So i was recently in greece and saw this guy making fresh pita for his gyro store.
The pita was made on a griddle and was poured on (he made a premade mix, just like how you would find one of pancakes made)
Any ideas of how to do this? anyone have a recipe? instructions? videos?
i grill/rottiserie meat all the time... and the concept of being able to produce fresh pita (pourable) and still have it soft and chewy warms me up inside!!!
your help/assistance would be greatly appreciated! thanks!!!
Hello to all the bakers and Loafers! I'd posted about 5 months ago about my upcoming camping journey around the Mediterranean, and received so much wonderful advice... I can't thank everybody enough for their kind, helpful ideas, or begin to tell all the traveling tales.
Apart from a broken camp stove (aaah!) I did discover a number of fantastic, unique local breads, but I will have to wait to post some pictures and descriptions of those (though I promise I will!)...