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January 3, 2017 6:32 pm at 6:32 pm
#1207723
twisted
Participant
veteran home baker here. The pesachdik pita is a wetter dough and bakes longer with lower temperature, unless you have a really high mass oven like a tanduri type. I made some before the chag, by making it thicker, waiting for it to just slightly brown, and doing the pull apart no strings test. It passed the test, but I was not using white flour and it really needed some salt. And it goes stale in the blink of an eye. Without the toasted flavor of regular matzo, it was not that tasty or impressive. I do know someone who bakes it in a pot on the stove, but he adds salt, and I don;t think he holds of Reb Moshe’s chumra of two sided heat.