“If you’ve only ever had dry supermarket pita,” writes Alon Shaya in his eponymous 2018 cookbook, “this is a different animal entirely: puffed up like a pillow, savory on its own, and ready to scoop up anything you like.”That’s not to say that all supermarket pita is bad, just that, well, bad supermarket pita definitely exists. In fact, according to Shaya, if you’ve ever made pizza dough at home, you can just as easily make pita. For the full fluffy details, I asked Shaya to share his best tips on how to make pita bread at home. Alon Shaya: I think King Arthur bread flour is a really good brand. JS: And what flour outside of white bread flour would you recommend for pita?
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