I've baked my first pita bread in home, the pockets was almost well formed but the crust is hard, crunchy.
I've applied some variations because of time/number/ingredients restrictions, in particular:
- I've used two part of white flour (farina 00) and one part of whole-wheat flour
- I've made the pitas a bit thin, say 1/7-1/8 inch.
- I've raised the dough for about 1 hour and 45 minutes.
Which are the factors that make the crust so crispy?
About the cooking method I cooked at about 500 F for 4 minutes, turn 2 minutes, the dough was puffed after about 2-3 minutes.