My problem is when the pittas do puff up, one side is paper thin, and tears easily when you try to put anything on it. Any tips?
Usually when I make flatbread, I roll-in seasonings (ie: minced garlic and celery) before cooking. There doesn't seem to be a problem with the dough being too wet or doughy if I only use about a ...
I love pitas, but I've never been able to wrap them properly. Whenever I attempt to wrap them they always come out in a crescent-moon shaped, making it a lot more difficult to eat, and the toppings ...
I have the opposite problem as Amir's question about thick, fluffy pitas. Whenever I make pita, it's nice and thick and fluffy, but the pocket is small or nonexistent. I would like to use my pita for ...
I've found a pita bread recipe (that turned out well) that indicates to knead after rising the dough (for about 3 hours). What's the difference between kneading before or after rising? It's even ...
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: ...
Are there tricks for baking thick and fluffy pita bread? The ones I make come out fine, with an even puff and nice pockets, but they are on the thin side. I would really love to be able to make ...