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Chef John's Pita Bread
November 11, 2013

It is a simple and fool proof recipe. I hand kneaded the dough because I don't have the dough mixer attachment. It took me 15 minutes to knead the dough and I used about 2 table spoon flour which I sprinkled on my kneading board. All the pitas puffed and formed pocket. Since I don't portion equally, I noted pockets of the thinner bread is more fragile than the thicker bread. I suggest if you want to form good pocket for filling, make a thicker bread. But if you want to serve as taco shell, make a thinner bread. I had it for my brunch to go with mayo and fish. Fold it up, just like soft taco. Yum....yum.

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