Best recipe on here for pitas... and I've tried most of them! They are very authentic tasting. About half of mine puffed all the way up, and those are the ones that tasted the best. Key there is to make sure the dough is smoothly rolled and handled. If it stretches too much or tears, it wont puff. Also has to be rolled pretty thin to work right. Highly recommend.

Reviewed On: Feb. 4, 2009

Yum! I used 1/2 cup sour cream and 1/2 cup half & half in lieu of the milk, still used vinegar. Also substituted 1/2 cup whole wheat for some of the flour. Turned out great! Not heavy like some recipes. I think the key is not to handle this much, just stir it together until it is coated good and form it into a loaf. Cooked for almost 20 mins, crust was great. Have tried other soda recipes, but this one has been the best so far.

Reviewed On: Feb. 4, 2009