19 Reviews

Made this into Whole Wheat Pita Bread by using 1 1/4 cup whole wheat flour and 2 1/2 cups bread flour. They turned out great, except I found they were better if I only cooked them 2 minutes on each side. Hearty recommendation!

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Sharlene~W March 15, 2002

This was so easy to make. I also made it whole wheat. Soft and moist. Just be careful not to roll them too thin or they won't puff up.

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threeovens June 06, 2013

Clear instructions and comes out great everytime.

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C.Luna June 14, 2012

This came out terrific, nice and crispy. Thanks for the recipe! Though, I think next time I might try lard instead of shortening.

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biancatlover February 12, 2012

These turned out great.

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Angela D. November 24, 2009

Oh my gosh these are so good. I had a few not puff but oh well those one make great pita chips. These are so light and fluffy and tender. I hate the tough chewy almost dry ones at the stores. I also like how I can cut the recipe back and make just a few when needed . Keeper recipe for us

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wicked cook 46 September 19, 2009

Even people who don't really like pita bread like these.

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leanni August 25, 2009

Great dough to work with, puffs up so nice in the oven and this is so simple. I prepped these onto a lightly floured pizza peel, and then slid them onto a hot pizza stone. I could fit 3 at a time on my stone. 2 minutes per side was spot on for me. This seems like it takes awhile- but start to finish was only 1 1/2 hours, and most of that was waiting while the dough rested. This is a very economical recipe, only 4 very cheap ingredients that you already have in your kitchen.

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BerrySweet February 25, 2009
Pita Bread