Whole Wheat Pita Chips!~

Preheat oven 375F

1 cup whole wheat flour
1 tsp oregano
1 tsp thyme
1 tsp pepper
2 tsp garlic powder

New pita bread recipe also calls for:
1 tsp cayenne pepper
1 tsp dill weed
1 tsp parsley
1/2 tsp baking powder
1/2 tsp baking soda
Bake 20 minutes for a softer flatbread as opposed to the below listed 30+, great for dipping!
(2021-05-14)

1 cup water

Mix together with spatula in a large bowl or pot, adding flour if the dough is too sticky.

Place dough on a baking sheet with a non-stick silicone baking mat.

Use a spatula to smooth out the dough across the baking sheet, as thin as possible without leaving any open gaps.
If you think it's thick enough you're probably wrong *make it thinner.* Conversely, if you think it's spread too thin, you're probably wrong and it's just perfect.

I used a 13"x18" baking sheet and filled the area almost completely, stopping just at each edge.

Lightly sprinkle 1 additional tsp of garlic powder evenly across the top.

Baked for 22 minutes, then checked for crispness - gently press down on the edges and the center and check if it's pliant and moist or crisp and just ready to snap. Ended up cooking ten more minutes, checking for crispness every few minutes. This first batch I did about an extra ten minutes.

Doing a second batch, doubled the ingredients and used two baking sheets, starting out at 30 minutes baking time to begin with, ended up with ~33 minutes cook time total. Remove from oven and let cool down and dry out more.

Break apart into pieces and store in tupperware for portioning into servings!
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Thanksgiving version:
Did a double batch, 2 cups wheat flour, 2 cups wheat flour. Did 1 tsp baking powder, 1 tsp baking soda. Topped with sprinkled garlic powder, cinnamon sugar, and pumpkin spice. Baked 33 minutes.