Reviewed: Oct. 3, 2009

So simple, quick and delicious!

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LPRECORD

Home Town: Calgary, Alberta, Canada

Living In: Etna, California, USA

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Reviewed: Sep. 26, 2009

Turned out great. Tasted delicious in tzatziki. Quick & easy. I used some whole wheat flour. Next time I will add herbs too... oregano maybe.

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HOLLYN1

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Reviewed: Sep. 3, 2009

Good flavor but mine did not puff. Still great with hummus though!

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JOANNE

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Jul. 20, 2009

A good recipe - tastes great. I must be doing something wrong though because mine didn't puff. Next time I will try rolling the dough thinner. I thought it was thin enough as all of the pitas were much larger than the 5" they were supposed to be rolled to, but I will try again and see! They were still great for dipping!

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TRICIATER

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Reviewed: Jun. 17, 2009

I tried this recipe twice and I don't know if it is my oven, but it just does not work. It comes out like regular bread. I kneeded it, shaped it let it rise, baked it. It didn't come out like pita bread at all. I wonder how this is working for anyone else.

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jennytc346

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Reviewed: May 24, 2009

Slight modification. To those who said the bread was bland, it's supposed to be....it's not supposed to get in the way of the flavors of the food. That being said I found that oven baking produced a very dry pita. I fried mine in just enough olive oil to coat the pan for about a minute or two on each side. The hint of olive was exactly what the baked ones were missing. Great recipe!!!

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emnbaileysmom

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Reviewed: May 13, 2009

it was good but too salty.

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Shadesrose

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Reviewed: Apr. 30, 2009

This recipe is a keeper....It works great with spelt. For pita chips.... after they cook, cut into 8 pieces spray with or roll in olive oil and add sugar and cinnamon or whatever else you like on pita chips bake at 375 degrees about 5 min.....yummy!

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acooper415

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Reviewed: Feb. 7, 2009

I've made these twice now, and really enjoy them! The second time I made them I took it even a step further and made pita chips with them. I read the other reviews that said that they ended up more as dinner rolls...if your pitas end up more as rolls and don't "pocket" (like mine did the first time) this probably means you're not kneading the dough enough. I made sure I kneaded the dough for atleast 5-6mins the second time I did it and they turned out perfect!

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Sarah-Marie

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Reviewed: Jan. 5, 2009

These have a good flavor. I will let them cook a little longer next time to achieve that browner look. Nice texture and good flavor. I may try adding some garlic powder to the mix to make a little garlicy flavor pita next time.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Dec. 12, 2008

Not at all what pita bread is like. These were large, salty rolls that I honestly couldn't do anything with. I gave two stars because they are edible, but not usable. Not sure where I went wrong, because I followed the recipe closely.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Dec. 8, 2008

This didn't have great flavor. It tasted pretty much like flour and water. I had some trouble with it rising, but that's probably my fault, since our house is pretty cold.

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LYNN1490

Cooking Level: Intermediate

Home Town: Morganton, North Carolina, USA

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Reviewed: Nov. 9, 2008

This pita bread comes out perfect. I like to use this recipe to use with Hummus for dipping. Love It!!!

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Heidi Celeste

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Hollow Rock, Tennessee, USA

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Reviewed: Nov. 3, 2008

Easy to make, but mine didn't puff. I did replace 1/3 of the flour with whole wheat and that could have been the cause. No problem though, I was just making them to dip into hummus. Delicious! *Edit to update* I made these again without using any whole wheat flour and they puffed! Perfect round puffy pita. I really love this recipe.

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le petit haricot

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 2, 2008

Im in the process of making these- in fact i was just gnawing on the first one to come out. Delicious- not that difficult to make, and i only have a few side notes: skip the cookie sheet- make them directly on the oven rack, just make sure you line up the pita with the slats so it doesn't fall through. Also- use a rolling pin, it makes the dough more consistent than by hand- which i did. Delicious yes- wonky yes. rolling pin might help them to puff.

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frostbaron

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Reviewed: Oct. 12, 2008

This recipe was really simple, and turned out really great! The first batch hadn't had quite enough time to rise, and didn't poof up at all. I thought the whole recipe was a flop until the next batch came out of the oven perfectly! My friends from Israel said that they were as good as anything they had had back home! I was flattered, and thankful for this recipe : )

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Jenny!

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Sep. 11, 2008

I made this to go with a tatziki recipe from the site and it turned out perfect. Followed directions, but I added several teaspoon fulls of dried herbs to add more flavor, and brushed them with butter and herbs before baking. They are flat - no pockets, but that was what I wanted anyway

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Ashley295

Cooking Level: Intermediate

Home Town: Fort Saskatchewan, Alberta, Canada

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Reviewed: Sep. 3, 2008

i baked twice so they would be crispy like pita chips. yumm

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isabella217t

Cooking Level: Intermediate

Home Town: Redford, Michigan, USA

Living In: Tempe, Arizona, USA

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Reviewed: Apr. 29, 2008

It was good as pizza dough but wasn't even close to the consistency of pita bread. I was bummed.

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k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 7, 2008

This is a nice and handy recipe to have on hand. I followed the advice of another reviewer and used half whole wheat flour, and the yeast technique with the kitchenaid mixer. I let these rise for about 45 minutes on their greased baking sheets, but truthfully they could have used a little longer, but I was impatient. It's key to roll your dough very thin - if you are hoping for a traditional pita pocket style bread. Will definitely make again!

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