If that doesn't sound impatient enough, I even said, "Screw it!" when the recipe told me to preheat my oven for at least an hour before baking. I fortunately read ALL of the directions (not something I can say for most of my students, unfortunately...) and found an alternative method of cooking up the pitas that was much quicker: cooking them in a frying pan on the stove.
Again, the directions were a bit confusing when it came to cooking these babies up. I was instructed to oil the pan, place the pita round in the pan for 20 seconds (What can I say? It's very precise.), then flip the pita and let it cook for a minute. Then I was to flip the pita again, letting it puff up. The "puffing" process should take about a minute. But the confusing part was when the directions stated this whole process should take close to THREE minutes. Um, no. According to my calculations, it takes closer to TWO minutes. What was I supposed to do with those extra 40 seconds??? I decided to let them brown a little bit, even though the directions told me not to. I'm such a rebel.
All in all, the pitas turned out great! They really did have a pocket (it's so cute!), and I'm really looking forward to all the tuna sandwiches I'm going to be making this week! To go along with my rebellious/impatient mood, I whipped together some hummus with my last can of garbanzo beans (I like the name garbanzo beans better than chickpeas. They aren't peas anyway. They're beans!) because I didn't feel like throwing on some sandals and driving the whole whopping 5 minutes to the store to buy some.
I know. I'm really living on the edge.