These are *supposed* to be of equal size.Dave here. I’m doing some guest content on Tina’s blog to give her a kick into updating it herself.

Mister Seven’s standard breakfast order these days is “flatbread with cream cheese” – or, in the last couple of days, “flatbread with nothing on it,” because I guess he’s too good for cream cheese now? – and we’re almost out of pita breads from the shop, so today I decided to try my hand at making them.

The recipe here is from Chef John via Binging with Babish, and I didn’t change anything other than almost forgetting to add the salt, but the key question is whether they can be frozen and cooked later. A quick search suggests freezing the dough in balls after the first rise, then defrosting for 2-3 hours when needed and rolling them out – but that seems like a solution for a different problem than I have, which is how to make breakfast when I woke up ten minutes ago and the coffee machine is still warming up.

So here’s the experiment we’re doing: I’ve rolled out eight pitas (pitæ?), cooked one as a control (everyone approved, especially Mister Seven), and put the remaining ones in the freezer between sheets of baking paper. Tomorrow I’m pulling one straight out of the freezer and into the frying pan, no 2-3 hours of nothing.

Stay tuned.

 

Next day update

Freezing them turned out pretty well. Not quite as good as the fresh one, but it did puff up a bit after flipping a few times, and Mister Seven was happy with his breakfast. I put some Vegemite in a second one to throw into school lunches – this one didn’t puff up enough to have that pita pocket, but it was easy enough to tease apart with a knife.

 

 

Final update

So… satisfying…

1 thought on “Flatbread with nuffin on it

  1. I can concur that they were delicious. It can be the texture that’s hard to achieve but they were light and fluffy just like our favourite Greek ones…

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