This recipe was was good, but nothing to write home about. Like others, I don't have a bread machine and had to knead the dough by hand. I had to add more flour to the dough (at least half a cup) b/c it was so sticky. But after the additional flour and some olive oil rubbed on my hands, I was good to go. My results were about 50/50, as far as puffiness goes. Let me first say that none of them were burnt or tasted bad. Only about half of them puffed up like they should; about a quarter didn't puff at all and the remaining quarter puffed in sections. You want to make sure that you at least have an even thickness when you roll it out. Yes, it does sound like common sense. My issue was when I would transfer the dough from its resting spot to the wire rack, it would stretch too thin in the middle. After a batch or two, I decided to cool my pitas in between two damp cloths- I found that made the both the top and bottom soft. There is nothing outstanding about the flavor, kinda plain (most pita bread is). Adding some spices to the dough might give it a bit more flavor. Regardless, I'm going to make my 'rejects' into pita chips.
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This recipe was was good, but nothing to write home about. Like others, I don't have a bread...