ADVERTISEMENT
Serve your pitas warm, stuffed with falafel, hummus, or grilled meat. Store cooled pitas in an airtight bag for up to 3 days or freeze for longer storage. Reheat in a toaster or warm pan.
Variations:
Add herbs like rosemary or oregano to the dough for extra flavor.
Use part whole wheat flour for a more rustic version.
Brush with garlic oil after cooking for a delicious twist.
FAQ:
Q: Why didn’t my pita puff up?
A: The pan or oven may not have been hot enough. Also, make sure your dough is rolled evenly and not too thin.
Q: Can I make this dough ahead of time?
A: Yes, refrigerate the dough for up to 24 hours. Let it come to room temperature before rolling.
Q: Can I use whole wheat flour only?
A: You can, but the pitas may be denser and less puffy. Try a 50/50 blend for better results.
ADVERTISEMENT
