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Pita question???

8 years ago

So I have made pita since I was a kid. I SHUDDER to think what I did to my parent's poor oven - blazing hot long long preheat with cookie sheets on the bottom of the oven impeding air flow , throwing ice cubes or water into the broiler for steam....

Anyway now I have a woodfired oven that gets very very hot. Someone has asked me to make a bunch of pitas (100+). I like pitas to have a little browning but still be bread not crackers. Otherwise they remind me of untoasted english muffins - barely edible. I am finding that difficult in my WFO. They want to be crackers.

Any recipe tweaking advice for me? More water, honey or oil? It will already be a production keeping the oven hot for that many loaves.

I am trying the recipe on the fresh loaf site - which seems wetter than the recipe from the Peter Reinhart book that I had been using.

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Comments (3)

plllog
8 years ago
I'd suggest finding a recipe on from a Middle Eastern source, instead.

Are you making the spongy (bready) kind, or the hard kind?
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Lars/J. Robert Scott
8 years ago
I think less water might be helpful and perhaps less oil instead of more. Adding oil makes the dough stretchier. You can also try making the pita somewhat thicker.

I've made lavash, but not pita, and it also came out like crackers, but that's because I baked it too long.
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coconut_nj
8 years ago
last modified: 8 years ago
I also think you have it too close to the coals. Try starting on the opposite side of the oven. Then as they're almost done move closer for last few seconds as you start one or two more on far side. Should be able to work about four at a time by shifting.

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