The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pita Bread Disaster

christilyn's picture
christilyn

Pita Bread Disaster

So...I made pita bread today and my pita has no pockets. :(

The only thing I can think of that I did wrong was omit the honey--I used bulk yeast and activated it in the warm water and planned to put the honey in the yeast/water mixture.

The dough did double...

Any ideas as to what I did wrong?

Floydm's picture
Floydm

Did you bake them on a preheated surface? Like either a baking stone or a baking sheet that had been in the oven a while?

If the surface they bake on isn't hot, I don't think you'll get that pop that produces the pocket.

That is really the only thing I can think of. That or perhaps not rolling them out thin enough.

christilyn's picture
christilyn

I did preheat the stone...and I was actually concerned that I had rolled them too thin. But maybe I hadn't. The finished product (which was still good! Just not a pocket!) was about 1/2-3/4". Does that sound like a dough that was too thick?

I want to try this again tomorrow! :)

Floydm's picture
Floydm

A 1/2 to 3/4 inch after baking? That sounds a bit thick, I think... About the thickness of a normal slice of bread, eh? That is definitely thicker than pitas typically are.

You can see in this photo from my pita post that they are awfully thin when they go in the oven:

pitas

3 minutes later:

I hope that helps. Let us know how they come out tomorrow.

scarlett75's picture
scarlett75

I noticed that the thinner I rolled my pitas, the more they "poofed". Oh, and... the hotter my stone was, the better they poofed. :) The first time I made them, I put the stone in as I preheated... I got very little poof. The next time I made them, I had the stone in as I preheated, but then I got sidetracked and had the oven on for 45 minutes (at temp) before I actually got my pitas in. Those things poofed like mad and had nice air pockets (like the one's in Floyd's pic).

Yeah. If they were 1/2" to 3/4" thick, I'd say they were too thick. Also, I didn't use honey (because I didn't have any). I substituted sugar, so I'm not sure if lacking honey would cause them to be flat.

christilyn's picture
christilyn

Okay! Take two...

This time, I used 1 cup whole wheat and 2 cups unbleached white flour (same as before), remembered the honey, preheated the oven to 425 and let the stone sit in there for 15 minutes. Then lowered the temp to 400 and let it "cool down" for another 15 minutes. I rolled the dough nice and thin. I did get poofing...but it was by no means uniform or high like yours. It was more like sporatic bubbles. But they were very yummy. Scarlett75 told me that I shouldn't expect a "pocket" but rather just a light "tortilla" like bread product. I served them with hummus, taboulli, cucumbers, and some chicken kabobs (chicken marinaded in yogurt, dill, and garlic.) It was fabulous! Thanks!

Floydm's picture
Floydm

Sounds like a wonderful meal. Yum!

philly_loaf_lover's picture
philly_loaf_lover

This was a great recipe.  I was making some Moroccan food, including a cucumber salad, a chick pea salad, and some morrocan Tagine chicken.  Unfortunately, I was out of Pita, and for some reason, I was very hesistant to make my own.  I bit the bullet and tried.  I was amazed at how easy it was.  The dough prep was only about an hour and once I got the oven to about 500 degrees with a hot backing stone, the pita was fluffing up like nobody's business.  They tasted great, and the 16 I made were gone!!  thanks a lot.  I do think, that the secret to gettng them to puff is in the temperature of the oven.  I had it pre-heated to 500 F with a hot stone.   

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Atkins is great! more bread for me!!!