I decided to make another attempt at pita bread. For some reason, flour tortillas, naan and pita breads aren’t great successes for me, but I don’t give up. Especially as I’d bought a couple of packages of pork souvlaki on sale and a tub of tzatziki to eat them with.
This time, I used Chef John’s recipe and, as expected, they did NOT puff up. The frying temp (medium-high) in the cast iron pan charred areas of the pitas, in the time frame recommended. I reduced the temperature to medium and the remaining pitas looked better.
I tried baking one of the pitas at 425 deg F and ended up with crispy bread by the time the bread got the golden colour I was aiming for. It was tasty as a vehicle for eating hummus with in any case.
And then I decided to make some pita pizzas with the rest of the dough. Both pizzas were topped with tomato sauce and mozzarella cheese.
After baking for about 8 minutes at 425 deg F, torn prosciutto was placed on both and julienned fresh basil on one before returning the baking sheet to the oven, for a few more minutes.
White pita pizza – extra virgin olive oil, caramelized onions, grated Grana Padano and mozzarella cheese. I topped this one with some prosciutto as well, though I forgot to take a picture.
Oh well, everything was still edible.