102 Reviews

Delicious, quick, and easy. I've made these twice now and we love them. I have even wrapped leftover dough balls (already risen) in saran wrap and put them in the fridge for a couple of days. When I cooked the last batch up (straight from the fridge, then rolled out) they came out even fluffier than freshly made ones. I don't know why that is, but I'm happy it worked. Now when I make a batch of hummus, we can have freshly baked pitas with it each day! Oh-- also I only used 3 T. olive oil, 1 T. of milk (not powdered), 1.5 c. whole wheat pastry flour (with white flour for remaining flour) and it came out great.

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Amy V#2 November 29, 2010

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.

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jckamen March 06, 2003

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.

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joedromedary May 15, 2002

Fantastic!! Served gyro-style with falafel, tomato, red onion and tzatziki. If you are making these for Gyros I advise using the pan-method. Baked a few in the oven at first but they were not pliable or "bendy" like you want for gyros. So I moved on to using a pan and got great results. They were softer, more pliable, and prettier too. The trick for making "stuffable" gyro bread seemed to be to roll them very thin, almost too thin it might seem at first, before adding to the pan. They will poof up in the pan to the perfect thickness and the larger diameter is nice. Super recipe! Thank you, Najwa~

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averybird May 21, 2010

there are so many reviews on here, but I thought my comments might be helpful to someone, so I'm chiming in. So many folks had said the dough was sticky that I decided to use less oil than the recipe called for. I used 4 tablespoons instead of 6, and it was just fine. I used white wheat flour instead of AP white, and added 3 tablespoons wheat gluten. No problems there. I divided the dough into 12 pieces rather than 18, I wanted some fair-sized pitas. The first few pieces I did roll out, as the recipe instructs, but they were thinner than I'd like, so I patted the rest out by hand, and liked them much better that way. Lastly, I would add just a pinch more salt next time ... maybe just a 1/4 teaspoon. Good flavor, rose well, easy to make, would make again. Thanks!

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Muzicgirl March 15, 2010

These were fantastic! I didn't try to split them for pita pockets but I did eat them with hummus and they were a big hit at my party! On a personal note: I had trouble getting the bread to brown on my stove with my teflon coated aluminum pan but when I switched to my cast iron pan they were a breeze to make. I did spray my pan between each pita I made but I could just as easily used olive oil to wipe the pan (but I was out). Will definitely make again! Thanks for the great recipe!

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Brighid February 10, 2011

This by far is the best pita recipe I have tried so far. Now I am not a chef, but I do have a couple of tips that I learned through trial and a lot of error. I never, ever use instant rise or rapid rise yeast (the kind you get in those little packets). All it does is make the pita taste like yeast. Find a good active dry yeast (look in the organic section). When activating the yeast, make sure the water is warm (you can hold your finger in the water without the need to jerk it out in 10 seconds or less) not hot and let sit about 5 minutes before using. I decrease the amount of olive oil to 4 tablespoons. Keeps the pita dough from being too sticky. Most important of all, use a pastry cloth to roll out the pita. My pastry cloth came as a cover to a large round board. You rub flour into the board before rolling out the pita on the cloth. Little to no sticking, no excess flour making the pita hard, and you can roll the dough so thin you can see through it! I also have a cloth for my rolling pin, but I am not sure I really need it. Lastly, if you have left over pita (yeah right), I cut it into finger length strips about an inch wide. I then bake them on a cookie sheet in the oven for 6-8 minutes at 350 degrees F until they turn into crispy chips. Yum. Spray a little olive oil and season before baking for added flavor!

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Cheff Mo March 05, 2010

Oh my gosh, what a scream these are! I was unreasonably excited to look in the oven and see the first few pitas puffed up like little baloons. And oh, how yummy. We had them for lunch with hummus and sliced cucumbers and tomatoes. I made mine 2/3 whole wheat, and baked them on a pizza stone at 475 for 3 minutes per side. I might try a little shorter baking time on my next try to see if I can get them slightly chewier, but they were a magnificent success today. Thanks a mil, najwa.

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Erin R. April 05, 2009

This dough was difficult to work with, but tasted great. I also reduced the oil to 1/4 cup. The dough was still sticky, and I had to use quite a bit of extra flour. I increased the salt to a scant tsp., which still was not enough because of the extra flour. I pan fried them in a dry cast iron skillet. I brushed the top with olive oil and sprinkled on salt and Italian seasoning, then flipped when the first side was done. The kids loved these! I think next time I will reduce the water to 1 cup and see if that helps with the stickiness.

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dirndlfrau September 25, 2014

Wow! So quick and easy!! I totally forgot to put the milk in and it was still amazing. I used a cast iron pan coated with olive oil. Lightly sprinkled them with salt when they were done. Thank you for the great recipe.

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ravenne8 December 25, 2013
Arabian Pita Bread