The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
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Reviewed: Jun. 30, 2009
It tasted alright, but it's tricky to get them to puff up and not burn. Second batch was better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: May 13, 2009
i loved this bread.although it tasted like the flour tortillas made by the tortilla's flour.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: May 4, 2009
I was quite satisfied with the results. Not all of the pitas puffed up uniformly, but that's error on my part, not the recipe's. I made the dough by hand as I don't have a bread machine. UPDATE: Made them again, every one of them puffed up. 5 stars!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.81 star rating.
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Reviewed: Mar. 10, 2009
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.
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Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Mar. 9, 2009
Great recipe! After reading reviews I set the oven at 500, and then flipped the loaves at 2-3 mins to brown both sides. Really fantastic. THANKS!
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Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Mar. 3, 2009
I did it, but i had some few tips which i think are required for this recipe: 1- dough should be left to raise for at least one hour before dividing it into 8 pieces, and another one hour after that. 2- put you oven temperature on BROIL 10-15 min BEFORE you start baking. 3- try should be adjusted in the middle of the oven. 4- through the bread dough into your flat tray, close the oven door, and wait for 2-3 minutes only. Bread should be puff and done by then. if you let it for more than 5 mins , i'll become crunchy. 5- At the end, when you take out the bread , but it over a kitchen towel/napkin, and cover it with another towel.. DO NOT put it into the plastic bags before it bocomes at room tempreture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jan. 22, 2009
Awesome recipe! We like to jazz it up a bit, sometimes before baking it we'll brush on melted garlic butter and sprinkle with parm cheese. Great for dipping in pasta dishes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jan. 22, 2009
Great recipe! I used whole wheat flour instead of white and I don't have a bread machine so I just made it by hand and even though my fire alarm went off for the first batch, they still tasted great! I love how they puff up and you can cut them in half and stuff them with whatever you like! I like tuna with hot pepper, so good!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Dec. 5, 2008
excellent as is.......... A definite keeper
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 15, 2008
we loved how it tastes..but it's kinds hard? should it be that way?
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Cooking Level: Expert

Home Town: Arad, Muharraq, Bahrain
Living In: Norfolk, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Mar. 25, 2008
Really good and really easy. I'm just planning on using a little spice next time, like roasted garlic cloves or fresh herbs or something.
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emo

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Feb. 1, 2008
Delicious! Made it to go with Hummus III on this site. I used Rapid-Rise yeast, and it worked just fine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jan. 8, 2008
These were a hit! Having a baking stone made things much easier than fidgeting w/ baking pans. The pizza stone preheated (on 500 degrees) as the dough was being made. We flipped the bread over after about 2 minutes to brown on the opposite side. Any longer & the bread would become crispy instead of chewy. Froze beautifully. Rave reviews – can’t wait to make them again.
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SAK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA
Living In: Westminster, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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Reviewed: Jan. 4, 2008
These were great! I too am not a lucky girl with a bread machine, so I mixed the yeast with the water first, then added it to the wet ingredients and added the dry ones to that, and kneaded it by hand (about 7 or 8 minutes). Instead of the vegetable oil, I used 1 tablespoon of applesauce and 1 of olive oil, to keep the fat down and nutrition up. I also used white whole-wheat flour, as I am trying to bake with more whole grains, and this gave the finished rounds a nice "earthy" flavor without too much "grainy" flavor. I tried the paper-thin rolling approach, but settled on a bit thicker piece, poked all over with a fork as I like a flatbread more than a pocket bread. They came out wonderfully soft and delicious, and have had rave reviews from friends...awesome recipe!
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Cooking Level: Expert

Home Town: Columbia Falls, Montana, USA
Living In: La Grande, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 13, 2007
This is a keeper, even my husband who does not like bread told me he liked this one. I served it with roasted garlic in olive oil. I tried different shapes, a barely stretch mini loaf worked best for me. I find that using bread flour gives better results.
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Cooking Level: Expert

Home Town: Quebec, Quebec, Canada
Living In: Casa Grande, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 9, 2007
I made it completely by hand since I don't have a bread maker. It was very easy and we love it. My Boyfriend even says he likes it better than naan bread! The dough was fun to play with too.. it reminded me of play dough from when I was a kid!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Sep. 21, 2007
This bread is delicious! Bye-bye store bought pita bread! I used 2 1/2 cups bread flour, 1/2 cup whole wheat flour and used garlic salt. I let the dough balls "rest" for 5-10 minutes before rolling them out. I baked mine on an oven stone. We filled our pita pockets with falafel, cucumbers, tomatoes and tahini dressing. Thanks for the recipe, Sue!
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Cooking Level: Intermediate

Home Town: Adak, Alaska, USA
Living In: Mount Vernon, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Sep. 19, 2007
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.
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Cooking Level: Expert

Home Town: Richmond, Virginia, USA
Living In: Sharjah, Sharjah, United Arab Emirates

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Aug. 29, 2007
This recipe is so good. Before adding the olive oil I sauteed minced garlic until browned and added it to the dough. Awesome Awesome Awesome
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 27, 2007
this is awesome I will never buy store bought again, the only thing I wish I knew was does the dough freezer well or the bread it self? I will be making this a lot. thanks
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Cooking Level: Expert

Living In: Reardan, Washington, USA

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