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questions on pita and other flat breads

Posted by liz_h (My Page) on
Sat, Jul 28, 12 at 17:32

Do you have any hints on finding a pita bread that easily opens into pockets? DH prefers this type, and also does the shopping. Are the puffy ones more likely to open easily? Is thick better than thin?


Follow-Up Postings:

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RE: questions on pita and other flat breads

The main thing to consider is how fresh they are - check dates before buying. You will generally have a better selection at a Middle Eastern market, but if you are buying at HEB, check for the "best by" date. I tend to buy the whole wheat ones, although they are slightly more difficult to open. If the ones you have are old or stale, spray them with a bit of water before heating them. I heat them on an open flame so that I can stop the heating process before they become toast. How you heat them is also important.

Lars


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RE: questions on pita and other flat breads

Lars, I'll definitely check the dates. What do you consider the best method for heating besides an open flame? My stove top is electric.


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RE: questions on pita and other flat breads

Without a gas burner, I would use a very hot cast iron skillet for heating pita bread. It needs to be heated at a high temperature very quickly. Maybe someone else has another method that works - gas burner is the best, but you can also use the barbeque grill, since that can get very hot.

Lars


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RE: questions on pita and other flat breads

Great! That's the way I heat tortillas, so should have no problem.


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