Appears in Cook's Illustrated September/October 2018
The tender chew and complex flavor of fresh-baked pitas are revelatory. Once you've experienced homemade, you'll swear off supermarket rounds for good.
Our recipe creates tender, chewy pitas with perfect pockets, every time. We start with a 50/50 combination of high-protein bread flour, which encourages pocket formation and increases the pita's chew, and whole-wheat flour, which contribute...