[Sca-cooks] I pita the foo'
johnnae at mac.com
Wed Jan 28 15:12:22 PST 2009
"6 The ovens are kept at a very high temperature, between 800-900° F
(426.6-482.2° C). The pita loaves move quickly through the ovens where
they are exposed to the high heat for about one minute. The combination
of the high heat and flash-baking causes the water in the dough to turn
to steam thus forming the pita pocket by separating the upper and lower
Also repeated here: http://www.answers.com/topic/pita-1
A quick search didn't reveal the use of two pieces of dough.
lilinah at earthlink.net wrote:
> I recall reading somewhere that commercial pita is often made of two thin circles pressed together to guarantee the pocket - and there's the rub, i can't recall where.
> Has anyone read this, too? If so, does anyone recall where? I need it for a footnote. I've gone over the books i have and searched the web, but not turned it up :-(
> Helup! Helup!
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