The pieces of dough must be rolled flat before they are placed into a hot (500F) oven. The dough should be rolled to a thickness of no more than 3/16 inch. This is the thickness of a wooden yardstick, the kind given away at country fairs, auto dealers, and paint stores. It can be used as a gauge. The oven heat generates steam inside the pita which causes the dough to puff into a ball. Later, as it cools the dough will collapse. The oven must be hot. If it is not, the piece of dough will…
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