A late Happy Easter to everyone, and a good Passover to everyone as well. Sorry for our Jewish friends this is not Passover friendly. Few weeks ago browsing the NY Times they had a recipe fore homemade pita (No need for subscription:
http://cooking.nytimes.com/recipes/1016071-homemade-pita-bread) so I booked marked it until I had lamb. My dad is Greek Orthodox, so his Easter is this up coming weekend, but my mom and her side are all Catholic (me included) so most of the time we celebrate both on Catholic Easter, and sometimes we get lucky and they fall on the same Sunday.
Anywho, my dad makes a leg of lamb, so I supplied the Pita bread. Not bad for a first attempt. Not all the breads puffed 100%, most were about 75% puffed up. The recipe called for 475F and used that for the first 4-5, then jacked the heat to 500F which seemed to help. for the last few I even raised it to 550F but still got the same results of some puffed fully and other only 75%. I also used a ceramic pizza stone.
In the end they tasted good, everyone seemed to enjoy. I did up the recipe instead of making 8, I did double because we were having 19 people.
Balled up and ready to be rolled was focused on recipe to take pictures before this step, plus I wanted to make sure it worked before I knew I would share!
In the oven:
Final product:
Not quite round, but it gives it character, and it looks more like Naan bread. They were really good, especially once they cooled for a second or two. Definitely better than any I have tried.