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!
This was really really good, and easy to make!! I will be making these again without a doubt!
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.
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!
Super easy and a hit with the whole fam. I will definitely make these again!
Very easy to prepare and they made great mini pizzas!
* 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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