So far, so good. They are in the breadmaker right now, but I have a mod I made. I used real garlic so I had to add a little more flour. I'm going to roll them out and then but them with a pizza cutter and let them rise before baking them. I'm also going to brush them with olive oil mixed with herbs and cheese and top them with mozz cheese before baking. I'll let you know how they turn out.

Reviewed On: Aug. 22, 2009

Slight modification. To those who said the bread was bland, it's supposed to be....it's not supposed to get in the way of the flavors of the food. That being said I found that oven baking produced a very dry pita. I fried mine in just enough olive oil to coat the pan for about a minute or two on each side. The hint of olive was exactly what the baked ones were missing. Great recipe!!!

Reviewed On: May 24, 2009

Great recipe, but I had to follow some of What a Dish's advice since I don't have a breadmaker either. I also added some basil, rosemary, and alot of garlic to the dough itself, along with a generous portion of romano (I prefer the stronger taste). My husband loves this bread, and so do my kids. It's a big hit wiht anything Italian I make, excellent recipe, although way too much flour, but not a problem if you add it a little bit at a time.

Reviewed On: Mar. 11, 2009