Reviewer:

zellasmom

Reviewed: Feb. 15, 2012

My pitas unfortunately didn't puff, but I was able to slice them and turn them into pita chips instead.

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Reviewer:

GreenGirl24

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Cooking Level: Expert

Reviewed: Jan. 18, 2012

Tastes like baked dough and not every pocket puffed up.

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Reviewer:

Sherisg

Reviewed: Jan. 10, 2012

I just pulled these out of the oven and every single pita puffed and has a perfect pocket. They are a bit "chewy" but perfect for stuffing with sandwhich fixings, which is what I was looking for. I mixed in my stand mixer and did flip before baking, baked for 6 minutes on greased cookie sheets and had 100% success. I had just made whole wheat pitas the prior day and they were hard and had only partial pockets. Will try 1/2 and 1/2 mix of flour next time.

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Reviewer:

bobbijack

Reviewed: Dec. 4, 2011

Nothing special, just good pita bread!

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Reviewer:

jpostma89

Reviewed: Sep. 7, 2011

Mine didn't poof up as much as the pitas in the picture. I read the other reviews saying I needed to kneed longer, but I did the recommended time. I found that I got more bubbles if I didn't let the dough rise as another reviewer suggested.

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Reviewer:

Amanda

Reviewed: Aug. 2, 2011

Delicious and easy! I followed the recipe except added a dash more salt plus a dash of sugar before the flour mixture. Before baking, I drizzled some olive oil and minced garlic. I baked some on the cookie sheet and some directly on the rack. The ones on the rack got a nicer brown color, but both were great.

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