This was a pita bread fail. Or a flatbread not-quite-success. I really wanted it to be fresh, warm puffs of pita. But it would NOT puff!
We made the dough in our stand mixer and let it proof.
Than I divided it and rolled it into balls and let it rest.
Finally, I rolled out each ball into a disk and spritzed it with water.
At this point I have to apologize because things got hectic and I wasn’t able to capture a photo of the baking process. We don’t have the recommended pizza stone so we were using the alternative method: an upside down baking sheet in a very hot oven.
We preheated and spritzed and quickly dropped the dough disks onto the very hot baking sheet. First try: no puff. We waited for the oven to get super-hot again, more spritzing, more exciting/stressful dough draping on the baking sheet. More peeking through the oven window to watch for the promised puff. No puff. Not a pouf. Not a bubble.
We finished baking the dough and it was only after dinner that I read the comments section and learned that the pita breads of about half the commenters were also puff-less. Bubble-free. Flatter than flat.
Warm, freshly baked flatbread is probably better if you expect it to BE flatbread. It was nice. A little doughy maybe. But good.
Thanks for stopping by.
dianne faw 