Reviewed: Oct. 22, 2009

These pitas tasted much better then any store bought ones I have ever had. I made a dip and cut the pita into triangles. They were a big hit, people didn't believe I had made them myself. I will definitely be making these again.

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Ther

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Reviewed: Oct. 14, 2009

I used all whole wheat flour...the pitas turned out great although they needed a little help with making the pocket. I will definitely use this recipe again!

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deedimeo

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Reviewed: Apr. 21, 2009

Man, this worked out great, even though I added the salt to the proofing yeast mixture. I was nervous when I saw all these reviews saying not to, but it ended up rising fine -- nice pockets, every one of them. The pitas were soft, chewy, delicious. Used all-purpose flour instead of the soy flour.

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KombatKat

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Reviewed: Apr. 17, 2009

This was very good. I took all the suggestions about not adding salt directly to the yeast and did 2 cups whole wheat and 1 cup all purpose flour. They were delicious and really simple. My biggest problem was being so impatient. I might add some canola oil next time to keep the dough more uniform because it flaked a little.

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Rebekah R

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Reviewed: Jan. 30, 2009

I used all whole wheat flour and whole wheat pastry flour (Indian atta). Trick to make perfect puffed up pitas is keep the oven rack in the second notch from top. Heat the broiler and place the rolled pita right under the broiler. Check in about 1-2 minutes. Turn over. Check again in 1 minute. Perfectly puffed up flatbread. Make sure to keep checking regularly. Can burn very quickly.

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VIVNIDHI

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Reviewed: Dec. 19, 2008

Easy and delicious! Used 1 Tbsp of brown sugar instead of molasses.

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DUESER

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Reviewed: Nov. 4, 2008

Turned out great! I was very pleased with it, and I haven't had a lot of success with yeast breads. Very easy and delicious.

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Cheese

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Reviewed: Sep. 23, 2008

This worked just fine for me! I make the dough in my bread machine on the dough cycle, layering the ingredients as I normally would if I were to make bread, staring with the water, salt, sugar, flour and topping with the yeast. When it's finished doing its thing, I pat the dough out, let it rise for 20-30 mins. and bake it in the oven. Having my bread machine do the hard work makes these more fun, fast & easy to make! My substitutions: used white flour instead of soy flour, brown sugar instead of molasses, added 1 T. wheat berries. Letting the pitas cool a bit in moistened cloth is also a key step. Part of people's issues with this recipe seem to be a matter of personal taste. I personally prefer chewy/crusty over soft bread, so if you enjoy a more rustic texture, this is the recipe for you. And I could care less about the pockets - they never hold the filling in anyways, so I just use them like bread slices. But that's just me! ;)

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rsquaredstudio

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: May 1, 2008

Some changes need to be made in order to have success. I have made this recipe twice with my changes and is foolproof. 1. Instead of molasses I use 2T honey. 2. Flour - 2c WW, 1c White 3. DO NOT ADD SALT TO THE YEAST/WATER/HONEY. SALT KILLS YEAST. ADD WITH DRY INGREDIENTS. 4. Roll your pita's really thin and they will puff up nicely. 5. Only cover them with a damp towel for a few minutes. Otherwise the pockets will seal themselves back up. 6. I experienced best baking success while using only one cookie sheet at a time. Two sheets seemed to suck up too much heat and prevent the pocket from forming. This is a really tasty recipe!!!

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Julie

Cooking Level: Expert

Home Town: Saginaw, Michigan, USA

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Reviewed: Apr. 26, 2008

I'm really not sure how to rate this recipe. First of all, other reviewers are correct: do NOT put the salt in with the yeast when you proof it! That will immediately kill the yeast. Experienced bread bakers would know this, but if you are new to yeast baking, you may not. Therefore, that hinders this recipe. However, if you make it past the yeast proofing stage, this is a nice pita bread. I didn't have soy flour and I wanted a bread that would puff/rise a bit more, so I used 1 cup ww flour and 2 cups all purpose. Next time I may use some wheat glutin with the recipe as written to see if that helps it rise. Bakes up beautifully, and I did have pockets in some of my bread. Does have a nice taste with the molasses and the wheat flour, but you could always sub honey or sugar instead. Thanks!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Mar. 21, 2008

I use honey instead of molasses, add the salt to the flour and not the yeast while it is creaming, use 1 cup ww flour, 1 cup all-purpose, 1 cup soy flour

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Karyn

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Reviewed: Mar. 6, 2008

This was my first attempt at making pita and this recipe turned out great. As other people noted did not add the salt directly into the yeast, hot water, and molasses. It was added to the flour mixture. They came out of the oven puffed up and very tasty. A great recipe!

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rabbit83

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Reviewed: Feb. 5, 2008

I gave this 4 stars only because it seemed too time consuming. Although the pitas did come out good and are very healthy, I think it's easier to just buy them. If you live at a location where pitas aren't a common find, then this is a great recipe.

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Maya

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Oct. 18, 2007

The soy flour made the dough impossibly sticky. I ended up adding about an extra cup of flour just so I could work with it, which made the bred quite dry and cakey. It was filling with a good balance of proteins and carbs byt definitely not nearly as good as storebought.

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Rangel

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Reviewed: Oct. 11, 2007

I have to agree with the other person who actually followed the recipe and used SOY flour instead of substituting white. You get an unmanageable sticky dense dough that doesn't rise and doesn't roll well because it never seems to have enough flour to stop sticking to you and the countertop. Ended up being a waste of time, I'm sorry.

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skboren

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Reviewed: Oct. 5, 2007

I have to rate this low for a pita bread recipe, as it does not work as written for pitas. Most of the 5 star ratings have been using any other kind of flour but not soy flour. Soy flour has NO gluten and there isn't enough with just the wheat flour to let the yeast do it's job and make them rise. Substituting all purpose or rye does make the difference and adding honey or sugar instead of molasses makes a more ethenic flavor. Adding the salt mixed with the flour also works better. There are better recipes out there...

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mamabear

Cooking Level: Expert

Home Town: Fairbanks, Alaska, USA

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Reviewed: Sep. 20, 2007

Great flavor! I used a little bit more water, 2 cups wheat 1 cup AP floor. I used honey. I made them half the size and cooked them at 500 for 3 minutes and they are PERFECT!

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Morgan

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2007

This was my first time making pita bread and they were very easy to make. They had wonderful flavor but I did not get pockets. I added the salt to the flour to avoid killing the yeast.

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Amber

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Reviewed: Jun. 23, 2007

Excellent! Quick and easy! I couldn't find whole wheat pitas in the grocery store. So, I came home and looked for a recipe. I found this one. I used honey instead of molasses and white instead of soy. These turned out just the way I expected. I love them. My family loves them. I will make these again and again.

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MelKnee4

Cooking Level: Intermediate

Home Town: Yreka, California, USA

Living In: Redding, California, USA

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Reviewed: May 30, 2007

I've made this recipe twice now. I did not use soy flour because I didn't have any. I substituted white flour and only used one cup and two cups of whole wheat. I also used frutose for sweetener because it's easier on my husband's diabetes and still feeds the yeast. I cooked them on top of the stove in a hot cast iron skillet as suggested by another reader. That was much easier than in the oven. I think they turned out great. They don't puff up enough to make "pocket" pitas but they make great wraps or just butter them and eat.

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