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!
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.
Clear instructions and comes out great everytime.
This came out terrific, nice and crispy. Thanks for the recipe! Though, I think next time I might try lard instead of shortening.
These turned out great.
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
Even people who don't really like pita bread like these.
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.