Yesterday turned out to be a snow day for the McBugbear clan. I decided to make some bread between bouts of snowblowing the driveway. Since I was feeling adventurous I decided to try a flat-bread recipe. Now the recipe called itself flat-bread there was no suggestion in the Middle-eastern name that suggested that I was making pitas. Imagine my surprise when I threw the bread on the pre-heated pizza stone and the flat-bread puffed up into a pita.
There's nothing quite as good as a pita fresh from the oven. The next time I make donairs I'm going to repeat the flat bread recipe!
A couple of notes about sourdough pitas, roll them really thin. A two-inch diameter ball of dough should roll out to a round about 10-12 inches in diameter. You have to start cooking when the dough has almost doubled in size. You are depending on the normal 'oven-spring' of the bread to create the pocket in the pita.