[Sca-cooks] I pita the foo'

[Johnna Holloway]

http://www.madehow.com/Volume-5/Pita-Bread.html
says:
"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 
crusts."
Also repeated here: http://www.answers.com/topic/pita-1

A quick search didn't reveal the use of two pieces of dough.

Johnnae

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!
>
>