Original recipe yields 12 servings
Based on a 2,000 calorie dietSee full nutrition
These turned out really well. Even with half whole wheat flour, they rose nicely and my family all enjoyed them!
I used 2 tbsp olive oil instead of the shortening, and "baked" the pita bread two at a time (to avoid running the oven in the summer), covered in my electric skillet for a couple minutes on each...
I just made these and followed the directions to a T. It was a little waiting game but the result was the freshest, tastiest pitas we've ever tasted; my 6 y.o. ate 2 and wanted more! Thank you!
The trick to puffing up is using your hands not the rolling pin! Don't press them out with your fingers! They will not puff up.
This was really really good, and easy to make!! I will be making these again without a doubt!
Nice, simple recipe! I used unsalted butter instead of shortening, and I sprinkled corn meal on the baking sheet which worked out really well. After throwing the first few pitas in the oven I ...
I could only get 3 of these to "puff" up in the oven. The others were flat. Taste was great!
Great dough. I used 2 tbs of active dry yeast and added 1 tsp of sugar. I made them on the stovetop, on a hot oiled griddle. Taste it great.