On 2005-08-19, Kenneth > wrote:
> On Fri, 19 Aug 2005 14:23:21 GMT, Randall Nortman
> wrote:
[...]
>>And how does one bake pita without a pocket? This is a question
>>that's been bugging me for a while, as every recipe for pita I've
>>found is for pocket pita. To avoid the pocket formation, do you roll
>>the dough thicker, or make it drier, bake at a lower temperature, or
>>what? (Sure, I could try all these things myself in various
>>combinations, but what a PITA, if you'll pardon the acronym-pun.)
>
> Hi Randall,
>
> I have not tried it (for this experimental purpose), but...
>
> My strong suspicion would be that a lower initial
> temperature would prevent the formation of the pocket.
>
> I suggest that because a while back IIRC I kept increasing
> the baking surface temperature in order to get a good
> pocket.

That makes sense. I wonder also if baking the pita on a baking sheet
might make more sense than directly on a stone, as is traditional. If
it's the burst of high heat that creates the pocket, then adding a
little insulation should help to prevent it. Plus, the pocketless
pita I've had is usually quite soft and flexible, so crispness isn't
really the goal.

Perhaps this weekend I'll test the lower temperature idea, both
directly on the stone and on sheet pans. I usually bake pita at
450F-475F, so perhaps 375F would be a good starting point.

--
Randall