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 ...