Nice recipe! BTW for those saying "it didn't puff": That's how you roll (pun intended). Greek Pita is often a flatbread, but you CAN create pita pockets with this recipe by making the "egg sized balls of dough" around your thumb, creating an air pocket. Pinch it closed, slap the dough ball flat with your hand, and then roll. It takes practice to make pockets.
Thank you!! This was wonderful, have been trying to find a recipe to recreate the gyros you have in Greece and this pita is perfect as I wanted the tradtional soft Greek pitas without a pocket (once cooked and cooled I brushed with olive oil and a little black pepper both sides, cooked in a frying pan till golden both sides, filled with tzatziki, tomatoes, red onion and seasoned strips of chicken, the pita wrapped and tasted perfectly just how I remembered). I used my breadmaker to do the dough, then cut into 8 balls and covered for 15min before cooking.
Really recommend your recipe, thank you again.
Great recipe, I was happy with how fluffy they are. For those of you who don't know, traditional pita does not have pockets! Its a flat bread.
Very, very good. I also used the kitchenaid mixer. These were very good. You can make these ahead of time and store in the fridge until you ready to fry them and eat them. I made the ground beef gyros(#30081) to eat with them.
I used my Kitchen Aid Mixer to knead the bread.Very good warm and fresh. There was one left over after stuffing ourselves, so I used it for "Fennel and Sea Salt Pita Bread Crisps". Thank you for sharing!
This recipe was easy to make, and delicious! Thanks for simplifying something that I've always wanted to try.
This was great. I used it to put Beef Slouvaki on and my family loved it all. I found it very easy to make and would just be sure to have extra flour around because they are a little sticky to roll if you don't. Thanks so much.
THIS WAS TO DIE FOR DELICIOUS!!!! I even added the olive oil late. I highly recommend making this pita. It's going straight into weekly rotation in our menu for the week!!! Thank you soooo much!
I found the dough a little dry and upped the water to 2 cups. I also tried a variation. added 1 Tbsp oregano and 1 tsp (crushed) Rosemary..
These were pretty easy to make. I had trouble rolling them out because the dough was quite sticky. I had to settle for using my hands, almost like working with pizza dough. They were a funny shape and not at all uniform in size, but they tasted good. I didn't brown them in the skillet (we were just making them to dip in hummus) but might try it next time.