Pita is Technique, Not Recipe


I have proven to my own satisfaction that technique, not recipe, is key for pita bread that puffs. I used 5-minute-a-day bread dough! Rolled it out while the pan heated, no rising, didn’t even get to room temperature. Into the pan over medium, no oil. Bubbles … flip … puff! Filled with hummus, leftover rotisserie chicken, tabouli, and olive feta from the farmer’s market. Yum! Too bad we finished the tzatziki yesterday!

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