Pita bread tips

Yield: 1 Servings

Measure Ingredient

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.

From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : <eat-lf@...> (Deborah Kirwan)

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