The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 16, 2008
Absolutely delicious! I have made these 5 times in the past 3 weeks! My family loves them!!! I follow the recipe exactly as written. Just make sure not to handle the dough too much when rolling to ensure they bubble up correctly!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 16, 2008
I made gorditas with the pita bread and it came out great. It really good. I made some pork in salsa verde cut up lettuce tomatoes onions cheese and stuffed it all inside. Came out awesome!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 15, 2008
This didn't turn out easy to make a pita out of, but I think it was more my fault (lack of measuring utensils) than the recipe. That said, it was a very tasty bread, and I'll make it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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Reviewed: Sep. 7, 2008
Ours came out soft and split but I too had a tough time transferring them to the cake rack. Make sure that you heavily flour your work area- after they rise they tend to stick and make the move really hard. Stuck to the recipe as is but added 1/2 tsp onion powder. Used the towel method to soften pitas and then placed in the bag until dinner time. Good recipe- the results are worth it!
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Photo by FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA
Living In: Corona, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 3, 2008
Good flavor but just did not cooperate (ended up with a look and texture nothing like pita bread)
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Photo by LoveNCyprus

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 28, 2008
Beautiful. I baked these on my pizza stone which I had preheated in the oven. So nice! I also let them rest on the counter with a bit of corn meal. Compliments to Emma37 on her photographs of the bread... clicked on her other photo's and wow! What a treat - I gained weight just looking at them! :)
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Cooking Level: Expert

Home Town: Missoula, Montana, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 19, 2008
Great recipe. I use it for Sean's falafel recipe on this site.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 18, 2008
Awesome! Mine puffed! This was my first time baking pita bread so I was nervous about how they'd turn out. The recipe was easy to follow and everyone enjoyed the soft, fresh bread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 17, 2008
My pitas turned out amazingly. Like many others suggested, I subbed half whole wheat flour for half of the all-purpose flour. I also threw in 1 tbsp each of dill weed and garlic salt. This resulted in a nice flavorful pita. I also do not have a bread machine and followed miki's directions for making the dough without one with great success. The only downside in my experience was that the pockets did not form on their own. This may have been my own fault, even though I'm not entirely sure of the physics behind pita pocket formation. I do not have a cake rack and baked my pitas on a lightly greased and floured cookie sheet. The pitas turned out well other than the pockets though the centers were soft and almost-pocketing. I was able to cut into them to form my own pockets pretty easily after the pitas had softened up in a brown paper bag for a while.
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Cooking Level: Intermediate

Home Town: Tuscaloosa, Alabama, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 15, 2008
Great directions!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 12, 2008
I have made this pita recipe several times now. I use my baking stone which works well. One thing I've learned after a few attempts is not to be afraid to get the dish towel pretty wet when you go to cover the bread when it comes out of the oven...if you don't cover them with a damp enough towel then they come out crispy. We prefer them nice and soft and serve them up warm with homemade hummus. This recipe is definitely a keeper!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 10, 2008
I don't think we will ever buy pita bread at the store again! The kids LOVED to watch them bake and eat them up. The second time we made this I did not roll the dough as thin as the recipe suggested and liked them much better. Enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 10, 2008
This was excellent, I do not have a bread machine and followed the advice of other reviews. I foamed the yeast and used my kitchen aide to do the kneading. I used half whole wheat flour and half bread flour, I also added flax seed and wheat germ which gave it a beautiful color and texture. The pita bread comes out perfect everytime and makes perfect pockets. I also do not have a cake rack just a wire cooling rack which worked well over the oven rack. I have never had store bought pita bread and with this recipe I never will. Thank you so much!
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 10, 2008
very easy to make, and tasty
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Photo by Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA
Living In: Boynton Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 8, 2008
The resulting bread is incredibly delicious. I did not have a wire cake rack and had to use a cookie sheet. Unlike a previous reviewer who had success with this alternative, mine did not "puff" like those pictured. Hmmm... I'm going to buy a wire cake rack and attempt the recipe again. Even if they do not "poof," I will continue to make them. Perhaps my yeast was being difficult....not sure. Thanks for the recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 6, 2008
very good pita bread, and so super easy to make. my husband just loved it! it is very important to bake these on a rack, the first time I made these on a cookie sheet and they did not rise, when I got a cake rack they came out just perfect. thanks for this recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 31, 2008
Excellent recipe. I don't have a bread machine, so I just used the kitchen aid (proofing the yeast in 110 degree sugar/water mixture, letting it rise until double in size, and then following the rest of the recipe). They came out very tender and poofy. Make sure you watch them carefully, they can burn easily.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 28, 2008
Great recipe. 500 degrees & damp towel were the big difference from previous (unsuccessful) attempts with other recipes. I didn't use the bread machine... Just made it like white bread, and went from there... Great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 28, 2008
Wonderful! Very easy to make. I followed the recipe exactly the first time then added oregano and rosemary (kneaded it in) the 2nd time. Yummy!
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Cooking Level: Expert

Home Town: Moses Lake, Washington, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 21, 2008
I was pretty impressed! I think that 500 degrees is critical for the pitas to puff up nicely - my oven isn't 100% trusty on the temperature, and I noticed that the last that 2 I baked at a higher temperature puffed more. I'm also going to try tossing in a teensy bit more oil to get a stretchier pita. Great base!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Tampa, Florida, USA
Living In: Gainesville, Florida, USA

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