Sometimes when I make pita bread, one side of the pocket is considerably
thinner than the other. Chris Dalrymple felt that the dryer side tended to
be thinner. Are there any other reasons? I thought maybe it had to do with
moistness of the dough, or amount of gluten (I use all-purpose rather than
bread flour for a more tender pita), or that I bake them directly on quarry
tiles. It doesn't always happen, so that makes it even harder to
understand. Thanks for your help.
Mary B
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