Reviewed: Feb. 5, 2013

Loved this pita bread! It actually puffed in the oven unlike others I have tried! Substituted mostly whole wheat flour except for a 2 cups white and they still turned out soft! No more store bought pitas for our family!!!

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Sweet Treats

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Reviewed: Jan. 30, 2013

Absolutely amazing and impressive!! Super easy to make, though a bit time consuming since I only baked two at a time, however, worth every minute! Outstanding!! Will definitely make again!

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MrsNancyB

Cooking Level: Expert

Reviewed: Jan. 29, 2013

The perfect pita!

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Booksie B

Cooking Level: Expert

Reviewed: Jan. 19, 2013

Not very flavorful, but guess what? Pita isn't. Incredibly easy to make - I whip them up quickly to use for kid's lunch. We do semi-homemade "lunchables" instead of buying that they call pizza. Much better to give my son real food!

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Onika101

Reviewed: Jan. 17, 2013

I only rated it because it won't let me leave it blank. Let's pretend I didn't (hate to rate it when I don't follow it exactly). So basically when you make it in your KitchenAid, it is perrrrrfect. The dough is really easy to work with. I proofed the yeast by adding it to the warm water with the sugar. I then added the flour and salt with the KitechenAid on number2. It took like a minute or two to mix the dough. Then I took it out and kneaded it by hand for a minute. I then greased the bowl and placed my smooth dough ball inside. I covered it with plastic wrap and then a towel and placed it in my oven for 1 hr and a half. I took it out, kneaded it for a few seconds and then rolled it out like a log. I then cut them (with a knife) into about 14 small chunks; rolled them into balls. Then rolled them flat w/the rolling pin. You'll need a bit of flour every time it starts sticking to the pin or board. I covered them with a towel, but not too long, just 10 min and baked them on 425 for about 10 min. Note: When I used White Whole Wheat flour I noticed you will need to sprinkle in a little bit more water during the mixing process. And it seemed to need a bit less cooking time. We really enjoyed and the hubby says its better than store bought.

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Faith

Reviewed: Dec. 26, 2012

Amazing restaurant quality. Takes a bit of time but goes great with humus

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hiserodtm

Reviewed: Dec. 24, 2012

This recipe turned out VERY well. Took a bit longer than planned, but very tasty. I stuffed some with pizza filling and had a couple left over. Left them in a Ziploc and microwaved and the pitas were so soft!

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wynskyn

Reviewed: Nov. 14, 2012

I LOVE this bread for many, many reasons. I doubled the batch and I am so glad I did, and yes it bakes in 5 minutes, another great reason right there. We dipped it in hummus, olive oil, seasoned olive oil, and made mini pizzas--all in one day! Now I am thinking this bread would be great for calzones since my house smelled like a pizzaria while it baked. I added a handful of bread dipping seasoning to the dough, ya know the mix of seasoning that the nice Italian restaurants place in the dish with the olive oil. Definately brush with olive oil. I can't say enough things about this bread! Thank you!

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freckles

Cooking Level: Intermediate

Reviewed: Nov. 10, 2012

I have to say that as a general rule I stay away from anything that requires the use of a rolling pin, but am very glad I made an exception in this case. It was so good that I had to make another batch the next day! Used it to make gyros and it was perfect. I have also made it with a mixture of whole wheat flour and whole wheat white flour and while not quite as good (for me) it was still excellent. For me the amount of salt was perfect. I will never buy pita bread again.

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historygal22

Cooking Level: Intermediate

Home Town: Springfield, Oregon, USA

Reviewed: Oct. 18, 2012

Was easy to make (I make a lot of breads)and turned out great.They were nicely puffed with good pockets. (I used olive oil instead of vegetable.) Will definately make again!

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