Bread-Bakers v102.n035.5

 > From: "Paschetag" <paschetag@attbi.com>

 > Yesterday I made pita bread for the first time,
 > using a recipe from the KAF
 > Baking Sheet series.  While the taste was excellent,
 > the bread never really
 > "poofed" up like a balloon during the baking
 > process.  After cooling, it
 > did not separate into clean layers easily and was
 > crisper than I expected.
 >
 > I baked the bread on a baking sheet placed on a
 > preheated baking stone for
 > 2 minutes and then moved the sheet higher in the
 > oven for 5 minutes (500 F)
 > as directed in the recipe.
 >
 > Does anyone out there have any thoughts on what I
 > should do differently
 > next time?

The oven temperature is good; it needs to be really
hot so the steam can puff the loaves up. The loaves
also need to be thin. I roll them once, let them rest,
then roll them once more right before popping them in
the oven.

I've never heard of moving the loaves around as your
recipe suggests. It seems it'd cool things off enough
to cause trouble. When I bake my "khubz," I bake them
directly on the stone for 3-4 minutes, at 500-550 F
degrees.

Hope this helps,
Pete, Two Tree Bakery