Recipe by Kasienko
"Similar to pita breads, this is a round fried bread which supposedly traces its origins back to the great American West."
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1 1/2 teaspoons
active dry yeast
butter, melted and cooled
This is THE BEST!! I am proud to tell you that I was able to convert this to a bread machine recipe (okay, if that isn't truly a big deal, please don't burst my bubble, my nickname in high school was blonde roots). I put the water, milk, sugar and melted butter in the machine first, then stirred in the yeast and let it all sit for 5 minutes. I then piled the rest in as directed BUT I DID increase salt to a teaspoon and I DECREASED THE FLOUR to 3 1/3 cups. I set the machine on the dough cycle and let it go! When it was done, I put the dough in an oiled bowl and let it kinda rise again. I followed the recipe the rest of the way as written. It does taste a LOT like Pita and it is soooo good!! THANK YOU!!!! ***Added 7/3/2007, this recipe has been a family favorite. This is one bread that my kids actually bargain with me to make:). The ONLY thing I do different is I use my Wolfgang Puck Bistro Grill and fry this bread in a bigger batch. Thanks for giving my family something to reminisce about:).
Unfortunately, this hardly turned out the way I thought although I followed the recipe exactly. It tasted like Indian Bhatoore. The taste was fine but not like pita bread. I baked these in the oven and my husband found them better that way, at least saved on oil calories.
This bread turns out almost identical to pita.It is extremely easy to make, but takes about a day to double in size. I reccomend spices or add-ins, for it is rather plain (but nummy!). Make sure not to roll it out too thin -- soft tastes great!
You just have to try 'em!
This is a fantastic recipe, I've used several different recipes for flatbread, and this is by far the easiest I've ever used. I made a few of these with different additions, such as sun dried tomatoes, garlic, cinnamon&sugar and cranberries.
Very nice, clearly written recipe. The end result was similar to Syrian bread. The dough was very easy with which to work, and the stove top cooking was much less cumbersome oven baking. The bread itself can be used in a variety of applications. The recipe is a "find" and I will be using it often. Thank you, Kasienko
Kinda like pita bread, except I couldn't get it to cut like pita. A little oily but very good all the same. This will go bad pretty fast if you don't keep it in the fridge.
An awesome recipe. I've had it for years and its never a let down.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 278
** Calories from Fat: 42
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