I am going to try my hand at pita bread using the recipe posted under favorites on this site. I will be serving them with dips so do not want a pocket. How do I avoid the puff in the oven that results in the pocket/ From reading the comments following the recipe I am inclined to make the breads thicker. Is this right? Other suggestions? Thanks in advance.
Maybe this is a bit silly, since I've already exchanged messages with a few of your wonderful selves and posted my own question about how best to bake bread on a Coleman camp stove - and I received so many fantastic ideas and suggestions - but I hadn't really given an Official Introduction; essentially, I'm a writer and stumbling but devoted baker living in Hungary, and I've been so enthralled by the whole Fresh Loaf community.
I'll begin with another thank-you to all those who responded to my previous/first post, my questions about baking while camping. Using all the help, I'm planning upon trying bread-steamed-in-a-can, or crumpets, or English muffins quite soon. Last night, however, I had success.(!)...
I made Pita! My first time. I had thought, maybe, there was some voodoo involved, but there isn't.
I used Beatrice Ojakangas' "Whole Wheat Pita Bread" recipe on page 277 of "Great Whole Grain Breads". I stuck the dough in the fridge overnight, planning to pick up her instructions after the kneading. But the recipe got confusing. If I took her literally, I would "preheat" the oven to 500 after I stuck the rounds in the oven; didn't make sense since I was baking only for 4-5 minutes and in three batches.
Are there any types of bread you can cook directly on a grill/bbq without using the BBQ as an oven. I figure there must be types of bread in some cultures that have some nomadic roots that do this as who is going to lug about an oven.
I don't care about authenticity more that it's always good to have freshly cooked bread with a BBQ and cooking it on the same grill would be handy.
I imagine that you need to use a flat bread so it cooks fast so something along the lines of pita breads might be an option.