Reviewed: Apr. 9, 2012

This was great at Easter!They were just stuffing these pockets with anything- hummus or ham.. my younger teen sister put pasta salad in it... yeah.lol You do have to add salt w/ DRY ingredients..toward END!NOT WITH YEAST! It turned out delish & made pockets just like the store bought have!:)

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Reviewer:

Maiseheartsfashion

Cooking Level: Intermediate

Reviewed: Mar. 31, 2012

I made these with Joseph's Maltitol instead of molasses or honey--they are YUMMY and belly good! (if you follow the belly fat cure program) Delicious as a base for a low carb pizza too!

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Reviewer:

shelli

Cooking Level: Intermediate

Home Town: Parkersburg, Iowa, USA

Living In: Seoul, Soul-T'ukpyolsi, South Korea

Reviewed: Feb. 22, 2012

I've been wanting to make whole wheat pita bread for awhile. This recipe is wonderful! Having never made pita bread, I was a little nervous, but they turned out perfectly! I did use 2 tbsp of honey instead of molasses and added salt later as other reviewers have said.

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Reviewer:

Yumyum

Cooking Level: Intermediate

Reviewed: Feb. 13, 2012

I am giving this a 4 star because I love the freshness of the pitas. I used honey instead of molasses. Used 2 cups WW and 1 cup AP flour. Not many of my pitas puffed up, but that is likely because I did not roll them flat enough. With the pitas that did not form pockets, I simply cut them in sections then slip them open. Baked them with salt and olive oil in 375 degree oven until brown. these were absolutely delicious and MUCH BETTER than the famous brands. I love knowing the ingredients, and knowing there are no preservatives. Also, made for party and the pita chips got rave reviews!

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Reviewer:

StephD

Cooking Level: Expert

Living In: Hudson, Ohio, USA

Reviewed: Jan. 22, 2012

So easy and great texture. Thanks for posting.

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Reviewer:

sryelle

Cooking Level: Intermediate

Living In: Warwick, Rhode Island, USA

Reviewed: Jan. 11, 2012

I followed other reviews and used honey in place of mollases, 2cps ww flour and 1 cp white. These turned out fabulous and I even screwed up the rising process :P! I have not done much in the bread baking department but the suggestions of others to not mix the salt with the yeast and water was very helpful (I would have never known). Also, I put my dough in the oven to rise (turned off); from what I have read, the yeast creates it's own heat and the oven holds that heat to ensure your dough is at the correct temp. Well, I forgot it was in the oven and started to preheat it for cookies, LOL! That was my goof but I still kept plugging away and I now have wonderful pita bread that even my children like and take for school sandwiches! Thank you for the recipe and reviews!!!!

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Reviewer:

lovinitstacy

Cooking Level: Beginning

Reviewed: Dec. 30, 2011

I was very pleased with these. Like so many others, changed to scant 2 cups ww and 1 heaping cup ap flour; also sub'd honey for molasses (but intend to try). I came up with 8 pitas of about 75g each. Baked @ 425 for 5 to 6 minutes (spritzed walls) and they puffed up beautifully! Thank you so much for recipe.

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Reviewer:

Litegal1

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Sep. 2, 2011

I made this exactly as the recipe said. Except that I added the salt into the yeast mixture with the flours after the yeast had dissolved, thanks to other reviewers tips!! It came out perfect. It was so easy to make and I will most definitely use this recipe again. Thanks!

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Reviewer:

Beth

Reviewed: Jun. 24, 2011

I tried this recipe twice and both times this did not work at all. I substituted all-purpose flour for the soy flour, and brown sugar for the honey (as I didn't have either of those ingredients handy). The dough barely rose, and the pitas didn't rise at all. I cooked them hoping for some magic, and ended up with barely edible frisbees. Now I am not an experience bread baker so that may have been part of the problem, but these were still disappointing.

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Reviewer:

jen

Reviewed: Jun. 5, 2011

I used honey instead of molasses and all purpose flour instead of soy flour. I also proofed the yeast with the water and honey first (added the salt in with the dry ingredients). They puffed up and formed pockets!! Turned out delicious!

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