Absolutely the best pita recipe. I often serve with grilled chicken, bacon, fresh spinach, onions & tomatoes. The kids dowse it in ranch.

Turned out great! I subbed 1 cup of whole wheat flour, otherwise followed the directions. Spouse thought they were better than store bought. The kids loved them.

They were great! I didnt have a bread machine so I put the yeast in the warm water and let it rest about threee minutes. Then I added the sugar and salt and finally only 2 1/2 cups of the flour. I kneaded the dough for 15 minutes while adding the remaining flour and let rise in a greased bowl for 1 hr. Then followed the directions starting at rolling it into a rope. Delicious!

I would make these larger than suggested - maybe make six instead of eight. They don't seem to puff evenly - make sure you put them centered in the oven. The moist towel is key to the texture. Otherwise, quite tasty, great with tzatziki.

This recipe was great. Easy and fun to make. My siblings and I loved to watch them rise in the oven.

Awesome Pita recipe. Works great every time. Sometimes I form the entire batch into one big round, cook it at 500 until it puffs up, then take it out of the oven, cover with a wet kitchen towel to soften it a little, then use it as a pizza crust.

I made several other pita recipes and had trouble making them balloon. All of these ballooned and they taste good. I have tried the recipe with one cup of wheat flour and two cups of white flour and that was good, and I also tried it with fresh basil and oregano out of my garden and they were great.

I made the recipe as is. I had never attempted Pita bread before and I was so pleased with how it turned out! I will make again with 1/2 wheat flour. I placed the risen pita's on my oven rack which I took out of the oven while preheating. Fantastic!! Thank you!

very easy. Was a bit disconcerted by the cake rack directions until I realized it is just a kind of cooling rack. So I used the cooling rack I had to bake the pita breads. however, they deflated a bit when I transferred them so I think I'll try a regular pan next time. haven't had a hard time with that when I've made pita before. it turned out chewey and light. Thanks!

I have tried 3 other recipes and almost gave up making homemade pitas... until I found this one! It is AMAZING! I altered the recipe slightly and did not use a bread machine. I used 2c of AP flour and 1c of whole wheat (all King Arthur brand flour). I used SAF instant yeast and added 1 heaping tablespoon of potato flour, 1t of easy roll dough improver, 1T of baker’s whole milk powder. I used my Kitchenaid with dough hook on medium-low speed for 5 minutes then by kneaded by hand another 2. I rested it in a lightly oiled bowl covered with plastic wrap for 1hr (until doubled) and followed the directions from there. I found that they puffed the best when on a cake rack set OVER not ON my baking stone. When put straight onto the stone they didn't fully puff and was more like a gordita but crispy and browned on the bottom. The taste was great this way (loved the crispiness) but wouldn't call these pitas when baked directly on a stone. I want to thank Sandy for posting this gorgeous recipe and for the person who submitted the picture displayed. That is what caught my eye and made me try just one more recipe for Pitas. I will never buy store bought again! They keep well when adding the milk powder and potato flour. We are on day three and they are still pliable and delicious. After baking, I let mine cool for about 10 minutes (3 of those covered with a damp kitchen towel) then placed them in a Ziploc bag still slightly warm. These are amazing, you won’t be disappointe

Very easy! I used 2 cups wheat flour and 1 all-purpose - the wheat taste is pretty strong so next time I might try half and half.

These are great! Very impressed as to how easy these pitas are!!

I was kind of disappointed with these--I guess I remember making pita that was a little softer than this. I also didn't have a cake rack, so I just threw them on a sheet and flipped them over half way thru the cooking so they wouldn't get too dark on either side. here is something to note: if you accidentally deflate the risen pita dough, it will not split when it's baking in the over. so be careful in transferring the dough to the sheet (or pan, or rack, whatever you use).

LOVE these! so easy to make; I don't have a bread maker so I proofed the yeast the old-fashioned way (110 deg water with sugar, oil, and yeast for 8 min) and then kneaded in the salt and flour (I used 1c. whole wheat and 2c. AP) with my Kitchen Aid hand mixer. I made half on the stove top and the other half in the oven on a pizza stone. both ways worked wonderfully although the oven produced better pockets. we used the stove top-produced ones for gyros so they were perfect as sandwich breads! try these!

The bread itself tasted pretty good. However, I couldn't seem to get the pitas to create a pocket, they were more like little air bubbles than an actual pocket.

I made these in my kitchen aid mixer. Everything went well until I tried to roll them out into 8 balls. They rose a ton before and I thought they were going to turn out perfectly. I couldn't get 8 6-7 inch circles first of all. I made 7 imperfect circles and then waited for them to rise again. They rose a little bit, but didn't puff up as much as I would have liked them too. I guess I am going to have to play with this recipe to make it perfect. They tasted great with honey drizzled on them.

I don't think I'll ever buy pitas again! These were fabulous and very easy to make. I don't have a breadmaker, so I mixed the dough in my food processor and let it rise (till double in size) in my oven next to a pot of hot water. It is also helpful to note that the circles need to be rolled quite thin. I didn't do that the first time and ended up with thick pitas. Some variations I've done... 1. Replaced 1/2 the flour with whole wheat flour. 2. Replaced the oil with applesauce.

Made this to go with donairs and they were awesome! Very easy to make. Husband didn't believe I made them. Try them, you won't be disappointed.

These turned out great! I don't have a bread machine so I kneaded and let it rise per another pita recipe. I subbed 1 cup of wheat flour for 1 cup of white. Other than that, I followed the recipe exactly. They split nicely, better than the pitas I buy at the supermarket. I think I'll make my own pitas from now on. I took off a star because I almost skipped over the recipe when I only saw bread machine instructions. It would be nice to see instructions with and without a bread machine on this page.

Lacked flavor.