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I always wondered why pita bread is so stale/bad in middle-eastern restaurants in Germany and Austria, being that baking pita bread is not that difficult (almost every falafel/shawarma place in Israel have decent pita bread and they can't all be genius bakers).


That isn't due to the lack of pastry chefs. At least it shouldn't be if they have access to refrigeration.


Right, and you honestly don't really need to be a pastry chef to make decent pita bread (I'm a layman and i can make them just fine).

Which makes it all the more puzzling! It's not like it requires any exotic ingredients either...




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