Tracy wrote:

> I just learned how to make this from my sister in law. It's awesome
> and very easy - even for me.
>
> Moroccan Pita
> ...
> Moroccans eat these with savory dishes to scoop up food or as a
> sweet with butter and honey.

Very nice recipe, I'm gonna try it.
The one I use is this one, from a persone who learned it from the Simili
Sisters, two old cooks who teach cooking, expecially first dishes
(tagliatelle, pappardelle, tortelli...) and bread of many kinds.
The first set of pictures is from the person who attended theyr lessons,
while the second one has been photographed at those lessons.
The main tip in this recipe is the paper bag: as soon as the pitas are
cooked, I put them in a paper bag so to preserve humidity, otherwise the
pitas would dry up and get prone to breaking into crumbs. If you keep them
half an hour in the paper bag after baking them, thay remain soft and tender
just as the pita bread used by so many kebab kebab stalls.

http://www.cookaround.com/yabbse1/sh...t=27588&page=1

If someone wants a translation, probably this evening
--
Vilco
And the Family Stone