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Sarah Thompson posted an update
Finally cracked it! I’ve been using the same Greek pita recipe for months, but with varying results. I think I’ve got it! Look at the puffy lightness today!!
Tips: use 11g yeast for 400g flour, not 8g as recommended. Let it rise as one big ball, not small balls. DON’T ROLL OUT! Use your fingers to stretch. Fry with almost no oil. And possibly the key today – refrigerate the dough well before forming.
So pleased with today’s lunch. You know it’s a success when you immediately want another!
