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I normally make a full batch of pitta, freeze most of it and then defrost using the toaster. Contrary to Joshua Engel's answer, I've never had any trouble with the pitta toasting rather than defrosting; for contexts where I want pitta I'm happy for it to be hot. My toaster has a 'defrost' setting which I think reduces the heat intensity, and I'll typically ...


This oiled pita is not getting flaky even days past w/c is ideal for stuffing and rolling it w/o breaking the bread.

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