Reviewed: May 11, 2007

I used all purpose flour instead of the soy flour and white sugar instead of the molasses. I also added about 3 tablespoons of olive oil and a bit more water to make the dough more workable. I fried these in a non-stick pan on top of the stove and they turned out nice and fluffy. A very good recipe, with some minor adjustments.

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itswitch

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2006

I found this much too heavy and I didnt understand the purpose of the molasses. if it's to add sugar so the yeast will rise, I suggest using honey instead to avoid the undesirable flavour and colour that molasses gives. a note for the people whose bread didnt rise: I found that you have to roll them out to just the right thickness. the ones I rolled too thin didn't rise as well. also, do not add the salt to the mixture until after the yeast has dissolved. otherwise you will kill your yeast.

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LittleCahoona

Cooking Level: Intermediate

Home Town: Aylmer, Quebec, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 28, 2006

Very Good recipe. I made these twice this week already. Wow, everyone loved them! I made changes though: 2 cups WW four, 1 cup AP flour, 1 tablespoon honey. Instead of making pita bread however, I separated the dough into 9 balls and rolled into thin circles. I then fried these in greased skillet till slightly browned on each side. Then I covered them in a damp towel. This made lovely wraps. Thanks for the recipe, maybe I'll get to make pitas one day. :)

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NATALIEHUNTE

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Reviewed: Sep. 6, 2006

several reviews have noted that this recipe doesn't rise or doesn't form pockets. This is because it has you add salt in the first step with the water and yeast. SALT KILLS YEAST Instead, mix the salt with the flours before adding it to the water, yeast, and molasses. Otherwise, a nice recipe the best whole wheat pita recipe I've come across.

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Stephanie P

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Living In: Olympia, Washington, USA

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Reviewed: May 28, 2006

this didn't work for me at all. it was a real disappointment after all the time it took... maybe it was just me but I couldn't get the dough to rise.

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palewater

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Reviewed: Dec. 3, 2005

This is a really great and easy recipe. I didn't think it was that time consuming, either. (Compared to making tortillas!) I thought I had soy flour on hand, then at the last minute discovered I didn't, so I substituted rye flour and they turned out really good. I also made another batch alongside, substituting bread flour for the soy. These puffed up really nicely, but didn't make a pocket inside, so I won't use bread flour again, but even the flops tasted better than the ones from the grocery store!! Thanks for the easy recipe with simple ingredients! I have another batch going right now, and I didn't even have to re-read the recipe.

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Cottonista

Cooking Level: Expert

Home Town: Middlebury, Indiana, USA

Living In: Atmore, Alabama, USA

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Reviewed: Aug. 11, 2005

I followed the recipe to the letter and found that it was tough and very flat. I liked the flavor, though, and simply used it as a flatbread to accompany ragout. Next time I will try adding a bit of white flour and a bit more yeast and see if that affects the tough/flatness.

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AMANDAFAITH

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Reviewed: Jul. 24, 2005

Wonderful tasting right out of the oven, but very easy to dry out. A little hard also to make a good pocket without it falling apart.

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crazydiamond

Cooking Level: Intermediate

Home Town: Lafayette, California, USA

Living In: Berkeley, California, USA

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Reviewed: Jun. 5, 2005

Substituting white wheat flour for the soy, and honey for the molasses works well too. Thanks for the great recipe, (dziekuje) Smucia!

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JHFULLEN

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Reviewed: May 18, 2005

This was my first attempt at making pita bread, so I don't have anything to compare it to. They are rather time consuming, but nice to have fresh from the oven. I did find that they got a little tough, esp the ones that were leftover til the next day. Good flavor, and my husband liked them because they tasted very "primitive" to him -- maybe cause you had to chew so hard to eat them. Overall, not bad; i would make again to accompany certain meals (see Mediterranean Feast meal idea), but alot of work.

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 11, 2005

I made this exactly as recipe stated. Maybe I'm not used to soy flour, but I think it gave the pitas a funny taste. The texture was ok though.

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Sydney

Cooking Level: Expert

Home Town: Covelo, California, USA

Living In: Sharjah, Sharjah, United Arab Emirates

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Reviewed: Feb. 28, 2005

I don't know what I did wrong, but mine barely puffed up, then flattened. I just like my pita more fluffy, bread like. It was edible but I won't make again.

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BEARNESTA

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Rome, New York, USA

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Reviewed: Feb. 10, 2005

Very good! Easy to make and comes out perfectly - exactly like the pitas I get at the store. I used 2 cups wheat flour and 1 cup all-purpose. After first rise and before rolling out, I refrigerated overnight due to my schedule. Still came out perfectly. I may add a bit of honey next time just to give a touch of sweetness, but this recipe is awesome just as it is.

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DIGIGIRL

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Sugar Land, Texas, USA

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Reviewed: Jan. 10, 2005

Great and easy recipe! I didn't have soy flour handy so I used all purpose and it worked out beautifully. My harshest critc, my sister, ate about seven of the halves in a row.

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DREAMINGREADER

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Reviewed: Jul. 8, 2004

These were fantastic! I used unbleached bread flour in place of the soy, otherwise followed recipe to the letter. Amazing! I'll definitely make these repeatedly. After making these, we filled them with pizza sauce, pepperoni, mushrooms and cheese and microwaved to make pizza pockets - even my 4 and 5 year olds loved them! *note* update on 4/26/05 - I made these exactly according to the recipe this weekend and they were PERFECT. The soy flour smelled a little different while forming the pitas, but the taste and texture were wonderful! I made 8 pitas out of this recipe - even used a ruler to measure them as I rolled them out to make sure they were right.

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Zanne Peters

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Sparta, Michigan, USA

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Reviewed: Jun. 12, 2004

Excellent!

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JUDYTEER

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Reviewed: May 17, 2004

I made a few changes, but they came out amazingly. I didn't have soy flour so I used 2 cups stone ground whole wheat and 1 cup all-purpose flour. I also added 1 T. honey to the beginning. Delicious!

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ALLIEKAT18

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Reviewed: Mar. 21, 2004

This recipe was awesome!!!! All measurements are perfect - Pita's turned out better than any whole wheat ones I've ever tried!!!

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GREENBEAN4

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