Recipe by Dennis Morazan
"This is a great pita bread recipe I got from a friend who works at a great Greek restaurant here in my town. Slice pita in half and fill pockets with your favorite filling, or for dipping, cut into wedges and pan fry in a little olive oil."
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active dry yeast
1 1/4 cups
warm water (100 to 110 degrees F/40 to 45 degrees C)
3 1/2 cups
all-purpose flour, or as needed - divided
1 1/2 teaspoons
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 side till they got browned spots.
They came out read good and disappeared in a day.
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!
I could only get 3 of these to "puff" up in the oven. The others were flat. Taste was great!
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 accidentally realized that allowing the individual pitas to rise for a third time (after rolling out) ended up making nice, solid pockets and a firmer outer shell. Definitely tasty and will save this recipe for later!
It's delicious, followed all the recipe and the suggestions of flattening by hand. I added onion powder to the flower and other bebe for flavor. Winner recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Traditional Pita Breads
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 42
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