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if yoy substitute 1/2 cup cake flour for regular flour it will rise higher, plus if you heat your oven to its highest temp. and use a stone; it will cook in 3 to 4 min and doesn't have to be turned.
Easy recipe - couldn't believe how easy. But I found there was too much flour -left out nearly i cup.And tastes great Janice
great recipe! very consistant and easy. i've gotten lots of compliments. thanks
I've made these twice using our bread machine and found that six pitas are closer to the size we would normally get from the supermarket (instead of eight).
easy recipe to follow for good pita. i think i rolled some of my pitas too thin because i ended up with pita chips, which were still good, but didn't have that nice chewy texture. i also substituted one cup of white flour for one cup of whole wheat for a little more texture.
For those of you who were looking for a more chewy (rather than crispy) bubbled pita pocket, all you have to do is one minor change. I don't use quick rise yeast at all, only the regular Traditional Active Dry Yeast. I prepared it in nearly the same manner, I put the flour (2 cups) and salt together, gave it a good stir. I took a measuring cup, filled about 1cm high with warm water, tossed in 1tsp yeast (I decreased the amount because I didn't know if quick yeast was any different). This yeast-water mixture I let sit for 5 mins or so, let the yeast puff up. Then in the same measuring cup I just added water up to the original amount it required (1.25cups). Pour the contents of the measuring cup in with the dry mixture and follow the recipes steps from 2 onwards. **couple notes however: 1. I added some of the 1-1.5cup of flour while the dough was still in bowl because it was too sticky to begin kneading. (I used about 1.25cups in the end) 2. I divided my kneaded dough into 6 pieces rather than eight. 3. I left the 6 pieces on the cutting board to rise for about 25minutes. Strangely enough I did not cover it and they did not dry out. 4. Took a rolling pin to the pieces of dough, rolled them to the size i wanted them (about as big as my outstretched fingers/hand). 5. I threw some alumnium foil on the baking sheet, placed three on each baking sheet. DO put it on the bottom rack, DO keep it quite hot (425 on my oven), and DO follow the 4 minute per side rule! Also DO follow Step 10. Trust me, they'll turn out perfect. Now to find a fantastic tzatziki sauce!
Very easy and delicious! I was hoping they would bubble so i could have that "pocket" effect, and they didn't, but that was the only disappointment. did i do something wrong? Not a big deal, though, since they rose enough that i could cut them in half and create my own pocket. also i used 2 cups of whole wheat flour and one of regular. Thanks! I'll make them again next time i want fresh pita in a hurry!
Makes better pita chips id think. These didnt rise hardly any, and they werent very flexible or pita-y at all. I was making gyros and wanted pitas, so we kind of had gyro paninis instead.
Made this pita bread for my Greek themed dinner, They were very good and easy to make. Thanks Carol . Bullwinkle
These pita were really pretty and looked authentic. They tasted pretty good too; howver, for whatever reason, they did not form a pocket and were kind of heavy and chewy. I think it must have been because I used whole grain spelt flour. Also they dried out really quickly when I set them out to cool in the dish towel. Not sure what this needs... maybe more water or a little olive oil? Anyway, it was still good enough to where I will probably try it again and just tweak it some so it will work for the whole grain flour.