Tips: Homemade Pita Bread

Boy, THESE are interesting, eh? My first favorite
is the one which calls for "chicken peas" .. no doubt
for the reluctant vegetarians among us ;-).
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What interested me about the O'Neill recipe was the
baking soda .. wow .. there are a couple in this that
use it, too .. and one with yeast. Fascinating!
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I got my scoop this afternoon and I'm thrilled!
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as ever, thanks, Joe :-)
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Janet
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PS if anyone has never made your own pita, it is easy
and FUN!! (roll out pizza dough fairly thin and bake
on the bottom shelf at 500-550 for 3-6 minutes or so
(your oven may vary from mine .. takes about 4-5 in
mine. They puff up pretty quickly and when they are
just mottled, take them out, let cool on a rack for
5 minutes, then put in a bag (I use paper, don't
suppose it matters, though) so the steam will keep
them soft. The first time, I'd roll out 2 of different
thicknesses and see which you prefer. I prefer them
thinly rolled cuz I don't like them too doughy ..
you may like them doughy, though. Pretty soon you'll
know how you want to do the rest of them. If you
have a pizza stone, here's a great use for it .. I
use a pizza screen usually but would use my stone or
baking sheet otherwise. This is SUCH a magical thing
for children to watch. I've even skipped the 2nd rise
altogether and not raised the rounds before baking
and been happy with the results. Use virtually any
yeast bread dough for this.
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Janet