Pita recipe here , error on page?
I made the pitas liston the right side of the page from this site. I think the water is too much . I made them as instructed and it unusable, then I looked at the recipe, 2.5 (or 2.25) water to a pound of flour , I added more flour salt, they came out ok, I guess. I play in the kitchen so, I sued soem speldt, in place of wheat flour. I took hald and made pita (some had pockets, some did not), the other half I simply rose forst coating it with seseme seeds then slitting it , allowing a good rise. Every one loved the bread, didn't like the pita. I really was trying for the pocket, and some worked others did not work.
One day I will do the lentil bean roti trick I watched the women do at a restaurant I did electrical work for.
They took a lump of dough say 3-4 ounces, poked a hole in it, then filled it with about a tblspn ground cooekd lentils, sealed it, then rolled it to a disc, real big like 14-16 inches then panfried 'em. , not too dry, very flexable. When you order a Roti (say curried chix, they take this put a nice schmear of spudes a ladle of chix filling then pull up the sides, and it looks like a huge round knish or burger. to eat you open it tear off bread and scoop up the stew, no forks, well I used fork. I tried to tell the owner, for people in USA who work in office , debone everything, cook the bones in the stock, but remove them. People will pick them up and bit it like a burger. He went out of biz. sadly. His carribean food was great.