I love pita bread. And I like to think I a bit of a culinary wiz. But there’s something about pita dough that seems to flummox me. I’ve been using the recipe out of Julia Child’s baking book, and the first time I made it, it was wonderful. Though lacking the tell-tale pocket. Each subsequent time, it got worse and worse, even having raw spots in the middle of the pita. Having recently bought some hummus, and the fact that I go through massive amounts of pita, I decided to make some last night. And I think it was my worst batch yet. The Pita feel heave and dense, and although I haven’t cracked them open yet, I’m quite sure they are raw inside. Bleh.
So I’ve been doing some research online, and I think my issues stem from too high a temperature and not rolling out the dough sufficiently. I never bothered to roll it out because it would just spring back. Turns out, I have to let it relax a bit, and then try again. Hopefully it will work this time.
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