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
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