September 5, 2010 - 12:57pm
pitta help for a newbie
Today is the second day that I have made he best pittas ever, from the recipe here [1], the only problem I have is that the recipe seems to make the dough really wet, I end up putting about an extra cup of flour in just to get it nice and sticky before rising. when I bake them, they puff up really well, but rather than have the airspace in the middle, it has a thick base (about 1/8") and a thin crispy crust on top. I made them again today, and one or two were almost there, but they are still thinner on top. Are home made ones always like this? or am I doing something wrong (not that I'm being all fussy, they taste amazing, just curious thats all)
Thanks