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Years ago, a friend taught me a trick for making pita breads inflate. After
you have let the dough rise, punched it down, and shaped it into individual
pitas (rolled thin), you place the pitas on a clean kitchen towel to sit
for 30 minutes (covered with another towel). Then you place them on an
ungreased cookie sheet *UPSIDE*DOWN* to bake. Something about turning them
upside down immediately before putting them in the oven helps them to puff
up. Bake at 500 degrees F (or as hot as your oven will go) until they are
puffed–less than 5 minutes. Unlike Jenka’s husband, I don’t like them
crispy but soft so that you can fill them with sandwich fillings. I, too,
think you can use any plain bread recipe, but I’ll be glad to post the one
I use if anyone wants it. Last time I made pita, I adjusted the ingredient
amounts so that I could use the bread cycle of my bread machine. I couldn’t
believe how much easier that made the process, as I could have the dough
all ready for me to shape when I got home from work.
Yields
1 Servings