Reviewed: Mar. 27, 2008

i had alot of trouble with the dough, but it eventually turned out ok. i only got 4 pitas instead of 8 though. too much hassle for me, i'll continue to buy them at the grocery store.

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kleerae

Cooking Level: Professional

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Reviewed: Mar. 26, 2008

These were really good! I added about 1 tsp garlic powder. I used the stovetop method and had a bit of trouble keeping the level of heat even (electric stove), but they all seemed to turn out well.

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becky

Cooking Level: Intermediate

Home Town: Shoreview, Minnesota, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Mar. 17, 2008

I have been making these pita's for about two years now. I first got the recipe from my mom who got it from here. I absolutely love this recipe. My husband doesn't really care for the store bought pita's, but he loves these ones. It is such a simple recipe and tastes so great! I make it just as the recipe states! :)

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Chen

Cooking Level: Expert

Home Town: Sundre, Alberta, Canada

Living In: Oslo, Oslo, Norway

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Reviewed: Mar. 14, 2008

Easy and yummy. I don't use a bread machine either. I've actually found that no oil makes my pitas turn out better, but who knows... My roommates love these and they disappear quickly. We had them with Sean's Falafel recipe (and Cucumber Sauce which I didn't make) from this site.

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Sarah

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2008

These just came out of the oven. PERFECT! This is one of the few bread machine recipes I haven't had to alter. I cooked them on a large pizza stone and they came out great! I'm serving them with Sean's Falafel from this site for dinner tonight.. I can't wait! Thanks!!

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steph webb

Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Mar. 12, 2008

Just made these, and I've already eaten two before they had the chance to cool! Mmm! Made the recipe as directed, except for subbing 1/2 whole wheat flour and adding parsley for color. (I love recipes where I get to use my bread machine- such a time saver!) Since the "oven or stovetop" question seems unresolved, I baked four and cooked the other four (no oil) in a nonstick pan. The verdict: more puffed up using the bake method, BUT the pan method makes a more aethetically pleasing pita. I even tossed the baked ones into the frying pan for a few seconds just to give them some nice dark brown spots. Next time I will add a pinch more salt and maybe some onion powder, as they're sort of bland. Definitely a keeper, though!

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vertigo912

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Reviewed: Mar. 11, 2008

Awesome recipe! I don't like my bread maker, so I put the water and oil in a bowl, added everything but the flour, then added the flour a 1/2 cup at a time and stirred with a wooden spoon. I worked in the last half cup or so by kneading, then kneaded for about 10 minutes and put it into an oiled bowl for about an hour until it doubled. Then I followed the recipe, except upped the over to 550 and baked them directly on a pizza stone. I put the baked pitas between two pretty wet tea towels for 15 minutes or so. The pitas were absolutely wonderful - soft, round and tasty. I served them with fried donair meat, homemade donair sauce, chopped tomatoes and raw onion.

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ChocolatePrawns.com

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 5, 2008

I have yet to try this recipe. Next time, include both bread machine directions and conventional directions. not everyone has a bread machine.

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Sugar

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Reviewed: Mar. 5, 2008

just delicious! I made it on the stove and it was so much fun to watch the pitas poof up.

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melissa w.

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Reviewed: Feb. 25, 2008

These came out pretty good. I used 1 cup of bread flour and 2 cups of whole wheat (that was all the flour I had). I think maybe I should have left them in a warmer place to get "puffy", because nothing really happened until I tried putting a few on top of the warming oven. I tried the stove top method of cooking them "like pancakes". It worked very well, except.. the pitas have no pockets! So I have what looks and tastes like naan, which is just fine by me. I'll be making this again!

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sprostongreen

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Feb. 24, 2008

I just made these for our lunch and they were excellent!! I was very skeptical at first, but in the oven almost all of my pitas Puffed up nicely. It was awesome. I will definitely make this again. I also used half whole wheat and half regular flour. Thanks for the recipe!!

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Mdavis35

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Reviewed: Feb. 17, 2008

Time consuming, but so worth it! WAY better than store bought. I followed other reviewers advice and cooked them in a skillet on the stovetop. Ended up with more of a flat bread than a pita, but that was exactly what I was looking for! This was the perfect base for my souvlaki.

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IstyMae

Cooking Level: Expert

Living In: Monroe, Washington, USA

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Reviewed: Feb. 14, 2008

These have a wonderful texture and flavor. I wish I could say mine looked as beautiful as Zakiah's but they did not. For me, this is going to take some practice. Made these again with whole wheat flour and am happy to say they were perfect! Puffed up just like the picture.

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Marie C.

Cooking Level: Expert

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Reviewed: Feb. 12, 2008

These pita's were easy and taste great, even without a bread maker. I used a combination of wholewheat and best for bread flour. My son helped me make them and insisted that he have them in his lunch.

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Orchidsplasher

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Reviewed: Feb. 10, 2008

I was shocked when my batch turned out. Not because the recipe was inadequate - but because I have little to no faith in any bread recipe the first time I try it. They turned out wonderfully. It was like pita magic in my oven. Oh yeah, and they were delicious.

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AshleighRubyMaxine

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 5, 2008

This is a really nice recipe. Like others, I substituted 1 1/2 cups all purpose flour for whole wheat flour and the dough turned out beautifully! I baked the pitas on a pizza stone and they were perfect. I just finished up a lunch of pita bread stuffed with avocado dressed with olive oil and lemon juice. Sooo very good!

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plainoctoberjane

Cooking Level: Intermediate

Living In: Albany, Oregon, USA

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Reviewed: Feb. 5, 2008

Wow, these are really good. I made these to go with the Smoky Chipotle Hummus on this site, and what a delicious lunch!!! I would definitely use a previous reviewers suggestion of cooking on the stovetop in a non-stick skillet as opposed to baking in the oven. I tried it both ways and the stovetop is much better (softer and chewier). LOVE these!!!

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dandyell

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Reviewed: Jan. 26, 2008

Very simple recipe. I even used whole wheat (1/2 and 1/2) and they turned out great. I'll be using this one often!

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Angela S.

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Reviewed: Jan. 25, 2008

a very good recipe and unbelievable results,I also wanted to make the lebanese version of it so I rolled the dough very thinly and it turned out great, Thnk you for this wonderful recipe.

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