TEACH ME TUESDAY: Pita Tips

After making several batches of pitas 

from my master dough I have used 

these tips... 

AND made it a whole lot easier!!!!!

Imagine found here

I use my master dough to make pitas but  
will pinch off 2 portions-

I use 

Artisan Bread in 5 minuntes a Day 

"Bule" Master Dough

1. Roll out in a rope, and pinch off 10-12 small pieces. 
2. Place balls on floured surface. 
3. Let sit covered for 10 minutes. 
4. Preheat oven to 450 deg F- 
5. Make sure rack is at the very bottom of oven.  
6. Be sure to also preheat pizza stone.

• Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick. 
• Once placed in oven add 1/2C water to broiler pan to create steam 
• Bake each circle for 4 minutes until the bread puffs up. 
• Turn over and bake for 2 minutes more.  
• Remove each pita with a spatula from the baking sheet and add additional pitas for baking. 
• Take spatula and gently push down puff. 
• After cooled, immediately place in storage bags.

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. 

Be sure to use THICK freezer bags when storing in the freezer.

I even will wrap pitas in paper towels 

to prevent the ice crystals from forming 

on pitas and making them soggy.