Can anyone advise the best flour to use for flat breads? Some recipes say plain flour, others strong flour.
Depends what texture you're after. Strong flour will give you a chewier crumb. Plain flour will give more delicate crumb, and can help if you are looking for a more crisp product.
I had great results with King Arthur Bread Flour.
Ingredients to make 4 -10” pitas
525 grams of bread flour2 teaspoons salt (ideally fine-grain salt)1 teaspoon yeast
1/4 teaspoon garlic powder (optional)1 1/2 cups water, roughly at 100 deg. F1 tablespoon olive oil
For more details or pics see my article on my website http://www.mightypizzaoven.com/pita/