Re: OT: "I'm Worried About Graham". 🙏

Carol wrote :

Those are Pita breads but still working on the recipe as they haven't
got the right hole yet. Shaped after dough mode.  Part of the problem
is hydration so working to inch that up.  Uses a french dough, similar
(but not the same) to Graham's picture recently posted.

For bit of insight into making pita bread, you might get some ideas
from the recipe on seriouseats -
https://www.seriouseats.com/perfect-pita-bread-recipe

If I did the maths right, that recipe is 64% hydration.

Not sure what you're using for flour, but according to
https://www.kingarthurbaking.com/learn/ingredient-weight-chart
all-purpose flour weighs 4.25 ounces per cup
spelt flour weighs 3.5 ounces per cup
water weighs 8 ounces per cup
Jiggle the numbers to get your desired hydration. <beg>

Reading through the recipe, like most of baking, technique is as
important as fresh, quality  ingredients and proper quantities.
Hot pizza stone, thin pita dough, flip dough onto the stone -
don't over bake.

Disclaimer - I've never made pita.  Buy it, maybe once a year.

--
Believe in yourself!
If cauliflower can become pizza, you can do anything.