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    You are in: Home / Recipes / Make Ahead Pita Bread Recipe
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    Make Ahead Pita Bread

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on August 05, 2008

      Oh boy, do I need some practice rolling dough! The flavor of these is excellent, I just have some funny looking pitas LOL! They got better as I went--I took the advice of a previous reviewer and sort of "kneaded" the dough over then rolled with the air pocket intact and that seemed to work. The dough was sometimes hard to work with (sorta springy, don't know how to fix besides letting it rest) and sometimes I used a sort of "pizza crust" approach using my fingers and gravity instead of the rolling pin. Like I said, I'm new at this. I did have to bake these about double the amount of time stated, and I had some difficulty with the pitas sticking to the baking stone. I had to add about 1 c more flour than called for. Thanks for posting--puffy or not this is a yummy bread and I don't mind making it again to work on my skills! Made for PRMR 2008.

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    • on July 29, 2008

      The end result (after tweaking) was very good but I would not recommend this recipe to someone who has not made yeast breads before. When I followed the recipe as directed... the dough was not even close to being a "kneadable" texture. I had to add approximately 3 more cups of flour. Also the dough seemed quite salty in the beginning but was just right with the added flour. With the first half-batch I had trouble getting the dough to puff up and also getting it to brown. It felt like I left it in for a long time and would finally take it out in spite of not browning. The flavor was still good but I wanted "stuffable" pitas. I posted on the Greek forum and was told to "knead it over on itself but leave the little air pocket, then roll out with a rolling pin." I tried that with the 2nd batch and it worked beautifully. However, just puffing up was not an indication of doneness. In my gas oven it took approximately 6 minutes to get them to brown. I'm still playing around with the timing but I will try this again. Maybe if I still need to add more flour than called for I will try to add more whole wheat flour since I like the flavor that it gives.

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    • on September 13, 2011

      Mine turned out perfect. They all bubbled without a problem and they taste great! I did have to add almost 3 cups of flour to get it kneadable. That is common with bread, but it does change the calorie count quite a bit! Thanks for the great recipe!

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    • on June 30, 2008

      This is a EXCELLENT recipe! The dough was very easy to work with and they ballooned up beautifully, each one of them!! Thank you, 2Bleu, for sharing this wonderful recipe, I definitely will be making it again!

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    • on January 14, 2008

      This recipe makes a wonderful pita bread ! It was my first time baking this kind of bread and I had a little trouble rolling out the pieces in a circle. You may have to let the dough rest a couple of minutes, repeating the rolling process a few times. The bread was very tasty ( even tasted better after the dough was kept for 3 days in the refrigerator.) Thank you for the recipe !!! Made for Photo Swap.

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    Nutritional Facts for Make Ahead Pita Bread

    Serving Size: 1 (71 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 126.5
     
    Calories from Fat 19
    15%
    Total Fat 2.1 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 437.9 mg
    18%
    Total Carbohydrate 23.3 g
    7%
    Dietary Fiber 1.5 g
    6%
    Sugars 0.0 g
    0%
    Protein 3.5 g
    7%

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