OH MY GOSH what's the secret to getting pita to puff correctly?
Holy hell! I thought I had perfected pita making during the winter. Now that it's summer, it seems much harder to get it to puff. It's driving me nuts! I dont know what to do!
Break off a piece of dough, shape into a ball and let it rest and rise and then roll it out flat without reshaping the ball, just flatten it. Let it rise a little bit then bake. The skin will act like a balloon and the trapped gasses inside will make it expand and puff up. Has nothing to do with Hell or being Holy. But I suppose a good deep breath first is almost as good as a prayer.
In winter the air is often much dryer making it easy to form a skin around a dough ball. If your humidity is high, try powdering the outside of the individual dough balls with more flour after shaping them.
Break off a piece of dough, shape into a ball and let it rest and rise and then roll it out flat without reshaping the ball, just flatten it. Let it rise a little bit then bake. The skin will act like a balloon and the trapped gasses inside will make it expand and puff up. Has nothing to do with Hell or being Holy. But I suppose a good deep breath first is almost as good as a prayer.
In winter the air is often much dryer making it easy to form a skin around a dough ball. If your humidity is high, try powdering the outside of the individual dough balls with more flour after shaping them.
Have you guys got a recipe for pita bread? i would love to give this ago myself
http://www.thefreshloaf.com/recipes/pitabread