Follow up on this.
I mostly followed this recipe (yes, “spam”) as to spice, except I used 2 lb beef and 1 each of lamb and pork (essentially doubling the mass of this recipe with doubled herb/spice amounts, unless otherwise stated). I used about 1/2 of the stated amount of rosemary just due to prior family likes/dislikes.
Where I did not follow it was (a) salt ratio and (b) method. In both of these I followed Kenji’s suggestions here. Although I cut Kenji’s suggested salt ratio from 2% to 1.8%. Just personal preference. But everything else he wrote about keeping the fat contained made sense, so I did it.
I read 10 pita recipes before I finally got it through my head that Med pocket pitas are NOT the same as Greek fold pitas. That said, this was my fold pita recipe. You have to scroll forever the hell to get to the actual Pita recipe, but it’s there. And it’s flawed. Obvs she’s not measuring cups of flour well - I had to add at least another 60 grams of flour to get the right consistency.
But once I did - Wow. These were much better than restaurant wrap pitas!
