Reviewed: Jan. 22, 2008

So Easy! I have never made pita bread and this was so easy and produced great bread. We think it is better than the store!

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JONTX11

Living In: Austin, Texas, USA

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Reviewed: Jan. 22, 2008

Very good pita bread. I don't have a bread machine so I made the dough using a kitchenaid mixer. It came out really puffy with a nice pocket inside. The trick to a nice pocket is to not over handle the dough too much. I learned this from a friend who is Israeli. We love pita and I will be using this recipe again...it's a real keeper. For those of you without a bread machine, proof dry yeast in warm water with the sugar. When foamy add oil and pour into the flour that has already been mixed with salt. Knead by hand or machine until it's smooth and elastic. You should have a moderate dough (not soft and not firm, in the middle). Don't worry if it's a little sticky. You'll need to roll it out with a little flour.

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miki

Cooking Level: Professional

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Reviewed: Jan. 15, 2008

I just made this recipe and as I'm typing this, I'm eating a pita bread. This is absolutely delicious!

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Maximeee

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Reviewed: Jan. 14, 2008

Perfect! I will make these often.

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Christine

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Reviewed: Dec. 16, 2007

I found making these pitas a very difficult experience. I'm not an expert in it, but I have made breads with yeast before that turned out fine. I definately would not advise this recipe for yeast novices. My problem occurred after rolling them out and letting them rise again. It never happened! Then they got extremely sticky so I just quickly threw them in the pan. They did not puff up at all, but in the end they turned out edible and rather ok, more like naan though. However the frustration involved made it not really worth it for me, personally I probably wouldn't make these again.

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Pamplemousse

Cooking Level: Intermediate

Home Town: La Fayette, New York, USA

Living In: Heidelberg, Baden-Württemberg, Germany

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Reviewed: Dec. 6, 2007

These turned out very good. I used 1/2 white and 1/2 wheat flour. Baked 4 of them in the oven and cooked the other 4 on my stove top griddle. The ones that were prepared on the griddle took a bit longer and did not puff very well. Softened half in a paper bag and half under a damp towel. Both myself and my husband preferred the griddle/damp cloth pitas even though there was very little pocket. Just folded them over!

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blondebiker

Cooking Level: Expert

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Reviewed: Dec. 2, 2007

This made a very nice dough. I didn't change anything except I made them on the stove top instead of in the oven. I used just a little coconut oil in the pan.....maybe 1/2 tsp for each pita. I made gyros with them and they were delicious.

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D.A. mommy

Cooking Level: Expert

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

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Reviewed: Nov. 23, 2007

Great recipe. Make sure you only let the dough rise for 30 min once rolling them out - too little and they will be tough, too long and they won't puff into pockets when baking.

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Deborah K

Cooking Level: Intermediate

Living In: Auckland, Auckland, New Zealand

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Reviewed: Nov. 17, 2007

I was so thrilled to find this recipe! Pita bread is usually expensive and hard to find, but this recipe is easy and cheap! Tip: I have my heat turned down to save money during the winter, which seems to impact the way yeast rises. My solution is to cover everything loosely with an electric blanket and turn it on high. A gentle bit of extra warmth seems to help.

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brit

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2007

This was beautiful! I did 1/2 whole wheat and 1/2 all-purpose flour. I also did it in my mixer, doing the yeast, water and sugar first, then mixing in the rest. I got lots of compliments and will use this again and again. It would make great mini pizza crusts, too.

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racedavies

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Round Rock, Texas, USA

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Reviewed: Nov. 13, 2007

These are unreal! i just have some things to add that will make this a lot easier. Firstly i put all the dry ingredients(including the yeast and pure whole wheat flour)in my kitchenaid bowl and mixed it with a spoon. Than i added the wet ingredients, and i let everything run on slow until the dough was formed. i let it rise for 1 hour, formed the balls to pancake shaped discs. Put them on a REGULAR COOKIE SHEET WITH PARCHMENT PAPER, and let them rise for 1/2 hour. i than put them in a 500 degree oven for 4 minutes, wrapped them in a regular kitchen towel(no brown bag handy),and removed them after 10 minutes.They were perfect!!!!!

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twinmommy26

Cooking Level: Expert

Home Town: Ashdod, Mehoz Hadarom, Israel

Living In: Monsey, New York, USA

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Reviewed: Nov. 11, 2007

My husband and I love pita sandwiches and we really like this recipe. I thought that the bread was a little salty but my husband had no issues.

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Shannon

Cooking Level: Intermediate

Living In: Rexburg, Idaho, USA

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Reviewed: Nov. 7, 2007

So easy and good. This is the dough I use for pizza crust so that make it easy to make up a munch and freeze it.

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melnicley

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 2, 2007

I followed the recipe exactly except I used Quarry tile instead of the wire cake rack. You can buy quarry tile from any home improvement store for 50 cents a tile. Cooked at 425 also, but if you want a crisper bottom then cook on 450 or 500.

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muslima

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Reviewed: Oct. 31, 2007

These were soooo delicious! And I thought I loved the pitas you buy at the store...they're nothing compared to these. I didn't have a rack so I used a preheated pan coated with cornmeal and it worked fine. Oh, and all of my pitas puffed up wonderfully.

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lobsteriffic

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Oct. 31, 2007

good but must roll thin thin on wax paper

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Amanda

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2007

So easy, and they came out perfect!! I took another reviewer's advice and wrapped each one in a damp paper towel. I'll be making these again!

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Vikingprin

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 28, 2007

These are ok, but I didnt' have the success that I was hoping for, but I am not giving up because I know that it was "user error" and not the recipe. I will for sure try this recipe again because I prefer homemade anything over store bought. Thanks!

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Steph

Cooking Level: Intermediate

Living In: Addison, Texas, USA

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Reviewed: Oct. 24, 2007

VERY easy and VERY good. I have made pita without a bread machine before and it was much harder and they didn't turn out nearly as tasty. This is definitely the recipe I will be using from now on!

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lovetocook

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Smiths, Alabama, USA

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Reviewed: Oct. 24, 2007

Very similar to the pita's I had in the middle east, but my technique of rolling them out evenly still needs to be mastered. I would also make the pita's bigger, but that is just a family preference. thanks for sharing!

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S.Rose

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Peppy's Pita Bread

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