My second attempt was, in the end, a dismal failure. I got very hard, dense pita. Only one or two of them kinda puffed up. Where did I go wrong? I think it was too much flour, but I really did feel like I got the consistancy right. Hmm. I will have to try again – but first I’ll get the “Good Eats” episode from Chris, and see if that helps understand it a bit.
I also wonder – could the fact that the white flour I used was almost NINE YEARS OLD have anything to do with it? (Yikes!)