Everything is the same as the basic [[Pita]] with the following additions.

* Ingredients

 - 6 sun dried tomatoes (dry and not oil packed)
 - 3/4 cup water from boiling tomatoes and 3/4 cup water instead of 1
   1/2 cups of water
 - About 1 tbsp fresh romemary (chopped a bit)
 - 2 decent sized leaves of basil (chopped)

* Directions

 1. Boil the sun dried tomatoes in one cup of water with a dash of
    salt for ten minutes. Save 3/4 cups of the water after boiling.
 2. Chop the sun dried tomatoes into fairly small chunks
 3. Chop the basil leave fairly finely; cut the rosemary leaves into
    thirds (approximate, naturally--a few whole leaves are entirely
    ok).
 4. Blend in the basil and rosemary with the dry ingredients
 5. Blend in the tomato chunks with the wet ingredients
 7. Return to the good old [[Pita]] recipe

* Notes

Sometimes I grate some parmesian or another hard cheese and mix it
with a bit of rosemary and garlic into a small amount of olive oil
(just enough to make things sticky) and spread it onto the tops of the
pita when baking. It is, naturally, delicious.