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than a pitta bread that's just had 4 minutes in the toaster?
certainly not compared to a standard loaf.
The ratio of water:flour in pitta and normal bread recipes is about the same. However, the cooking method of pitta means that far more of that water is evaporated during cooking.
Pitta bread does not contain alot of water.
Even if they did, your conclusion that this would be the cause is floored (hint, think about soup).
when you toast them and then try and cut them open - OUCH!
Local roly poly: http://i.pbase.com/v3/95/523795/2/49178757.DSC_8364.jpg
when you open the pitta with your knife, then use the knife on the butter... but as the knife is sooo hot from the pitta cutting, the butter slides off. True Story.
The idea repulses me slightly. I though hummus was pitta bread "butter"
but also, pitta, butter and marmite! NOM NOM NOM
also recommended: pitta and stilton
I'm still yet to be convinced on the use of pitta bread as a toast replacement.
and then lay it on a cold surface, weird science kicks off and you get some odd super-cold hard pitta base... You can play it right though and it's fine.
on top of it not inside is great.
stuff the stilton in while the pitta is still hot and it melts. MMMMMMMM.
and maneuvering your hand so that when it is inevitably too hot and your hand flips to drop it, it lands on the plate ready.
one of life's great challenges.
then 'poof' all the hot air out of them.
i thought it said smoked salmon, mustard and cherry tomatoes but it was smoked HAM, is my lunch going to be disgusting?
i feel like heston blumenthal, this is a new frontier of food
I still burnt my finger on a pitta bread at lunch :(