Wow! This recipe is fantastic! After reading several sad online blogs about pitas that wouldn't puff I must admit I was nervous about trying this recipe, but in the end they turned out great! I rolled the dough very thin (based on blog recommendations) and then let it rise for 15 minutes in a warm place before putting them in the oven. Next, I placed the pitas directly onto a well-seasoned pan I'd been heating in the oven. I put the pitas back in, tossed a handful of ice cubes onto the oven floor (this keeps the dough soft but not soggy), cooked them for 2-4 minutes and then flipped for another 3 minutes of cooking. They puffed perfectly and turned a beautiful golden brown. When I pulled them out I put them into a sealed brown paper bag until they cooled and kept making new batches. Since I made mine smaller than the recommended size I ended up with about 15-20 six inch pita pockets. I couldn't be happier!
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Wow! This recipe is fantastic! After reading several sad online blogs about pitas that...