Hi everyone
I have bene thinking for awhile about trying to make pita without the oil. Mostly to just make it a bit healthier since this is the main bread in my house, and if im going to have oil, id rather be sopping the oil up with the cooked bread - so trying to eliminate where not needed. I tried today, and all of the bread did make pockets- even if not the highest pocket. But not different really than other times. The dough definitely has a different feel, but not that different. So if I did get a pocket, what is the reason for the oil in pita recipes?
I’ve never made pita with oil. I’ve been making them for 30 or 40 years on a stove top griddle.
Here’s a link to a lengthy thread from a few years ago. My main post is October '20, but many folks have good information there.[WW Pita(Whole Wheat Pita Bread - #40 by Leah1)
Dave
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