Q & A Section

Q: Why didn’t my pita puff?

A: Usually because:

• Dough wasn’t rolled evenly

• Pan/oven wasn’t hot enough

• Dough was too dry

• Second rise was skipped
  Even without puffing, it will still be delicious!

Q: Can I use whole wheat flour?

A: Yes — replace 1–1.5 cups with whole wheat.
The pitas will be slightly denser but still soft.

Q: Can I freeze pita dough or cooked pita?

A: Yes!

• Dough: Freeze after shaping into balls.

• Cooked pita: Freeze in a zip bag and reheat in a warm pan.

Q: Can I make these without yeast?

A: Not the same. Yeast gives the classic puffed, soft pita texture.
(If you want a no-yeast flatbread, I can give you that recipe too.)

Q: How do I keep pitas soft?

A:

• Cover them immediately with a towel after cooking.

• Do not overbake — that makes them dry.

• Use slightly sticky dough for best softness.