Artisan pizza & flat bread connoisseurs.
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joisy
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Willard asked me to reply to your question on the pita bread raising up. I took the whole wheat pizza crust recipe I use, prepared it like I would for pizza crust, with the same rising times. I split the dough into smaller dough balls, rolled them out thin and baked them in the pizza pro. Here is the recipe I use. (click on "recipe").
I use honey if I have it, or 3 T brown sugar (I like a titch sweet).
Judy, who owns Sarkozy's Bakery uses all whole wheat and adds molasses and some sugar. She makes the best pita bread I've tasted in the pizza pro.