as do the small quantities involved in general. I was testing the recipes for other reasons, but I think these approximate numbers are good enough to prove that buckwheat/tapioca bread is seriously lower in carbs than packaged bread. Note: The white in the picture is sunshine, not flour, sugar or any other white stuff.