Pita: Round 3

Dan Goldwasser Cooking

Ok, after watching the “Good Eats” episode on baking, I figured that I would give the pita another shot. (Also, I don’t have any bread in the apartment.) So, This time I made a yeast starter, so that it would ferment longer than the “recommended” 15 minutes. I left it in the fridge for about 5 hours, and then gave it a whirl. I have to say, I kinda threw out the recipe. I knew what the dough needed to feel like, so I worked until it got there. Then I let it rise. The only thing is, I am not sure I let it rise enough. But – it more or less worked! The pita puffed up in the oven, but I think I still did something wrong – the “split” didn’t happen evenly – in fact, I ended up with what was close to tasting like matza on the top, and pretzel on the bottom. Don’t get me wrong – it tastes fine, it’s just not traditional pita! Round 4 will undoubtedly take place in a few weeks…