My guess is it got a bit toasted while you were making it. Is it crispy at all? Pita usually isn't crispy.

poor mr turtle 😔.

I use to eat them with peanut butter, heirloom tomato slices and thousand island dressing, but I'm kind of strange.

Then I stuffed it with buffalo ranch soy curls and lettuce.

At first glance I thought it was a turtle and you were a vet.

But then I saw the second picture and thought, "You killed a turtle? You monster!!!!"

Just my rolling pin.

They are 113g each. Baked at 450°/232° for 5 minutes on a baking stone.

I may be making some Shiraz salad tomorrow. That sounds great.

how big are they each before cooking? 40g a piece is a solid point. also, how are you cooking it?
this is a solid video with recipe and at home cooking methods: https://www.youtube.com/watch?v=PXlo1L_p42U

Perforate it before baking so the air can escape

I was gonna suggest shirazi salad but this is great too!

I stuffed them with buffalo ranch soy curls, facon, and lettuce.

When making bread becomes a PITA.

They should make arayes

Idk but you should absolutely stuff it with something tasty and eat it that way

I mean, if you apply for a bakery job I would use this on the cv. Hell if I was interviewing you and asked about you as a person I would value the effort and skill of this baking.

You might wanna see a doc if your rectum resembles these.

Oh maybe it's the week I make bagels again 😁

I boiled with sugar and baking soda, and had a water bath in the oven as well.

I didn't have malt either, and just boiled them in maple syrup water, to get some sugar on the outer layer.

Also baked in the oven with a water bath on lower rack.

assistant to the bagel manager

Is this another name for someone half black / half Jewish?

I'd love some with tea!

If you're already adding a lot of yeast and gluten isnt helping, then it may be something inhibiting the yeast or the yeast could be old. The amount of yeast you're putting in should definitely be enough.

I did not know about the faster rise with whole wheat. And, hmm, my other sandwich bread which rises higher has some oil in it along with less whole wheat flour. I know that oil can coat the gluten and prevent it from cross linking to some extent. So many variables! I will just have to keep experimenting.