Proper, pocketed pita breads. The trick is to use a very hot oven, cook them one or at max two at a time, roll out 2-3 minutes before tossing it in the oven. Also, their surfaces should be floured, not oily!
Proper, pocketed pita breads. The trick is to use a very hot oven, cook them one or at max two at a time, roll out 2-3 minutes before tossing it in the oven. Also, their surfaces should be floured, not oily!
To keep these soft, they must be wrapped in a moist kitchen towel immediately after removal from the oven. The entire package should be placed onto a cookie rack until it cools.
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