How To Make Pita Bread at Home — Cooking Lessons from The Kitchn


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Flip again and bake another 1-2 minutes, until puffed and toasted.”,”image”:{“id”:”321fc1dbc1467cefa24c946f5b8c55ce7a57dcc5″,”width”:540,”height”:540,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2012-09-17T17:24:19.000-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51bca4d3dbd0cb1eb400102f”,”focus_z”:null}},{“image_id”:”5c72f5ea9d196bf6d2f23d9169585c0f265f2654″,”caption”:”Pitas on the stovetop (on the left) will develop toasted spots but don’t always puff as much, while pitas baked in the oven (on the right) usually puff much more impressively but stay pale.”,”image”:{“id”:”5c72f5ea9d196bf6d2f23d9169585c0f265f2654″,”width”:540,”height”:540,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2012-09-17T17:24:35.000-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51bca4d5d9127e2534000dd1″,”focus_z”:null}}]};

Whether we’re talking falafel or deli ham, pockets of pita bread are one of my top choices for sandwiches. So portable! So neatly contained! So easy to eat! The pitas you make at home are worlds apart from the stuff you buy in stores, and watching them puff to glorious heights in your oven or on your stovetop is culinary magic at its best. Here’s how we do it.

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