My pitas are a little puffy (nothing like alliteration). I had to run an errand while waiting for them to rise and they ended up getting longer than they were supposed to. It wasn't something I could help but I would plan a little better next time.
It didn't stop the kids from digging in though. They loved them. And I have to admit that even puffy, they were pretty darn good for the gyros.
This recipe is written for a bread machine but it's very easy to convert that to a manual recipe. Instructions can be found here. If you want the 'pocket' to be easy to locate, you can let them get puffy like mine did. It worked quite well for that. Enjoy!Bread Machine Pitas
1 1/3 cup water
3 tablespoons olive oil
1 1/2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
1 1/2 cups whole wheat flour
2 teaspoons yeast
Put ingredients into the bread machine in order listed. Run the dough cycle on your machine. When the bread machine beeps, pull the dough out of the bread machine and divide the dough into ten pieces. Roll each piece into a six inch circle. Place these on a baking sheet (or your pizza stones) and let them rise for twenty minutes (I can fit about four rounds per pizza stone or three pitas per baking sheet). Bake at 500 degrees for three minutes. Using a spatula, flip the pitas and cook for another three to four minutes on the flip side.
Side Note: When you pull the pitas off of your baking sheet, wrap them into a damp kitchen towel for a few minutes. This helps keep them from drying out. Once they are cool, you can store them in a food storage bag. Freeze extras for a rainy day! After the pitas have cooled, slip a piece of wax paper between them and store in a freezer bag. You can take out what you need…when you need it!
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