Inspiration: A few months back, I had a hankering for chicken gyros. Everything turned out great….save the pita bread.

Despite my misgivings, I followed the pita bread recipe to the letter, and they turned out misshapen, tough, and not at all pillowy. The problem? The instructions called for me to roll out the pita, set them aside to rise for an hour-and-a-half — and then place them on the lined baking sheets without “stretching them too much”.

Apparently, this instruction was outside my skill set.

However, as you can see from the above picture, I’ve cracked the code! First, I used a dumpling rolling pin to roll out the bits of dough into generally circular shapes. Due to its diminutive size, a little larger than the width of my hand, the dumpling rolling pin is way easier to control hence the better shape. Second, I followed my initial instinct and proofed the rolled-out bread on the parchment paper lined pans I was going to bake them on — so no extra moving required. 

And they turned out perfectly poofy — just as they should!

Christie: I do believe Miss Marple and Tuppence would know a thing or two about trying and trying again until you get a bake (or investigation) just right!