Peppy's Pita Bread
This pita bread came out much better than I expected. Guess I was thinking (in my head) about soggy, bland white-looking pita bread that resembles round white bread I occasionally see at the Supermarket.
Here's a change for the better I made: in my experience, taking 1/2 the flour and changing it to wheat flour can be too drastic a change, especially since yeast and rising are involved, plus too much wheat flour and you get chewiness. I substituted 1 cup of the white flour for wheat flour. I highly recommend...Perfect! They rose beautifully, gave it a little more consistency and made the pita bread more reminiscent of the kind I grew up on; Israeli and middle-eastern homemade pita bread, slightly crispy on the edges, warm and grainy, the kind you'd find in good establishments.
1 user found this review helpful
Sep. 22, 2004