I have made pita twice recently, both times it stayed puffed after baking. I know when I have bought it from the store it was flat.
It tastes great, it is just difficult to store.
this post was submitted on 14 May 2026
1 points (100.0% liked)
Bread
742 readers
1 users here now
A day without bread is like a day without sun.
Post your success, post your failures, ask questions, and share your favorite recipes!
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Sounds like the only issue could be size. Since you've got so much more mass, you've also got that much more gluten to keep things thick and stable. Drop to about 40-50g each, get 'em nice and flat, and cook like normal with a little less total time, and you should have a proper rise and deflation. Good luck!