I learned how to make pitas a little while ago. I mix, knead, and roll them out myself, and then bake them in a hot oven. It's so cool how they puff up while they cook. It's something a lot of people would find tedious and time-consuming, but it's the sort of thing I enjoy doing. I like feeling the instinct required to bake things, feeling the moisture, the texture, the way the dough springs back on itself. And the satisfaction of seeing a pile of rustic-style pitas on your breadboard is a treat.
Those look amazing! I'd love the recipe, maybe one day I'll be inspired to try it.
ReplyDeleteHi Amber!I use the recipe found here:
ReplyDeletehttp://www.thefreshloaf.com/recipes/pitabread
I reduced the salt by 1/2 a teaspoon - it was a bit too salty for my liking before. Enjoy!
Mm pita bread. I tried it once and it didn't work out. Perhaps I'll try again soon. I don't know what went wrong.
ReplyDeleteI think this one is a good recipe because of the yeast. I don't think I would have been so successful with a non-yeast recipe!
ReplyDelete