Reviewed: May 27, 2012

Fantastic recipe. Had no idea pitas would be so easy. I used EVOO and will try honey instead of sugar next time as suggested by other reviews. Proofed my yeast first and didn't use a bread maker - turned out great!

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Reviewer:

Lelena109

Home Town: Grimsby, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: May 11, 2012

Very easy to make in the bread machine. I followed the directions to a T but they came out being the most delicious English Muffins I've ever had! They puffed before I baked them, the puffed more after I baked them, I let them set with a damp towel over them until the were "soft" and cut them open to find no pocket. I'll use this recipe again but not for pita's! I'll use it to make home made English Muffins, they're fantastic!!!!

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Reviewer:

Skippie

Reviewed: May 10, 2012

I'm giving this one 5 stars because it puffed, and the other one I tried didn't. I have no bread machine. I let yeast get foamy in warm water in the kitchen aide mixer. I let it rise for 45 min in 185 degree oven in kitchen-aid bowl. Punched down and rolled into circles and baked--didn't do a second rise. Preheated cake rack on oven rack-- next time will wash cake rack so old oil on it doesn't set off smoke detector. Let cool under a damp cloth on a cookie sheet.

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Reviewer:

margaret

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Reviewed: May 7, 2012

Followed the recipe exactly as written and it came out well. But it did not have the flavor of good pita bread. Next time add just a touch of honey and use EVOO.

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Reviewer:

mamabing

Reviewed: Apr. 26, 2012

These are great! I used honey in place of sugar and half spelt/half a/p flour. They do, however, get stale rather quickly, even in the refrigerator, so I'd recommend freezing any you won't be eating within the first day or two. Thanks for sharing. I will be making these frequently!

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Reviewer:

Melanie S.

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Apr. 18, 2012

I like the taste of these. My daughter made them for her World Fair :)

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Reviewer:

Jen S.

Cooking Level: Intermediate

Reviewed: Apr. 13, 2012

This is a great base recipe. I use whole wheat flour for everything so I added just a pinch more yeast and sugar to get a good rise. I also had to let my dough sit longer to double, that's the nature of whole wheat. I added a few shakes of garlic powder and paprika to the flour before adding the proofed sugar/yeast/water. The pita turned out fantastic. A tip on rising bread dough. Before you begin mixing ingredients, turn your oven to 180. As soon as it reaches temp, turn it off. then begin mixing and you will have a great space to rise the dough.

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Reviewer:

Ryan

Cooking Level: Expert

Home Town: Massillon, Ohio, USA

Living In: Chicago, Illinois, USA

Reviewed: Mar. 31, 2012

I've used this recipe for 5 yrs. It's truly the best out there. Spot on!

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Reviewer:

ARESCHILD

Reviewed: Mar. 31, 2012

Terrific! I should have made 2 batches!

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Reviewer:

IANNACONE

Reviewed: Mar. 30, 2012

I took these to work and many people asked me for this recipe. Great tasting pita bread. Tips: Since I didn't want to take all morning making them, I prepared the dough the night before, up through the step where you roll it out and cut into 8 pieces. I individually wrapped those in plastic wrap loosely and refrigerated over night. The next morning, I quickly rolled them out and popped them in the oven. For those that have trouble with them puffing up, I suggest you handle the dough like you would pie crust dough: refrigerate the dough until chilled, and avoid handling them with your hands as much as possible when rolling them out. I used my marble rolling pin. Also, for a nice flavor, just before baking, I spread the dough on both sides with a light coating of olive oil.

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