Pita Bread

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Pita Pockets

by on January 12, 2011 · 18 comments

pita bread

’ve made pita before, but in the past it ‘s always been the flat type with air bubbles here and there. It tasted okay, but I wasn’t getting a pocket and couldn’t figure out why. This week I tried a couple of new recipes and started combining techniques. What I realized in the end was the key to getting my dough to puff was a fiery hot cast iron skillet and a 500 degree oven.

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Published on January 12, 2011