I tried this recipe a couple of months ago and it didnt puff....however... The Pita I've made twice (and puffed beautifully twice) were from the recipe "Plain Pita" on your site. I try to bake with whole grains when possible -so I used the KA white whole wheat... I have a note that it used less flour than the recipe called for. I have an electric oven (standard 3/4 size NY city apartment oven) that I have a pizza stone in... I dont have a peel (yet!) so I just used my hands to transfer the dough to directly on the stone. The only problem with this is I had to learn how to drop it on the stone without wrinkling or folding it and do it quickly so I didnt let the oven cool down too much as I was doing the transfer. Still, with a little luck and practice I got it. I also deviated from the recipe in that I let the pita puff and brown for more like 2-3 minutes on one side, and then flipped as necessary (some browned faster than others- I suspect due to the length of time I left the door open between pitas). None of the pitas took more than 3-4 minutes in the oven total. I hope this helps!!

• Reply