Comments on: Whole Wheat Pita Bread – How to Get Pockets

By: Madam Chow

Madam Chow — Sun, 14 Sep 2008 14:53:32 +0000

I have to try this - my puffing needs work! Thanks for another great, informative post. last blog post: Good Ol’ Retro Green Bean Casserole

By: Jude

Jude — Sat, 13 Sep 2008 17:15:53 +0000

Arundathi – Good luck with trying out pita recipes!

Lien – Thanks!

Joelen – Yeast is fun — Just mix and uh, wait.

Tanna – That’s probably it — The WW Pastry I used was stone ground and it did feel kind of rough.

Susan – Got nervous for a bit. I hate wasting flour (I’m sure it’s the same with yo).

Dave – Glad it work well for me.

Nate – Hope it helps!

Adam – Was going to do falafel but didn’t have enough oil. Made Baba Ghanoush instead.

Kat – Was going to make a big flatbread but thought maybe it would work with a bit more time.

Pietra – Wish I could say the same thing. Sometimes they just deflate.

Mike – Good luck with your first try at pita!

Hannah – Making the tight balls really make a difference I think. It’s probably the most important thing to do.

noobcook – That would be fun — Good excuse to bake all day.

js – I think it likes you or something.

Grace – Hope it helps!

Barbara – It is fun — just make sure the balls don’t get stuck to each other (see last photo)

Zoe – Thanks. Can’t help but watch as they puff up.

Natashya – Never thought about that… “Relaxing” is probably for unwinding gluten that’s already there. Resting/autolyse is more for letting the gluten that is NOT there to develop by itself. Resting can mean the same thing as relaxing, too though. I think I just confused myself.

Sweetbird – It’s all photoshopped — Hari ng Tinapay? That sounds funny

Baking Soda – I think I melted my camera lens… I knew it was a bad idea to take pics so close to a hot ovem.

By: Baking Soda

Baking Soda — Sat, 13 Sep 2008 11:42:41 +0000

Love your pita's and the step by step pics (the oven!). Puff the magic dragon pita. Interesting read on the difference in flours, never fails to amaze me. last blog post: On their way to

By: sweetbird

sweetbird — Sat, 13 Sep 2008 04:14:51 +0000

Jude, will you do me a favor and post something you’ve failed horribly at? Why? Because I’m petty. And you’re awesomeness hurts my eyes. I’m going to start calling you the God of Bread. What’s that in Tagalog?

By: Natashya

Natashya — Fri, 12 Sep 2008 04:26:52 +0000

Your pitas are perfect. Such beautiful puffs of bread. Great tip about the fridge. I have been reading a bit about different methods of risings and retardings for breads lately. One thing that I have noticed and don't understand in baking in general - is that some people say to rest the dough to let the gluten relax and some say to rest the dough to develop the gluten. This confuses me. Any thoughts? last blog post: Grown Up Mac and Cheese

By: Zoë François

Zoë François — Thu, 11 Sep 2008 14:43:47 +0000

They look excellent! I also love the letter shaped bread. My kids will love that!

By: Barbara

Barbara — Thu, 11 Sep 2008 14:05:57 +0000

Wow - I'm impressed how puffy they are! Looks like a fun recipe! last blog post: Beef and Broccoli

By: grace

grace — Thu, 11 Sep 2008 07:29:51 +0000

thanks for the tips, jude–i love pita bread but it rarely puffs up correctly for me.

last blog post: mammy-made dilly beans

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Thu, 11 Sep 2008 05:43:47 +0000

Is that pita smiling at me? I think it's smiling at me! last blog post: Duck Fat Potatoes

By: noobcook

noobcook — Thu, 11 Sep 2008 03:36:22 +0000

amazing … you should open a bakery some day