February 11, 2011 - 3:02pm
Pita Question
Hi,
I have a question about pita breads. When I make pita breads I have no problem with getting them to puff up and expand like I want them to. What I was wondering about was do all pitas made in home style ovens end up with all or mostly all of the " crumb " on bottom side of the pita, the side facing a baking stone? I usually end up with the opposite side being almost like a thin crust with no crumb on that side. Bakery made pitas don't seem to have that problem.
Rodrip
Share
and I don't know if this is the reason or not, but I roll mine out from both sides. I think, because this lets both sides pick up flour from the board, it drys both surfaces a little more evenly, leaving the "weak spot" where they cleave apart, closer to the middle. I can't make any guarantees, but if you are doing all your rolling out from one side you might want to try this on a couple and see if it makes a difference.
Good Luck
OldWoodenSpoon