Easy Pita Bread

From: Lilibeth

On Apr 8, 2009

Great recipe. Does exactly what it says it does. All mine crisped up with a perfect pocket. I used 1 c whole wheat flour and 3 c white. I followed the technique exactly and cooked them 2 at a time.

From: Chef #985729

On Apr 1, 2009

Pita bread is one of my favorites and I eat it often, so I looked for a recipe to make it and decided to give this one a try. Mine came out darker than the picture, and the flavor was right on mark with any pita I have ever had. After all, this type of bread isn't really flavorful to begin with! I made with 1 c. flour and 4 c. whole wheat flour. Worked out fine and makes it healthier for me to eat, since I am carb sensitive.

From: Missy Wombat

On Sep 1, 2004

This was my first pita making effort and this recipe worked really well. Fresh pita tastes so much nicer than the bought stuff. I used 4 cups of plain flour and 1 cup of rye flour as that is what I had and that worked really well. The lightly floured surface is key in making this an easy recipe. I found that if I baked the pita on the middle shelf of my convection oven that I got much better puffing - it pays to experiment which is easy to do as you can only do about 2 at a time anyway. Definitely recommend this!

From: MSZANZ

On Jul 26, 2005

Outstanding!! Very authentic! I used a baking stone to cook these, which worked well. I pulled the dough into 16 pieces and evened them out because I was unsure how much dough to use for each one. It is good to make sure that when you transfer them to the baking sheet you don't make them thin in spots or put your finger or spatula through it. They get a little brown and crunchy in those spots. Also, I thought I had failed when mine didn't soften between the damp tea towels. I was so excited when I pulled one out and it was soft. I was just a little impatient. Thanks!!