You take a pita, and carefully trim off the edges, then cut into eight wedges and separate them, put them on a cookie sheet, inside side up, brush with oil or spray if you have a sprayer and sprinkle with seasonings of your choice and put into a 300 oven until browned a little and crisp. Linda C

You have discovered some of the alchemy of cookie textures - at least as they affect your particular recipe. When you know the alchemy, it helps you to pick the type of cookie you want from the ingredients list in the recipe to begin with, as well as the ratio of ingredients, or the knowledge helps you to alter a cookie recipe to get the results you want. Cookies are formulated a lot like cake, except there is less liquid. You can alter a recipe intentionally or unintentionally. Just adding or decreasing the amount of flour by a tablespoon or two will get different results. Leavening agents in cookies contribute to the flavor, texture, spread, and color. Baking powder helps to produce a lighter-colored and puffier cookie. Baking soda makes a cookie spread and brown more. You can substitute a small portion of the flour with rice flour to make cookies crispy. Make your own rice flour by milling short- or medium-grain rice in a coffee/spice mill. Long-grain rice doesn't work as well for baked goods. The amount of gluten in the flour you use can also alter the texture. If you accidently use bread flour instead of all-purpose, you'll find a tougher cookie as a result. Gluten absorbs a lot of moisture - alter the amount of gluten in the flour, and keep the same hydration, and you'll get a different texture. Butter VS Shortening - Butter contributes to a crisp cookie (think shortbread cookies). Shortening typically contributes to a cakelike and softer cookie, but they are also crumbly and more dry (which seems to be a contridiction of characteristics - much like getting puffy, chewy cookies which are opposite attributes when talking about cookies). If your cookies soften after they are in storage, it's probably moisture migrating from the crumb of the cookie to the surface of the cookie. There is more moisture in butter than shortening, but by under-baking cookies, some of that moisture remains in the crumb which migrates to the outside. Other ingredients in the cookies can also absorb and hold moisture, which migrates to the surface. There are a million and one things that contribute to the finished product when you talk about attributes of a cookie. Everything from sloppy measuring to the type of pan you baked your cookies on, and everything inbetween contributes something. And just when you think you have it all figured out, you bake your T & T recipe on on a humid day, or use new bakeware, or have the rack in the oven in a different place, or didn't allow the dough to rest a few minutes before forming the dough balls, or your kitchen was hot and the fat in the dough melts before you get the dough onto the baking sheet, or your butter was too soft when you mixed your ingredients, or, or, or.....and all the sudden you have a new end result to your T & T cookie recipe - asking "WHAT HAPPENED"? I think I'm having flashbacks to judging cookies at too many fairs (LOL)! -Grainlady

I know this is a little late to respond, but I make Rotis all the time. I try to limit the amount of wheat I eat, and using flat breads makes that simpler. I always use whole wheat flour, I find King Arthur the best, because it is finely milled and it makes for a smoother dough. Rule of thumb 1/2 as much liquid as flour. So if I am using 1 cup of flour, I use 1/2 cup water (I often use a tablespoon of whey or even yogurt or kefir - adds a little more flavor to the roti) and salt usually between 1/2 & 1 tsp. The dough is always going to be a little different. If the dough is sticky, I add a little more flour, just enough to make sure it is not sticky. I roll it in a ball and coat it in olive oil then let it rest for at least 15 minutes but usually overnight. (Soaking the dough helps remove the phytic acid, making the nutrients more available. This also makes for a more flavorful roti, as it will sour a little.) I knead the dough briefly to mix in the oil, then roll into little balls, which I flatten and roll in flour until I roll them into disks about 6". The trick with rotis is to make sure your pan is in the right heat zone. Too cool, and the roti will just sit on the pan without puffing, too hot and the roti will burn. I normally use a medium hot...it will be different on every stove. Often my first roti wont puff. If it doesn't puff a little, it will be too dense and a little unpleasant to eat. I just remove it and raise the temp before adding the next roti. Once I have the right temp and the rotis puff before burning, I add the original roti back on. Usually within a few seconds it will puff. I use a spatula to press down on the areas that don't puff, to encourage them to puff. ( I only press down on the cooked side, so not until I have flipped the roti at least 1 time.) I think I generally get about a dozen rotis per cup of flour. I don't usually try seasoning them with anything until they are cooked, because I use them for everything. I have slathered with peanut butter, and sprinkled choco chips and covered with a second roti, back on the grill. I make grilled sandwiches with them, eat scrambled eggs in them, use them for tacos/burritos, heat them, and coat them with cinnamon and sugar, they make great quesadillas, and I even throw them back on the griddle on low heat/or in the oven until they get crispy, and use them for crackers.

Thanks for the project. It gave this stay at home something to do for an afternoon. They are more cake like, and don't have the buttery brown sugar taste of the original Tollhouse recipe. So while they are definitely good, I prefer the Tollhouse version, to which I add a couple of extra tablespoons of flour.