Easy Pita Bread

From: Doughy

On Nov 10, 2009

I made this with my 10 year old son tonight. He loved helping, it was just like a magic show or a science class watching them puff up in the oven! We divided the dough into 20 portions and rolled each one out with my pasta roller for my KA into 6 inch circles. It worked great! Thank you, we will be making these together again soon!

From: Milking Mom

On Oct 23, 2009

Soft, tender, and not dry. I made these for an event I catered where I served Gyro meatballs in pita bread. Everyone commented on how much better than store bought pita bread they were. Thanks for a great recipe.

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!!