Roll out the Boule Bread Dough in 4 very thin rounds or in one large pita bread round, putting flour on your hands, and baking sheet.
Preheat the oven to 500 degrees and turn your fan over the range on to high, on case the flour burns.
When I do these again, I will simply cook them on the griddle like you would a tortilla. That seems to be what the majority of cooks do.
Chef John cooks them that way, and that way you can force the air into the pitas that are opening. It’s in the video on my site. I watched him do it and it almost guarantees you’re going to have pitas that open up.
Cooking on a griddle is better technique of cooking pitas, and more traditional than baking them in a high oven, but I wanted to see if it worked.
Two of them opened up but not the way I want I wanted to see- like balloons to where they’re fully open.
I’ve ever seen do it on a griddle they open and what you have to roll em or leave em. And that’s what I say about that!
This technique that I used was in the Artisan Bread in Five Minutes a Day. No offense to Francois & Hertzberg but the technique I don’t care for, but the bread recipe is awesome. I’d they were cooked on a griddle you wouldn’t worry about burning the things because you’re standing over them monitoring the entire cooking process. But it isn’t bad for a first try.
Written by Paulette Motzko
All photos taken and edited by Paulette Motzko, PLM Studios
Copyright March 2016