Pita and the WFO
Submitted by agmss15 on July 3, 2015 - 8:08am.
Hi all.
I have a mud oven. I have been asked to make a bunch of pita for an event. My problem is in the WFO the difference between too soft and cracker like pitas is seconds. I like a little browning on my pita.
Some of this needs to be me practicing. But I was wondering if any technique or recipe tweaking might help. Any suggestions?
TIA
Amanda
