Chicken sandwich, made pita bread style. Except that it's not pita bread. Last time I made bread I was a bit slapdash with measuring the flour, and probably ended up with maybe three quarters cup less than I shoulda. I noticed the dough was much wetter and less formed than usual, even after I added in a bit more flour, but decided to see what happened. I was making bread rolls anyway.
And, as expected, they spread quite a bit, took a bit longer to bake, 25 rather than the usual 29 at 450f. And I found it was a way to make my own pita bread. The crust is crisp, and you can insert a knife, split and stuff the roll. This is great.
It's not often a baking goof works out. But this one is worth revisiting.
