Has anyone here made pita bread? I made some before using the recipe in Bernard Clayton's Complete Book of Bread and I don't really remember how that was, but it couldn't have been all that exciting. On the weekend before July 4th, I made a batch using the recipe from Baking with Julia. I baked half the dough that weekend and the rest this past weekend. What fun! They puff (and I mean puff!!) up like balloons. I turned the light on in my oven, sat cross-legged in front of a 500 degree F oven (with a heat index of over 100 F outside the house) and watched each batch puff. Not all of mine puffed up... some I rolled too unevenly or pulled too thin. The dough was very soft and elastic. I don't know if it was supposed to be that way or if I just didn't get the gluten going or if using bleached all-purpose flour made a difference. I subbed bleached flour for the unbleached in the recipe because I ran out of unbleached and I have lots of bleached for making flaky pie crusts. I can't knead too well by hand anymore because of overly-stressed wrists (computer all day) so I have difficulty developing gluten in dough at times. As for taste, not bad although would be better with unbleached flour and I think I'd like to try a different brand of whole wheat pastry flour next time. I used Bob's Red Mill brand and it had a little off taste. I think I'd make the recipe again next time I'm bored even if just to watch them puff or I can make fatta with them which will mask any off taste. However, any tips on making great tasting pitas would be appreciated.