Reviewed: Oct. 2, 2009

AMAZING!!

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Reviewed: Aug. 11, 2009

Taste was great! I agree with others that a few steps were missing, but oh well, I figured it out and it was awesome tasting!!!

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momma2kinsey

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Reviewed: Jun. 3, 2009

Very good recipe- a little too much salt, but good none the less. I let the dough rise for 30 min, then punched it down and divided it into 12 pieces. i rolled each piece out and let them rise for another 30 min before baking. They turned out perfectly.

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FLIESE

Cooking Level: Expert

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Reviewed: May 23, 2009

These are really great! Just used Peppy"s Pita recipe for the missing steps and they turned our great!! My 9 month, 2 year old and 4 year old LOVE them. Eat them like they are candy.

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MiniMartha

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Reviewed: Apr. 9, 2009

I made half a recipe, just to try these and they were awesome! I baked half and did half in a skillet. The baked puffed up and were more doughie than the skillet version, but both were excellent and gone before they were fully cooled. I'll be making a full recie again this weekend. Thanks for posting! 5/17/09 Update I made these again, but I ran short of the whole wheat flour so I substituted 1 cup of Rye flour. This upped the flavor an extra notch and I will continue to add it from now on.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Jan. 23, 2009

These turned out great! The people that made neg. comments did not make them i dont think..they just read it...yes some steps were omitted but not hard to figure out what to do. i devided the dough up into eight balls then rolled them out.. half i cooked in the frying pan and the other half in the oven... both turned out great! Thanks for the recipe.

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jenny

Cooking Level: Intermediate

Home Town: Laval, Quebec, Canada

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Reviewed: Jan. 13, 2009

These are wonderful! I did 3 cups of wheat flour and 2 of white. Also - I added more honey, about 1/8 cup. I made a mistake and baked them on baking racks with cookie sheets under them. I loved them that way! After I reread the instructions, I did the proper method of baking rack on oven rack - they were just ordinary. These freeze very nicely. Just lay them out in a container with wax paper between.

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Lee Ann

Cooking Level: Expert

Home Town: Philip, South Dakota, USA

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Reviewed: Dec. 16, 2008

Great recipe! Yeah a few steps are missing, but it is not hard to figure out what to do. After the dough rises, roll into twelve balls then roll balls into flat circles...let rest and proceed with baking. These are yummy, and my little ones are so excited about thier pita bread. Oh, and the fact that these are whole wheat is the best part! Way more depth of flavor then that plain white suff.

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mamaiscookin

Cooking Level: Intermediate

Home Town: Bend, Oregon, USA

Living In: Prineville, Oregon, USA

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Reviewed: Sep. 24, 2008

Very bland and dry. Sadly I will not be making this again.

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MamaHealthNut

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jul. 21, 2008

If you already have great directions like "Peppy's Pita Bread" this is a great ingredients list if you want a whole wheat version. My family and I have cut out refined flower so we were so excited to find an alternative recipe!

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Kat

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Reviewed: Jun. 25, 2008

This recipe is SO easy and DELICIOUS! I am thrilled to have a 100% whole wheat pita recipe! Most recipes that say 100% Whole Wheat actually aren't, and it gets really frustrating. I used wheat flour to roll the dough in instead of all-purpous to keep it completely healthy. I did use olive oil... wish there were something else I could use instead of the oil. Olive oil is good for you until you heat it up. Other than the oil, this recipe is completely nutritious!! Hurray!

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AltaJoy

Cooking Level: Expert

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Reviewed: May 29, 2008

I love this recipe. I have made it twice in the last two days! Some of the steps are missing but I already new how to make it.

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The Del Sisters

Cooking Level: Expert

Home Town: North Branch, Michigan, USA

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Reviewed: Jan. 16, 2008

These are the best pitas I have EVER made. I made only 1 change... I added 1 TBSP gluten to the flour. I used all whole wheat flour and it worked out fine. After mixing I divided the dough into smooth balls. Let rest for 10 minutes. Then rolled them out into 7 inch circles. Instead of baking I used my griddle to cook them for about 8 minutes each. Worked like a charm.

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Catherine Bennet

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Reviewed: Dec. 29, 2006

This recipe is missing some rather important steps. Also note that whole wheat flour is very heavy for pita bread, and I recommend a lower percentage of whole wheat to bread flour. This recipe, as written, would be dense and inedible. At the very minimum, there should be a 1 to 1 ratio of bread flour to whole wheat flour.

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