The solution: Flip the dough right before baking, and set it top side down on the baking stone. (This trick also guarantees an even distribution of air holes in ciabatta bread.) You know those pitas that crack when you try to open them up, making them impossible to stuff properly? It’s because they’ve dried out too much. To prevent that, wrap them in a clean kitchen towel as soon as they come out of the oven. The cloth traps just enough moisture, while also allowing the pitas to breathe; use plastic, and they’ll sweat and get soggy.
Try as I might, I never could get my oven to produce the beautiful charred look of a pita that’s baked in a scorching hot wood-fired oven. Even the broiler is too finicky to yield consistent results, sometimes burning the surface.
The solution? Char the pita in a cast iron skillet on the stovetop after baking. Not only do the pitas look a lot better that way, but the charring adds a layer of smoky flavor.
Now all you need is a big ol’ plate of hummus.
