This recipe did not used baking powder or baking soda so the only source of sodium was 1/2 tsp. of table salt. The question is whether the salt was used for flavor, retarding the rise or some combination of both. There was only one way to find out: make the recipe without the salt. The dough rose normally during it’s 90 minute rise time, so things were looking up. I began to have second thoughts though when the dough was midway through it’s baking time and it had not puffed up into a ball. After a few more minutes the dough did puff up, so the salt appeared to be there for only flavor purposes.
- I used Mrs. Dash Table Blend in lieu of the table salt in the dough recipe.
The pitas had great flavor and texture, so it seems the Mrs Dash Table Blend did an adequate job of seasoning the bread. The texture of the bread was perfect, so it would seem the salt was there for purely flavor purpose and not to retard the rise time.