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Pita bread

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jlsm
jlsm Posts: 1,011
in EggHead Forum
The wonderful naan post made me wonder whether anyone has tried pita since a thread last June. I make pita in the oven, at 500*, but it lacks the customary char spots. A suggestion in Serious Eats about following the baking with a run on a super hot CI skillet produced an unwanted crispness. I haven't tried the broiler yet. To those who have worked in a pita shop: Does the heat come from the top or bottom? I'm wondering if I should experiment with the broiler or the Egg first. 
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Owner of a large and a beloved mini in Philadelphia
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