41 Reviews of Pita Bread

From: tater

On Aug 19, 2003

I wish I could give you more than five stars for this recipe! These do take a little time - but they're worth every minute. I used whole wheat flour and the taste is incredible! While time consuming, they were very easy to make and 11 out of the 12 came out absolutely perfect with a great pocket. I may never buy store pitas again!

From: Dancer^

On Aug 16, 2002

These turned out wonderful, I made them last week and froze 2. They came out perfect as well. They do taste better then store bought. I will be making these often. Thank you.

From: ~Savannah~

On Dec 1, 2004

The only think I changed was use Instant yeast instead of dry active, and they turned out absolutely wonderful! Thanx for sharing the recipe DiB's! I've tried 2 other Pita recipes, and so far this one has been the best!!

From: LonghornMama

On Apr 9, 2005

Wonderful recipe! I cheated and used the bread machine, then rolled into rounds about 5-6 inches in diameter. Baked on the same cookie sheets on which rounds rested and skipped the broiling step. So basically, I took every shortcut I could, and they came out perfectly delicious. I will never buy pita again, these taste SO much better than the commercial variety. I would like to try it with whole wheat flour next time. Thanks, DiB's, for a great recipe!

From: wildeyeris

On Jan 17, 2005

Delicious! Very easy, especially with the help of a KitchenAid dough hook! Thanks for a great recipe. I cooked the pitas on my pizza stone as suggested by Everblest. They turned out great!

From: Chef #277141

On Apr 17, 2007

Don't roll these too thin or they will not puff. (I got 10 - 6 inch pitas). I used fresh ground whole wheat flour and it was still fantastic! Hard to find a recipe that will work well without having to adapt it. Truly a great recipe!

From: londongavchick

On Sep 9, 2007

I used stoneground whole wheat flour and the flavor was wonderful. I used the dough hook on the kitchenaid for about 5 minutes to knead the bread. I baked them on the cookie sheets and they puffed nicely after turning up the temperature to 525 degrees F. I also baked them for nearly 5 minutes rather than the 3. Putting them in the damp towel before a plastic bag really kept them soft as well. I think I needed to roll the pitas a bit thinner to get better pockets but otherwise a really simple pita recipe!

From: najwa

On Jan 26, 2002

These were good .. will make them again, they taste a lot better than store-bought pita!!

From: Everblest

On Sep 19, 2004

My guys weren't real keen on these but they don't like pita bread anyway. I put the ingredients in my bread machine - ran it on dough only and then baked the pitas on my pizza stone in the oven. I used whole wheat flour and I liked them very much. I toasted (couple of minutes under the broiler) them the next day to make pita chips - still yummy!

From: eatrealfood

On Jan 18, 2006

These swelled up so beautifully and turned out soft and delicious. I prepared the dough in my bread machine, so it was a snap to make for me. I plan to make it with wheat flour next time.