Reviewed: Jan. 18, 2009

Very good try again.

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Katie1325

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Reviewed: Jan. 15, 2009

Way better than storebought, and only about the same amount of effort as you put into homemade dinner rolls. Perfectly lovely recipe!

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PeaceLoveJoy

Cooking Level: Expert

Home Town: Warsaw, Missouri, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 14, 2009

I mixed the dough with a kitchenaid mixer, and used a non-sticking frying pan for "baking" -- a very convenient method by the way, producing nice results. Add a very thin piece of rolled dough (the thinnest the best in my case) to the frying pan and wait for it to completely pop (don't turn). Turn after popping, to bake and color the other side. Put inside a ziplock bag 1 min after baking to keep it moist.

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bluemaster

Cooking Level: Intermediate

Living In: Piracicaba, São Paulo, Brazil

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Reviewed: Jan. 12, 2009

These were very good. Some turned out flat and others just right for me, but I am going to keep trying. The ones that turned out were very good.

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mimi

Cooking Level: Intermediate

Living In: Stanwood, Washington, USA

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Reviewed: Jan. 10, 2009

My husband calls me "Ready Kilo-watt" because of my collection of kitchen gadgets. After messing around with rolling,baking and stove top cooking this recipe many times with excellent results,I cheated. Used a tortilla press with a piece of parchment paper under the ball of dough, made a shelf in my microwave with glasses of warm water to raise the pitas and, since my tortilla press is electric-cooked them on the open surface removing the paper when I flipped them. Beautiful!! Don't you just love multitasking!If you intend to use this recipe a lot, purchasing a cheap aluminum tortilla press(under $15) saves overworking the dough and it makes pockets every time-one press will do you and transferring the pita rounds to the oven or griddle on the parchment paper prevents deflating the raised dough,

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Pyewackit

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Reviewed: Jan. 5, 2009

Not bad! I'll definitely make this again. I did it on the stove, per another recommendation and that was MUCH faster than the oven. Thanks!

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Annette

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

The dough was more moist than I expected. I mixed it in the kitchenaid and just let it rise in the bowl. Turned it out onto a heavily floured counter and rolled pretty thin --about 8 inch circles. Cooked up perfectly wiht nice pockets. Do make sure, though, not to overcook, and to let them rise after they've been rolled out. I found 4 minutes to be perfect.

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kmeter

Cooking Level: Intermediate

Home Town: Monticello, Wisconsin, USA

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Reviewed: Jan. 1, 2009

I really enjoyd this recipe. I also like the steps taken with letting the dough rest after shaping them and another reviewers suggestion to handle them as little as possible. I did have to go back to my old ways when it came to baking them though. The 500' and paper bag did not work for me. I baked mine at 400'F on a cooking stone. When done I would put them on a plate and cover them with a dish cloth until cool enough to handle. They stay nice and soft. I've also found that when rolling them out to try different thicknesses and see which is best for you. For my family we like them a little on the thick side. I think that is why 400' works best for me, gives the pita a slower bake for the thickness.

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Jen

Cooking Level: Intermediate

Living In: Forks, Washington, USA

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Reviewed: Dec. 10, 2008

This bread has a great yeast flavor with an airy inside that you find in some restaurant dinner rolls & it rivaled pita bread that you find in many restaurants as well; we thought it was excellent. I must have done something wrong because they didn't soften up much (I used the brown paper bag method referenced in the recipe) and soon the outer crust became very hard with the insides still soft/airy. The great flavor is still worth it, so if this mishap happens to anyone else who is new at making pita bread, brushing a little water on them & placing them in the microwave for a few seconds will return them to normal. :)

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Jason

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

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Reviewed: Dec. 9, 2008

This recipe is the best! We ate all of the pita breads in 2 days. I highly recommend reading the reviews and then enjoy this wonderful recipe!

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amanning24

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

We all loved loved loved these. Just added an extra half tsp of salt otherwise did everything else as stated. I will never buy the stuff at the store again.

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valerie160

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Nov. 30, 2008

Awesome!! some of them didn't puff as much as I would have liked, but I keep my house pretty cool so I assume the just didn't rise enough. Most of the puffed up like balloons in the oven :) The only thing I changed was I used 1 cup white flour, and 2 cups stone ground whole wheat, and i used olive oil instead of vegetable oil. This recipe is definitely a keeper :)

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TPETTIS

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Reviewed: Nov. 20, 2008

I don't have a bread machine, so I mixed it by hand. Didn't get the dough to rise but they they came out very delicious.

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Beatrix

Cooking Level: Intermediate

Living In: Pretoria, Gauteng, South Africa

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Reviewed: Nov. 20, 2008

The best pita bread recipe around! I am greek and italian and our family loves any kind of Mediterranean food, pita bread being a staple! I made whole wheat pita bread with this recipe as well, just sub. wheat flour in for the regular flour... also I may recommend only using half wheat and half regular for the wheat pitas just to keep the nice consistency needed for the pitas. I also crushed up some garlic and let it sit in some olive oil while the pitas were baking and brushed them with the oil while still hot.. one more thing... put the pitas in a plastic zip-lock bag while still hot to keep moist!

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amarshall

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Reviewed: Nov. 8, 2008

made these last night ..my first pita recipe..so easy and so good.i used all white flour and my bread machine on the dough cycle....i didn't have a rack to cook them on so i just put them on a baking sheet timed oven for exactly 5 min and put directly in a container with a lid....side note...while i was letting them sit on the counter after i had rolled them into circles my sweet little 4 yr old put her hand imprint on a couple those didn't rise well while baking because the dough stuck together where the hand was...i had rolled some smaller and some bigger ..some thinner and some thicker they all came out good the thinner ones were thin on both sides..evenly, but the thicker ones were thin on one side and thicker on the other..i don't know if this was because i used a baking sheet instead of a rack or due to the thickness ..next time i will be very careful to handle the dough as little as possible i really think this is the key to making these good ..not to over work the dough..or put you hand print into them...good recipe..

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mommyfisc3

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: Nov. 3, 2008

I made the recipe "as is" and wished that I had followed others' advice to add more salt. The pitas puffed and turned out nicely, I just wish they had a bit more flavor.

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smileysv

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 26, 2008

I have to admit I never make breads. I did make this recipe for a party though. We cut them into wedges to serve with hummus. I was suprised how easy they were to make (having borrowed a bread machine!) They were a hit. I'll be making these again for pita pockets. They would also be great with wheat flour and maybe a little honey for variety. Thanks for the recipe!

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Just Jan

Cooking Level: Intermediate

Home Town: Plainville, Kansas, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Oct. 23, 2008

These turned out great. I did subsitute whole wheat flour like others had to make them healthier.

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Brianne

Cooking Level: Expert

Home Town: Palmdale, California, USA

Living In: Alhambra, California, USA

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Reviewed: Oct. 23, 2008

Great recipe! The bread was very soft. I have never made pita bread before and I was very satisfied with the result. I used the pitas for fattoush salad.

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amanecer

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2008

A very good pita! I probably should have left in the oven longer to get mildly brown but they smelled so good that I couldn't wait! I thought I had enough flour on my counter for the pitas to rest prior to cooking, but they still kind of stuck as others have experienced. Minor issues that don't effect this 5 star rating. I will be serving with Greek Chicken and Easy Greek Cucumber Yogurt Sauce on this site.

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