Pita Pita

This had been something I had wanted to try for a while.  The recipe is from Le Cordon Bleu's Pâtisserie & baking foundations: classic recipes (2012), p. 344-345.  We baked these on the pizza stone, similar to the naan.  This experiment met with mixed success - some pitas came out amazing (see below) but others came out really thin and thus crispy.  The formula for success seemed to be having to roll the pita several times (adding flour each time) and keeping them smaller.  The larger pitas that didn't get as much flour added stretched too much in my hands and that is how they got so thin.  Therefor, next time I will just add more flour to the dough as I'm making it and be sure to roll them out with lots of flour on the counter.

Unbaked pitas as I was rolling them out.

This first pita came out decently well.

We took a piece "so that you could see inside"...

Perfect pita!!!  It eventually deflated but left an awesome pocket.

Verdict:  will definitely make again with the above noted lessons learned.