75 Reviews of Arabian Pita Bread

From: Missy Wombat

On Jan 30, 2005

This is an easy recipe to prepare. I used an oven at a high temp instead of frying the bread. This worked well and it only takes a few minutes each. I roll my dough out between 2 sheets of baking paper. Much less mess and you just peel off one sheet and put the other in the oven with the pita.

From: jckamen

On Mar 6, 2003

I loved this recipie! Very easy and tasty. I used olive oil and the second time I made it I used 1 cup of wheat flour instead of white. I'll probably use more wheat flour next time — it give it just a bit more flavor.

From: LilKiwiChicken

On Aug 28, 2005

This is a great recipe. The bread is lovely & soft & puffs up really well. I found that they puffed up better if they were rolled out & left to rest for 5 minutes before cooking. Thanks for this recipe.

From: Stardustannie

On Sep 3, 2005

Yummo!! This is a fantastic recipe, I didn't and wouldn't change a thing they are much nicer than store brought. I had mine cut into triangles served with Tzatziki. To make it easier getting them to the pan I rolled mine out on parchment paper dusted with a little flour, then just flipped them into the frypan. This way they kept there nice round shape.

From: mlomeister

On Mar 23, 2008

First, I think it's unfair for reviews to dock stars on this because it may lack pockets like store-bought pita bread; that's not the point of this bread! That said, this is wonderful, light pita bread like the kind sold at my local farmers' market, but homemade & better! I used 2 cups whole wheat flour, 1 cup white, and olive oil. I used my cast iron skillet, and kept a barely damp towel on hand, thickly folded, to sweep up the burning excess flour after each one. I also dusted off as much excess flour as I could before putting in the skillet. I think rolling them out thinner (less than 1/4 inch) makes for more bubbles/air pockets.

From: joedromedary

On May 15, 2002

I've made this 3 times now & like it a lot. But is this supposed to make pita pockets? It doesn't for me.I end up with a soft flat bread. You're right najwa, it's great wiyh hummus & falafel - just not what I expected.

From: currybunny

On Mar 28, 2005

Wow, how unbelievably easy and fun is this to make! I really enjoyed making this over the weekend, I took Missy Wombat's suggestion of cooking these in the oven at about 250c - it's such fun to see them puff up! And so tasty too, thanks for a great recipe!

From: SusieQusie

On Jul 20, 2005

My granddaughter & I made these during her recent visit. What fun we had making them & eating them! She pan fried hers (practicing her flipping action) & I baked my half in a 500° oven for 7 minutes. After cooking, we misted them with olive oil then sprinkled on a pinch of kosher salt. They were wonderful with dill flavored dipping oil! We ate them almost as fast as we could make them. Thanks for sharing the recipe!

From: ladypit

On Jan 10, 2006

I firmly believe that every cook needs at least one good recipe for bread that can be made quickly and does not require an oven. This replaces my old recipe because it is so easy and so very good. I used all whole wheat pastry flour and safflower oil. I cooked these on my griddle, 3-4 at a time. Didn't even bother to keep them warm, just kept them mounded on a plate. Wonderful. Thanks so much!

From: Tom and Wendy

On Jun 13, 2007

Great recipe for flat pita bread. I found that setting my skillet on Med-High worked best for me. No butter or spray needed as the flour keeps the bread from sticking. The flour in the pan started to burn after 5 or 6, so I just quickly dumped out the burning flour from the skillet into the sink and kept on cooking. This recipe is a keeper.