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 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!
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.
This was really really good, and easy to make!! I will be making these again without a doubt!
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.
I could only get 3 of these to "puff" up in the oven. The others were flat. Taste was great!
This is a great recipe! I was so impressed by how the pitas turned out and so easy! My brother came home and saw them on the counter as asked if he could try one. He could not believe that I made them! Great recipe!
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.
* 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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