Rolling out the dough.
All the pitas puffed... the flat ones on the right deflated when they were turned over. The photo is blurry because we didn't want the oven open too long.
Stack of finished pita.
Procedure: 1.) place uncooked disc on unoiled hot tava; 2.) look for little bubbles and uniform lighter colour; 3.) turn over half cooked pita; 4.) move pita from tava to rack over med high to high heat; 5-8.) use tongs to move the pita around on rack so it puffs all over; 9.) sometimes little holes appear to deflate the pita. (This the same method we use to make chapatis and tortillas. The carbon steel tava is also ideal for making crepes.)
Pita can also be made on the barbecue.flat hamburger buns (foccaccia dough) . regular hamburger buns