This first post in a 2 part series is less of a recipe and more of a challenge: Homemade pita is so vastly better than store-bought, and Chef John’s recipe makes it a piece of cake. Make this right now!
Preparation takes some time, but not that much. Most of the time is letting the pita rise so you can do other things (like prepare schawarma!)
Do note that Chef John uses a cast-iron skillet lightly brushed with olive oil. This is actually a bigger deal than I had originally thought because I had to keep adding oil to my non cast-iron pan and these came out a bit more oily than I wanted. Also the cast-iron retains heat better, helping to improve the ‘puffage’. Now that I’ve acquired my first cast-iron cookery, I’ll have to try this recipe again.
Stay tuned for the next post where we discuss the schawarma side of this saliva-inducing success.
Silicon Spatula 