my GUESS is that your stoves and placement in the over are making the difference in puffing or not. and a less than hot stone may be a problem too.

find that sweet spot--my guess is near or top rack, with a preheated cooking sheet, pitas placed on parchment, with a peel.

and proving isn't so important, the puffing is from steam, not yeast. roll them out and into the oven rite away.

here in new mexico we puff flour tortillas and sopapillas without yeast or any rising agent, just steam[when we want them to puff].

btw, i just use my general bread dough/focassio/pizza recipe for pitas too. works fine.

• Reply