ViLco wrote on Thu, 2 Sep 2010 16:11:46 +0200:

>> 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


There is an English version, obtained by clicking the Union Flag.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not