The first thing I think of when describing these is FUN! I just love different methods of delivery for all sorts of foods.
Now on a slightly different note: I did not exactly have what you would call success with this recipe, they didn't bubble up really at all. I cut them in half, cut out some of the bread and still filled them, and they were delicious!
But I think I can chalk up this failure to having no experience making this type of bread, and I am DETERMINED to figure it out. So I am sharing the recipe for those of you who know all the secrets. And as for me, well I will do "Pita Revisited" when I figure out all those secrets! Hopefully in the next few months. leave a comment if you have tips/advise for me!
Mix well, then add the yeast mixture, as well as 3 cups of unbleached all purpose flour, 1/2 a cup at a time. Mix well with each addition.
Feel free to change up the amounts of each flour if you want to. I didn't have pastry flour so I used two cups of regular whole wheat, put it in the food processor for several minutes to make it a little more fine, then added 4 cups of the white.
I used the dough hooks on my hand mixer, but you can use a stand mixer if you have one. Or you can mix by hand.
When the dough leaves the side of the bowl scrape it onto a floured work surface and knead about 5 minutes. You want a firm, but soft, dough. It kinda feels like a sweet roll dough.
Gently deflate the dough and divide in half.
Place the pan on the baking stone and bake 10-12 minutes. Then do the same with the second 8.
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