About this recipe: This pitta bread can either be baked or pan-fried. Both give different results, so feel free to experiment. Enjoy on their own, as a sandwich wrap or with Greek dips and spreads.
Pastry flour has a reduced amount of gluten compared to plain flour. It produces baked items that are delicate and crisp. You can substitute in the following. You will need to blend 120g plain flour with 1 tablespoon corn flour for this recipe.
I made the pita bread with my own modifications. I changed the portion of pastry flour to 1 1/4 cups of bread flour. I also substituted 1 tablespoon of honey instead of 1 1/2 teaspoon of white sugar. I used a standmixer with the dough kneader attached, then hand knead after that. Not mentioned in the recipe..., you need to put the dough in a warm area and let it rise for 30 minutes. Knead it the second time. Do a baguette roll to the dough (the technique can be found here). Pre-heat the oven to 500 degree F with the pizza stone inside (rack in the lower third). Cut the dough into 12 small pieces. Stack two pieces then roll them together (so the dough would have more air). Make sure the rolled out dough is near paper-thin (VERY important and this is what makes this recipe a pita instead of a thin crusted pizza dough). Spray some water on pizza stone before place the thin dough on top. Baked for 5-minutes or until it's slightly browned (so it'll be slightly crispy, puffy alone is not enough! Use your oven light to monitor). When ready, flip the lightly browned & puffy pita over (upsidedown) on a flat surface. Soak a piece of paper towel with water, then use it to press the pita down (slowly or it'll break). After the pita cooled to room temperature, put it in an air-tight container, if not consumed immediately. - 16 Mar 2006 (Review from Allrecipes US | Canada)
Did not get soft at all. They basically weren't pita breads, more like hard pizza shells. - 27 Apr 2000 (Review from Allrecipes US | Canada)
Amazing recipe, I can't believe how much they charge in the store for something that is so easy to make yourself at home. They even have the pocket inside! I baked mine on a pizza stone. They turned out great. - 31 Dec 2008 (Review from Allrecipes US | Canada)