Can anyone bring regular pita, white or wheat?
Preheat the oven to 500* for at least 1/2 hour. Then just use your refrigerated dough, roll out to 1/8" thickness. You can actually roll out a large amount of dough and then cut "mini" pitas from that if you like. Cook directly on the stone for a few minutes until it puffs. Wrap warm pita in a kitchen towel. (I don't really need to add "clean" do I?)
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