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 w
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/
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 kneadin
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 nonex
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 mo
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 w
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?
Most tortilla and pita bread recipes I see specifically call for cooking the dough in a cast iron skillet. At the moment, I only have stainless steel. My only
I wouldn't like to heat the oven just for making a pita bread for one sandwich. Could I bake it entirely in just a pan, just like some tortilla?
I'd like to pre-bake pita bread so that I can store it in the fridge and use them one at a time by heating them in a pan. Any idea how to do that?
I make 100% whole wheat pita bread often. I use whole wheat flour, yeast, salt water and a touch of honey to feed the yeast. I would like my pita to be more che
I have always been curious of why a pocket is formed in the Arabic/Pita bread, what causes it & why does it NOT happen frequently, for example, in flatbread
I bought a pita bread package, that I saw it writes: after opening keep in an airtight container and consume within 2 days. The thing is that I am keeping it in
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 nonex
I have started buying Kontos Pre-oiled Pita, and am super pleased with the product. They taste great and also seem to last forever on the shelf. .. but I have n
I am wondering which factors impact on pita pop. From some time I am trying to make it and the pita stays flat.