I made pita bread AND they puffed up just like they’re supposed to!
Following directions, especially the stuff about the hot oven is amazing. It works.

If you have some bread dough when it’s second rising is nearly finished it’s a good time to make pita bread. Pre heat the oven to 450f .
Turn out risen dough and press flat. Pull off pieces a little bigger than golf balls and flatten a bit

If they’re larger or smaller it really doesn’t matter. As you can see, my “golf balls vary in size a lot.

Let the rounds rest ten minutes or more until they are quite soft. Protect them from drafts to keep the surface of the dough from drying out.

See? There they are resting. I know you wanted to see if there was reallly anything under that cloth.

Use as much flour as necessary to keep the dough from sticking.

Roll the rounds into flat circles about as thick as a heavy wool blanket. This one in the photo is a little too thin. if they’re too thin or you’re too rough with the rolling pin they’ll puff in places but won’t balloon up; if they’re too thick they will make nice buns but won’t puff.

Put the rolled breads on the floor of the hot oven or on a cookie sheet and close the door.


Check the oven in Three minutes


they should have puffed by then.


I actually stand there and watch them puff.

when they’ve browned a little on the bottom take them out.


Now you get to eat them any way you want! I had to eat one just to see if it was good. So I had it with butter.
I think I once heard
                                     that Butter was fresh bread’s best friend.
Pita Bread
Ingredients

• Whole wheat bread dough
• flour for rolling

Pre heat the oven to 450f when bread dough's second rising is nearly finished.

Turn out risen dough and press flat. Pull off pieces a little bigger than golf balls and flatten a bit. If they’re larger or smaller it really doesn’t matter.
Let the rounds rest ten minutes or more until they are quite soft. Protect them from drafts to keep the surface of the dough from drying out
Use as much flour as necessary to keep the dough from sticking.
Roll the rounds into flat circles about as thick as a heavy wool blanket. This one in the photo is a little too thin. if they’re too thin or you’re too rough with the rolling pin they’ll puff in places but won’t balloon up; if they’re too thick they will make nice buns but won’t puff.
Put the rolled breads on the floor of the hot oven or on a cookie sheet and close the door.
Check the oven in Three minutes they should have puffed by then.
when they’ve browned a little on the bottom take them out.