The New Bakers Dozen
Pita bread

The The Bakers Dozen: Pita bread
By c on Monday, October 09, 2000 - 07:36 pm: Edit

I'd like to make sandwiches using homemade pita bread. The problem with my pitas though is that when they puff, one side always comes out much thinner than the other. Hence, my delicate pitas cannot handle hefty sandwiches. Is there any way I could make them puff evenly?

By Mikeh (Mikeh) on Tuesday, October 10, 2000 - 12:33 am: Edit

I'm a pretty good bread baker and I too can't make pitas as consistent as the commercial brands. My theory is that I can't my oven hot enough.

By Bakerboy (Bakerboy) on Tuesday, October 10, 2000 - 03:34 am: Edit

Hello there, I used to make pitas at a bakery for schools, hotels, and Northcenter Foodservice. We used a special oven. I would think it would be very difficult to make them at home. They wouldn't all come out evenly, some would be thrown out sometimes. They would have to adjust the oven a lot. That was one of the hotest ovens I have ever had to work with. There was a metal conveyeor(sp.) and I would use a small metal peel, or sometimes by hand and take them off this cabinet contraption we had and flip them onto the conveyeor and stagger them. This oven was really strange, it was like something out of the industrial reveloutions dark ages...But I did have fun at that job even though I was only paid $5.35 per hour.

By W.DeBord on Tuesday, October 10, 2000 - 08:44 am: Edit

I may have a memory problem here.... but I thought I made them (years ago) on a griddle??. As I recall I had the same problem....but they tasted great (worth the effort).

Could you make them a bit larger and not attempt to split them, instead cup/cone them and put the fillings in the center and tooth pick or wrap them? That's what they do at street fairs.

By c on Tuesday, October 10, 2000 - 08:55 am: Edit

Yes, I used to make them on a griddle, but of course the oven is faster since you can bake a couple at one time. Also, at least in my experience, on the griddle I get a soft pita, which is nice, but sometimes I like them just a little bit crispy. Until I find a way to make them puff evenly, I'll keep your suggestion in mind as to using them as wraps instead. Sort of like a tortilla, or a lavash, no?

By Quartet (Quartet) on Tuesday, October 10, 2000 - 09:29 am: Edit

Are you baking on a stone? I've had good luck baking them in a very hot oven, say 550, on a stone. That initial blast of heat pushes them apart really fast and, for me, they've come out pretty even.

By c on Tuesday, October 10, 2000 - 06:48 pm: Edit

Unfortunately, I don't have a stone. I just place them on baking sheets. Will be scouting for one.

By Ramodeo (Ramodeo) on Wednesday, October 11, 2000 - 05:30 am: Edit

Don't spend lots on a stone - just pick up some unglazed quarry tiles and line the bottom rack of your oven with them. Season them a little by heating and cooling them gradually. You should be able to find them for $.60 to $.70 per 8" square tile at home improvement stores.

I've done pita on mine at home and they come out pretty well. I remember having the same problem as you when I used to make them at home on sheet trays as a kid.

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