I admit it. After a fairly good run of focaccia and some decent raspberry brownies, I got a little ahead of myself and decided to try pita.
When JFG and I were first married, I learned how to make pita. I can't remember precisely why, but it seems like we made pita every week for months and months at a time. In fact, it's one of only two recipes I have completely memorized.
Last night, I tried to make Moosewood Cookbook (circa 1992) pita using Gluten-Free Creations Basic Flour Mix.
First of all, the dough didn't rise. Always a bad sign, especially when I'm using brand new yeast.
Second, it was as tough as old chewing gum -- the kind of dough that wears your arms out to roll. I actually abandoned rolling after a couple of goes and simply beat the dough to death with the palm of my hand.
Finally, it didn't puff up. Now, I can be flexible. I have often made un-puffy pitas by accident and simply announced that were having flatbread instead. Flatbread or pitas -- they're both really just sauce and meat vehicles anyway, hmmm?
But these were really flat. They had the consistency of dried-out, cracked old leather on the outside and were underbaked on the inside. JFG ate them anyway, bless him, but I think that's just because it was the only way to get the lamb and cucumber-dill sauce to his mouth.
Fear not! I have identified a new recipe and shall try again soon.
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