Here is a pic of my Pita I baked this morning. I was very happy with them as they all puffed up. I used the Olive Oil Dough recipe from the ABin5 no knead method made last night, and baked them on quarry tiles at 500deg this morning. I will be eating them with Falafel and tzatziki sauce, olives, Feta Cheese and stuffed grape leaves later.
Your menu and pita.
No fine pita like that should be eaten without a side of hummus to dip it in! All of it looks gerat.
Happy baking.
How long do your pita last? Hours, a couple of days?
I use what I need for that day or the next and freeze whatever is left for all my breads.