Reviewed: Mar. 21, 2009

I've tried this twice and both times the dough was a gluey, gloppy mess, impossible to work with and went straight into the trash. I don't know what I'm doing wrong, but there is not enough flour or something in this recipe.

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Gr8typist

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Jul. 21, 2008

very easy to make--i added 1 Tbs honey because i have never made anything with yeast that did not have a sugar and made with 1/2 ww pasty flour--turned out great either baked in the oven or fried in pan. thanks

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smartcookie

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Feb. 2, 2008

This recipe was fun and easy to make. My family loved it!

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flirtingwithfood

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Reviewed: Apr. 25, 2007

This bread reminded me of Indian fry bread, without the fat! Nice bready taste, and good texture. I do think, though, the breads need to be rolled out a little thinner to get a less dense bread for easier folding. But this is a great recipe. Thanks for sharing.

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Shelly Mc

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Apr. 16, 2007

Wonderful Pita bread! This was better than Pappy's, puffed up very nicely and had a great flavor. Was easy to roll out as well. I added 2tbsp of light (in flavor) olive oil to the dough.

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Patricia

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 16, 2007

This was a great recipe. I used 4 cups whole wheat pastry flour and 2 cups all purpose flour. I rolled these in the traditional circles and they puffed up beautifully. Everyone was impressed.

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Jessica

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Reviewed: Sep. 28, 2006

Pretty good! The only thing I was a little off about was that they took a while to soften up but they made great pockets and taste great! Once I had divided the dough, I kneaded each piece for another 2 minutes before rolling out and I think that may have helped them puff better.

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Sep. 3, 2004

very good, to get a thicker bread than they sell in the supermarket

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MARION384

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Reviewed: Oct. 5, 2003

I've made this twice and it worked well both times, but the pockets formed better when I rolled the dough thinner. I also tried it with about 1/3 wheat flour and with a soy-flour mix, and both were great. I enjoy mine as sandwiches, with hummus, or just dipped in olive oil.

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Carrie Lynn

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Reviewed: Sep. 24, 2003

These pocket breads, which I made with half whole wheat flour, turned out nice and soft. They didn't, however, have much of a "pocket." That's ok though. They were still good.

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MACKALLEN

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Reviewed: Sep. 20, 2003

This pocket bread turned out pretty good. The pockets formed well, and it was easy to make. It was a little too bland for my *personal* taste, however I think that was just personal preference. Next time I will try adding a little honey just to suit my own taste. Overall a pretty good recipe that can be easily modified to meet one's own personal taste.

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