Aibu for thinking that Pittas used to be...

[Woahthehorsey]

...pocketier?

This is the height of AIBU.

Recently started making stuffed pittas after a period of only toasting and slicing soldier style (to dip in hummus). And the pittas I get just don't seem to pocket like they used to.

Maybe I need to perfect my pitta pocketing? Maybe pittas don't pocket like the previously pocketed?

So AIBU? Did pittas used to be easier to create pockets in?

I hadn't thought about it, but I think you are right, @Woahthehorsey - I used to love having pitta pockets filled with mackerel pate and coleslaw, but the last time I tried to do this, the pittas wouldn't pocket, so all the coleslaw dripped out.

I use the Warburtons soft pittas as they don’t seem to have this problem.

I keep mine in freezer and it's a fine art when having them to make them pocketier
It has to be in microwave on 360 (defrost) for 1min 20-30secs
Anymore and they go rock hard, not enough and they are unable to separate
I've wasted so many pittas over the years so I'd be interested to know other people's methods

I had a kebab in pitta recently from the takeaway and I thought there was something different about the pittas. They seemed thinner so the pocket wasn't as good. Everything is shrinking or being made rubbish yet the cost is increasing.

I love these ones too

I definitely remember them being easier, yeah. Best results nowadays if cut in half first, and pocket out from the cut bit. But only half the size, obv.

Yanbu OP, they shrunk and got less pockety. Agree the warburtons ones are better for filling but they aren’t really the same texture as a pitta. Dh just makes them himself these days.

I can only manage to pocket a pitta after toasting it slightly. Untoasted, not a chance.

I took to making my own recently - they're actually pretty easy if you wanted to have a go.

@TheChosenTwo I completely agree, you have to choose between having the traditional pitta flavour and texture or the ability to actually fill it.

Another vote for the warburtons soft pittas.

I haven't noticed this really, maybe it's the brand! My tip is to defrost them in the toaster as the pocket seems to puff up more that way. Potential danger of over-puffing and rupturing the pocket though!

Watching the man in the local kebab shop (!!) he seems to press it down on the hot plate and then pull it gently apart. I think the domestic version of that is to toast it slightly on both sides.

Under no circumstances try gluten free ones. I don't know what it is but it isn't edible!

I saw something where you put them in a hot pan and they sort of puff up. Then take them out, cool for a second then cut and fill.

Do you have your recipe handy? I would like to have a go making them. Ta

Rinse your pitta under a tap briefly, shake off excess water and pop in the toaster. I find the additional moisture helps soften the pitta, allowing it to expand more readily and pocketize correctly

When I think of the pittas I had in Cyprus the ones we get here make me want to cry.

In the 90s I used to get a chicken tikka and shredded lettuce pitta from m and s it was my favourite thing ever this thread just reminded me of it. It came in a plastic box I thought it was so sophisticated

I love a pitta pocket with cheese and tomatoes. Or tuna salad. I keep in the freezer and toast.

They are very dangerous. Terrible steam burns! 😱

Yes to only light toasting to make a pita more pockety.

You need it to puff open but not go brittle and bits fall off, so the filling seeps out!

Just thinking - it's at least 30 years since I had a doner kebab.

Not had an issue myself but I buy wholemeal ones

I was about to post about these too. They are great toasted and untoasted too.

I certainly didn't think this thread would induce any pearl clutching 😆