Reviewed: Nov. 5, 2009

Easy recipe! My first time making pitas and I'm quite impressed with them! You can taste a HUGE difference between these and store bought pitas!!! Definitely recommended!!!!

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Bella Donna

Cooking Level: Intermediate

Home Town: Lake Jackson, Texas, USA

Living In: Red Deer, Alberta, Canada

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Reviewed: Oct. 28, 2009

Makes really good pitas.

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Lani76

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Oct. 26, 2009

I thought they were great. They were quick and yummy! is there a recommended hummus to go with this pita bread?

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MakamaeB

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Reviewed: Oct. 16, 2009

These were wonderful. I did half whole wheat and half white flour. I "fried" them in a skillet and they turned out wonderful. Some puffed, some didn't, but that was ok, I wanted them for the spinach and feta pita bakes on this website. YUMMO!!

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Janice

Cooking Level: Intermediate

Living In: Greer, South Carolina, USA

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Reviewed: Oct. 16, 2009

Yummmm... tasty and delicious. For the reviewer who followed the recipe to the t and ended up with crackers- it probably wasn't the recipe so much as using a bad batch of yeast. It's a living thing, only the stuff that is alive will make the dough poof.

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nymbus

Cooking Level: Intermediate

Home Town: Bloomington, Indiana, USA

Living In: Eugene, Oregon, USA

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Reviewed: Oct. 7, 2009

Made this with Wheat Flour, Had to add 1/2 More Cup of water. Turned out awesome. Made with Hummus III Recipe from this site, will make again.

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KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 5, 2009

The best tasting and easiest to make pita bread around... absolutely delicious!

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T. Easley

Cooking Level: Intermediate

Home Town: Windsor, New York, USA

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Reviewed: Oct. 3, 2009

I made these with the intent to make pita chips. I was not disappointed! They were really easy and after using them for a quick lunch sandwich the rest became healthy chips. Yum!

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fostermamas

Cooking Level: Intermediate

Home Town: Cedar Hill, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Sep. 28, 2009

So cool! Make sure your dish towel is pretty damp. Very easy.

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AnnasBananas

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 26, 2009

This recipe was perfect! I've tried it before without a machine; it was very puffy and looked just like the pictures. This time I went ahead and used a bread machine, then cooked the pitas on a cookie sheet for 10 minutes (flipping each pita after 5 minutes) They're more like the traditional flat pitas that you buy, but still make much better pockets than others I've tried. Both ways were delicious, and I highly recommend this recipe!

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Mica

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Reviewed: Sep. 12, 2009

I love this recipe! I used half whole what and half white flour. I used the damp cloth method after pulling them out of the oven. They turned out way, way better than the pita you buy at the store - Which I will never buy again.

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Ms Meganne

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Reviewed: Sep. 8, 2009

Perfect, don't change a thing! Mine came out all sorts of wonky shaped because I can't roll a circle, and they still puffed up quite nicely (about 8 out of 10). I'm very impressed with myself!! Good bread taste too, perfect background for fillings!

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JaxMom

Cooking Level: Expert

Home Town: Belton, Texas, USA

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Reviewed: Sep. 7, 2009

These worked exactly as they were supposed to. I was so excited to see them puffing up in the oven. My husband said he like them better than the store kind because they aren't dry. They were great. We ate them with a greek chicken recipe for the grill & some greek cucumber salad made with yogurt, dill & mint.

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Momster

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Reviewed: Sep. 3, 2009

These turned out perfect!! I followed the ingredients and directions exactly and we were so pleased with the results! They were really easy to make and taste so much better than store bought ones. My husband was very impressed that I made my own. Thanks for sharing this awesome recipe!

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Mrs.Dancer

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

Easy to make and very tasty. It takes a little practice to figure out how long to leave them in the bag so that you get a pocket. Even when mine end up pocketless they are still tasty.

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RUNBECK1

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

The bread right out of the oven was soo good! But I did make a few mistakes! I didn't let the dough rise enough so the next day the bread was ROCK HARD!! I will def make these again.

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DubyaC

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Reviewed: Jul. 29, 2009

well, I fallowed the instructions to the T and ended up with 8 7" crackers. As crackers go, they don't taste too bad, but that wasn't what I was wanting. After rolling the dough out into it's individual round breads, it simply ceased to ride. I thought maybe the rising action i was seeing in the photo's would happen once they were in the oven, but no dice. They stayed flat from rolling pen to finished product.

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Garmin

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Reviewed: Jul. 23, 2009

Great recipe! One note though: never refrigerate bread. Cooling bread down to fridge temperature will make it go stale immediately. Bread keeps just fine at 70-80 degrees for a few days anyway.

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Rosebud

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Reviewed: Jul. 22, 2009

I didn't use the weigh method, I weighed the round pieces. 3 oz each makes 8 pita breads. I baked some on my pizza stone. They didn't puff the same as the ones I baked on the cooling rack in the oven. I put in large brown grocery bag with a towel inside and put a heavy bottle on the end to seal. It was kind of thick. I might make 10 next time and roll it thinner. Left it there until dinner was ready. Served with homemade hummas and greek chicken.

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Bake4fun

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2009

wow! i was so pleasantly surprised when they actually puffed! I used these modifications: i substituted 1/2 cup whole wheat flour. i don't have a bread machine so i did that part by hand. and also, i used a pizza stone and it worked great.

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rebeccacceber

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Peppy's Pita Bread

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