This is a pretty straightforward enterprise. Flour, water, yeast, salt and a touch of sugar. More on the sugar later in our show.

The dough is fairly active. It nealy triples in an hour. The shaped dough proofs in about the same time.

Once proofed, the breads are gently pulled flat. They look, and behave, like a pita on steroids.

Like Pitas, they bake at very high temp, 550º, for about 12 minutes.

The deep browning is helped but the sugar.

The flat shape and high heat result in large pockets developing in the crumb.

Very tasty stuff. Easy enough to be an everyday bread. It also makes great toast!