Recipe by Sue Litster
"Mix the dough in your bread machine and bake in the oven. A versatile Middle Eastern style flat bread that you can serve with lunch or dinner."
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1 1/8 cups
1 1/2 teaspoons
1 1/2 teaspoons
active dry yeast
I have thrown out all other recipes for pita bread and put this one! This bread does not disappoint! I don't have a bread machine, so I just kneaded it until smooth, oiled it a little and let it rise about an hour an a half before finishing it following the recipe. My family loved it and the kids were so cute with their little noses pressed to the oven window watching it puff up like a balloon, they got a real kick out of that! Thanks for the great recipe! One tip I did was to put my oven on 500, the hotter, the better, and after it puffed up like a balloon, flipped it on the other side so it could brown a little for another half minute or so before removing it. Otherwise, the first piece didn't brown at all on top and I thought it looked prettier with some browning on both sides. If you leave it too long to brown, it will start to toast and get crunchy so be careful of that.
I would rate this higher, but I found that the bread was way too crispy when I cooked it at the time/temperature stated. After the first few, I cooked the bread for only 4 minutes and that did the trick. I think even less time or lower temp (my oven runs hot) would work for a soft, more 'foldable' bread. BTW I made the bread by hand and it worked great. Proofed the yeast in warm water with sugar for about 15 minutes, added the oil, and then the dry ingredients. I kneaded for about 10 minutes and let the dough rise for about 30-40 minutes. Then, baked.
This is the best one for pita bread. I am an Arab and I tried to make the bread for a long time without success until this recipe. This is as good as the store bought one. The only thing is that home ovens just don't have the high and even heat needed to cook the bread quickly to golden brown without drying it. So I cook it until it is just begining to brown then take it out while it is still moist. When I want to eat one loaf, I use a toaster oven to heat it and brown it quickly. Also the toaster oven will repop it for the stuffing to go in.
Wow! I made this recipe without knowing what syrian bread was. I was surprised when I took these out of the oven. This plain bread goes great with a soup or even pasta. I love it.
I love this bread! I orginally made it for a cultural presentations I was doing, but I like it so much that I am going to have to make it again! Oh and I found out adding extra sugar (what a wonderful accident lol) makes it taste even better to me!
I sometimes poke holes in the dough right before I bake it if I don't want it to be puffed up. And if I want it to be a softer bread, I will not cook it quite as long.
Bread was very tasty! My family loved it. It was very similar to my sister in law's, who happens to be Syrian. Only problem I had was with huge air bubbles. After I had made them, my SIL told me to pierce the top of the bread with a fork, all over, before baking them. I will do it next time, and I know they will be perfect then.
Crunchy and tasty, the whole kitchen smelled like a "BAKERY"!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 204
** Calories from Fat: 35
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