Traditional Pita Breads Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 19, 2013
I used compressed, instant yeast. Worked like a charm. The pita tasted great. Unfortunately, baking the pita doesn't produce the nice burnt spots that I'd like. My only complaint was that they were difficult to peel open after slicing them down the middle.
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Cooking Level: Expert

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Reviewed: Jan. 17, 2013
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!
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Sycamore, Illinois, USA

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Reviewed: Dec. 16, 2012
This was really really good, and easy to make!! I will be making these again without a doubt!
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Reviewed: Oct. 15, 2012
Like the previous commenter I used half whole wheat flour for a total of three cups and these came out wonderfully! Better than store bought and so easy!
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Reviewed: Sep. 1, 2012
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!
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Cooking Level: Expert

Reviewed: Aug. 28, 2012
I could only get 3 of these to "puff" up in the oven. The others were flat. Taste was great!
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Reviewed: Aug. 19, 2012
These turned out really well. Even with half whole wheat flour, they rose nicely and my family all enjoyed them!
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Cooking Level: Expert

Home Town: Washougal, Washington, USA
Living In: Scio, Oregon, USA

Displaying results 11-17 (of 17) reviews

 
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