I’ve been sucked in to the hype. “The Bestest Ever Pita Bread!”, “The! ONLY! pita! recipe you’ll ever need!!!!” (note – and be wary of – rampant exclamation points), “Throw out ever other Pita recipe… this one is the BOMB!!!” meh…. They’re not even close to the hype. And why they aren’t is several fold: Pita Dough needs massively long proofing periods (+ 8 to 12 hours) in order to create structure and flavor… or, a proven cheat to create those effects. Wet  Doughs produce flat breads… ” If the pitas don’t rise… don’t worry – they make great flat breads”… well, that just defeats the whole purpose of making pita… If I wanted roti, I’d find a roti recipe… right? Dry Doughs produce crackers. 100% All Purpose Flour (regardless of the proofing time) doesn’t have enough Gluten to create a structure capable of capturing the steam in order to get a puff. So… with all those road blocks in the way, we’re going to cheat. Here’s the thing… This is not a traditional …