Loved this baking project and I have to say I was so curious to see if I could create pillowy soft pita bread with an airy center. I read over a lot of different recipes and ended up following the NYT cooking recipe. I have provided the link below. I used bobsredmill bread flour, and wheat flour. The properties of yeast, flour and water and the warmth of a kitchen are nothing short of magical. I advise you to make sure you have a pizza stone that you heat well in advance of baking. This helps the pita “poof” and cook quickly and evenly. I heated mine at 300 degrees for about an hour and then 475 for a good 20 minutes. Happy bread baking!

nothing better than fresh baked bread

Yield 8 pitas

This is the link to the recipe, take the time to read through it a couple of times to familiarize yourself with the process.

https://cooking.nytimes.com/recipes/1016071-homemade-pita-bread?ds_c=71700000052595478&gclid=CjwKCAiA-9uNBhBTEiwAN3IlNDExNLWxtqgBLbRab5FKxJYVi6xtf0IcJ-lL5Gl41YqLynY7_uburxoCumQQAvD_BwE&gclsrc=aw.ds