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?

  • 4
    Your recipe and method would be helpful in determining any problem. One side of a pitta is usually very thin, but perhaps not paper thin. Nov 17, 2014 at 8:21
  • Are you using a preheated baking sheet (or stone) in very hot oven? (245C/475F)
    – Jolenealaska
    Nov 17, 2014 at 8:33
  • i.e. uneven heat while cooking
    – TFD
    Nov 17, 2014 at 9:50
  • 3
    Again, without details on at least the 'method' you are using, it is possible to be of assistance only in an entirely hit-or-miss fashion. Please think to provide some details. Are you using a cookie sheet? Is it dark in color, or shiny? Are you baking at 450°F? You're not oiling the cookie sheet, right? Et cetera. Nov 17, 2014 at 16:47
  • I wonder if this is actually a case of cooking.stackexchange.com/questions/93005/…, masked by the pita geometry.
    – rumtscho
    May 11, 2023 at 18:19

2 Answers 2


Uneven rolling of pitas can usually cause this problem. Make sure you shape even with roll pin & keep it half centimetre thick!


I find, whenever baking very well proofed flat breads such as pizza, that the top tends to turn into one big bubble if you don't take the time to pop them when they start. Proof that this is a common problem is the fact that they sell purpose made "pizza bubble poppers" at my local restaurant supply. I admit this is mostly speculative not knowing the recipe or details. Is it yeast leavened or chemically leavened, etc..

  • 10
    In pita the bubble is desirable and important; one big bubble should form to get the expected "pocket" structure.
    – JasonTrue
    Mar 27, 2015 at 20:16

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