Here at Brazil Lebanese version of Pita Bread is not common. Pita Breads are made of various Standards and it leads to confusion. We have dried and flatened Bread that dont open a lot. I Bake a version of this bread i learned from The Fresh Loaf. The great secrets are basically 2. Very hot oven and Very hot sheets.And The second is to stretch dough at center until we almost could see trough thin dough. It makes a great difference in the Breads opening as they pop like pillows at the oven.

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