Oh my goodness, these pitas are fabulous - and the recipe is so easy! I do admit I changed the mixing order - I let the yeast & water get foamy together, then added in the flour & salt. I didn't get very much flour into my batch - less than 3 cups, but it was cleaning the sides of the bowl, so I stopped. They rolled easily, were easy to turn over before baking, and it was very handy to leave them right on the baking sheet to bake. (I've always baked on a pre-heated stone before and had to transfer them.) 5 minutes in the oven was perfect and they puffed up like crazy. I put them in a covered bowl to steam while they cooled. The taste and texture are out of this world. I can't thank you enough for this great and healthy recipe!
I've been making this pita bread for over a year. Have adapted it a bit, but it was the step by step method that brought immediate success. I bake a batch weekly using 3.5 cups King Arthur White Whole Wheat flour. I make 8 pita breads. To store, once cool, divide them into 2 gallon size freezer bags and store them in the freezer. I remove the amount I need shortly before using and find they defrost quickly and are as fresh and pliable as when first from the oven.
A word of caution, any pinching of the edges of the raw dough will hinder the puffing process, so be very careful when moving them from the resting position to the baking tray. And be sure the oven is really hot before baking.
I rest the dough between tea towels for the 30 min rise and then slide my hand under the tea towel to move the rounds onto the baking sheet, flipping them over as I do that. The end product is almost picture perfect (most times). But even an odd shape doesn't affect the flavor.
I also took the advise to use less flour and my pitas turned out great. They puffed right up and are chewy and yummy! My advise is to not forget to turn the pitas over before putting them into the oven--they will not puff up into a pocket if you don't.
The simpler the better. Fewer ingredients. Even salt is an extra useless ingredient. Why add extras that have no use. I think the key is to use water that is almost 130 F and not to handle the dough that much. Mine pop up in the oven. So happy I wont need to buy pita bread any more. The one I used to buy had a preservative that now I am free of it. It took over an hour to go out and shop for pita bread at the groceries that sometimes they did not even have it. But now I make them in less time that going out and buying it. Thank you for posting this recipe!
These are delicious, and so economical ! I used 3 cups whole wheat flour & 1 cup AP flour, and 1 packet rapid rise yeast. I put a dollop of honey into the warm water with the yeast to give it some food. I did use a generous 1/2 teaspoon salt in with the flour - I feel bread tastes too "flat" without salt. I read the other reviews, and decided to use 1 1/2 cups water to start with, and I ended up adding a little more than that so I could use all 4 cups flour. I ended up with 16 breads, 2 oz. each (I weighed the dough on a baker's scale). They puffed up nicely while baking, and I put them under a tea towel when they came out of the oven, and pressed them gently to flatten. I froze half of the pitas, and ate the first half within 2 or 3 days. We used them for snacks, with hummus, as hamburger buns, and stuffed with eggs and spinach for breakfast. I tried toasting one to warm it up, and it puffed back up inside the toaster! LOL! I had to use wooden tongs pull it out! I love the nutty warm flavor of the whole wheat, and a little white flour gives it a nice soft texture. Thanks for my new go-to pita recipe! <br/>By the way, here's a kitchen hint for you: I use a 18" length of 1 1/2" diameter PVC plumbing pipe as a rolling pin. It's almost non-stick, it goes through the dishwasher, it's lightweight, and it's cheap!
Followed the recipe exactly and they turned out perfect !!
Very good. I used 3 cups KA white whole wheat flour. I did add about 2 tsp honey to warm water and added the yeast to that and let it get foamy before mixing into the flour and salt (because that is how I have always done regular pitas). I have found kneading the dough at this point is good. Let rise and it easily doubled. It made 6 balls of dough for me for 6 to 7 inch pitas. I let the balls rise again while the oven heats. Rolled out GREAT (way easier than white flour ones). Puffed fine. My mistake was stacking them too soon! The bottom one got a little soggy so it is not going to pocket well. My very last one did not puff but I think that was because I took a little chunk off one to add to it to equal out the size. If you can pinch those off the dough ball as one piece then you get puff. Roll out even. Oven has to be 500, it really does or you won't get puff (even with regular wheat ones). I usually then freeze my pitas in baggies when they are cooled. They thaw out terrific. Once I get used to this recipe, am pretty confident they will be as good for pocket salads as the white ones. (Oh, and be careful not to pinch edges once you roll out. I think that also keeps them from puffing. and my cooking time is about 3:30 to 4 min at most).
I was a little worried about these before I made them, because I knew I'd have to make them without a mixer, but it all worked out great regardless! I halved the recipe, and ended up making 4 pitas. I only needed to use 1 1/2 cups of flour, and I added some paprika and Italian seasoning. They puffed up in the oven just as promised! Wonderful recipe, thank you!
We like these a lot. Make sure to eat them quickly as they do go bad within a few days!
I used white whole wheat flour and added chopped fresh rosemary, dipped it in homemade eggplant hummus and it was wonderful. I don't have the equipment to bake at 500 degrees in the oven so I cooked them in a frying pan with a bit of canola oil for a couple minutes on each side, removing them right after they puffed up. Yumm...