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.
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.
Won’t help with the puffiness (other commenters are probably right about it being over baked), but I recently learned that chalupa shells are deep fried pita bread. Just in case you need an excuse to experiment more