The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Making Soft Pita

rthryhorysak's picture
rthryhorysak

Making Soft Pita

I am looking for a way to keep pita bread soft. Not necessary a recipe, more on in site as to how I would achieve this. I have access to a large wood fire oven, but my pitas are always too crispy, even after 1 min. so I can't stuff them without cracking. 

I was thinking adding more olive oil, but I have yet to try it.

Lechem's picture
Lechem (not verified)

I have no experience with this but in the TV programme Masterchef they advise no oil. 

jimbtv's picture
jimbtv

I have no experience either but have seen some of my favorite wrap shops steam each pita for about 10 seconds before they try to use one.

The only other think I can think of would be to increase the hydration bake for the same amount of time, then seal them when they come out of the oven. The additional hydration might soften the final result.

 

tacosandbeer's picture
tacosandbeer

when I do flour tortillas on a comal, they go straight in to a tea-towel-lined glazed clay warmer. The residual heat steams them, the towel keeps the steam from making them wet, and by the time I am done cooking the whole batch, they are soft enough to use. Might be worth a try?

rthryhorysak's picture
rthryhorysak

Thanks for all of the suggestions. I was thinking, I will try to mix the recipe with a naan bread and add some yogurt to keep it softer