Reviewed: Nov. 9, 2009

this is a great recipe! i've been adding mahlab (ground cherry pits) to the dough to give it an extra authentic flavor. you can find mahlab at international or arabic grocery stores. i also tried making the recipe using wheat flour. it doesn't come out quite as nice and fluffy, and the loaves didn't puff as they should. it was still good, but not as good as with white flour. if you use wheat flour, i would suggest using the full amount of salt. i decrease the salt to 1 t. when making it with white flour, but the wheat flour needs the whole 1.5t to make it taste better.

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Noura

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 29, 2009

Everyone else loves it so I must have just messed up. The dough came out of the bread machine too sticky and the loaves don't open well. I will have to try again tomorrow. Maybe I will use bread flour instead of all purpose and canola oil instead of olive

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Theresa

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Reviewed: Sep. 9, 2009

It tasted ok but it was tricky to get them to puff up.

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iman

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Reviewed: Jun. 29, 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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AmyBear

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Reviewed: May 12, 2009

i loved this bread.although it tasted like the flour tortillas made by the tortilla's flour.

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alejandra

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Reviewed: Apr. 19, 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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RoseRover

Cooking Level: Intermediate

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Reviewed: Mar. 8, 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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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Mar. 6, 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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queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Mar. 2, 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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zeze_74

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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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MRSLYNN

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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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Marie

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2008

excellent as is.......... A definite keeper

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BOUCH73

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Reviewed: Oct. 15, 2008

we loved how it tastes..but it's kinds hard? should it be that way?

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Yasmeena

Cooking Level: Expert

Home Town: Arad, Muharraq, Bahrain

Living In: Norfolk, Virginia, USA

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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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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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Rachel M.

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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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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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Raechel

Cooking Level: Expert

Home Town: Columbia Falls, Montana, USA

Living In: La Grande, Oregon, USA

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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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Coral

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Sep. 22, 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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Nadine S

Cooking Level: Expert

Home Town: Quebec, Quebec, Canada

Living In: Casa Grande, Arizona, USA

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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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