I have made pita twice recently, both times it stayed puffed after baking. I know when I have bought it from the store it was flat.
It tastes great, it is just difficult to store.
Pita, is it supposed to stay puffed up?
I have made pita twice recently, both times it stayed puffed after baking. I know when I have bought it from the store it was flat.
It tastes great, it is just difficult to store.
21 Comments
pennomi@lemmy.world · 18 pts · 104d
nocturne@slrpnk.net · 2 pts · 104d
Just my rolling pin.
Kolanaki@pawb.social · 13 pts · 104d
When making bread becomes a PITA.
EyIchFragDochNur@lemmy.world · 8 pts · 104d
Perforate it before baking so the air can escape
defaultusername@lemmy.dbzer0.com · 6 pts · 104d
My guess is it got a bit toasted while you were making it. Is it crispy at all? Pita usually isn't crispy.
nocturne@slrpnk.net · 2 pts · 104d
It is a bit crispy. Less so than the first batch, but I added oil and sugar to the second to help soften it.
BCsven@lemmy.ca · 3 pts · 104d
Sugar also helps it turn crispy.
defaultusername@lemmy.dbzer0.com · 3 pts · 104d
Maybe try cooking it for slightly less time.
EDIT: Also when you're done cooking it, wrap it in a towel. When you cook more, wrap it in the same towel. This will help to soften the crust through a steaming process.
nocturne@slrpnk.net · 2 pts · 103d
The last time I made them I put them in a bowl lined with a towel, and then covered the bowl with another towel. That seemed to help some. I cut the cooking time down from 6-8 minutes to 5. Going to drop the heat some tomorrow. I still have half the batch to bake for my pathfinder game.
Darnton@piefed.zip · 5 pts · 104d
No. You have to take it out of the oven earlier. It shouldn't be crispy, but soft.
southsamurai@sh.itjust.works · 4 pts · 104d
Yeah, I'll echo the lack of holes being the issue. If you check commercially made pita, there's perforations. You might also wanna dial back the temp a tad to reduce crisping
That being said, puffy pitas are perfectly normal. They tend to be softer though
bitteroldcoot@piefed.social · 4 pts · 104d
At first glance I thought it was a turtle and you were a vet.
But then I saw the second picture and thought, "You killed a turtle? You monster!!!!"
nocturne@slrpnk.net · 6 pts · 104d
Then I stuffed it with buffalo ranch soy curls and lettuce.
bitteroldcoot@piefed.social · 3 pts · 104d
poor mr turtle 😔.
I use to eat them with peanut butter, heirloom tomato slices and thousand island dressing, but I'm kind of strange.
sydd@lemmy.world · 1 pts · 103d
Did you cook the turtle before you ate them?
bitteroldcoot@piefed.social · 0 pts · 103d
I guess that does read like I eat turtles. But I was talking about eating pita bread.
But of course you have to cook turtles. Darwin ate a lot of them https://alloftheanimals.com/what-charles-darwin-consumed-while-aboard-the-beagle/
PunnyName@lemmy.world · 2 pts · 104d
how big are they each before cooking? 40g a piece is a solid point. also, how are you cooking it?
this is a solid video with recipe and at home cooking methods: https://www.youtube.com/watch?v=PXlo1L_p42U
nocturne@slrpnk.net · 2 pts · 104d
They are 113g each. Baked at 450°/232° for 5 minutes on a baking stone.
PunnyName@lemmy.world · 2 pts · 103d
Sounds like the only issue could be size. Since you've got so much more mass, you've also got that much more gluten to keep things thick and stable. Drop to about 40-50g each, get 'em nice and flat, and cook like normal with a little less total time, and you should have a proper rise and deflation. Good luck!
rossome@lemmy.ml · 2 pts · 104d
Check out America's Test Kitchen's recipe, it's my go-to: https://youtu.be/ZK0ayq4as5c
Cort@lemmy.world · 2 pts · 103d
Won't help with the puffiness (other commenters are probably right about it being over baked), but I recently learned that chalupa shells are deep fried pita bread. Just in case you need an excuse to experiment more
nik282000@lemmy.ca · 1 pts · 103d
I stack them after baking and flatten them out a little. https://i.imgur.com/QOhmfOj.jpeg