7 Reviews

I did a search to see if this recipe was already here -- and voila! :) I make this all the time. This version is for a 1-1/2 pound machine. I usually remove my dough from the bread machine for the 10 minute rest in step 3. For a whole wheat version, substitute 1-1/2 cups bread flour and 1-1/2 cups whole wheat flour for the 3 cups bread flour. Thanks, Cilantro in Canada!

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mersaydees March 27, 2008

Outstanding! I made this recipe for Menu #24612 and everyone loved it! I made two batches. The dough it didn't raise much in the bread machine, but the bread raised while it was cooking. I used lactose free milk but otherwise kept to the recipe. The bread itself was soft and perfect like thick pita bread should be. Thank you Cilantro in Canada

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Chef floWer January 01, 2009

Used water, was perfect!! When I put the water into the bread machine I used very warm water to activate the yeast. I wasn't sure if you have to do that, but all other recipes require it. And it turned out perfect.

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jessicapower1 November 30, 2013

Very good. I used 1 cup water and 1/4 cup soy milk and sprinkled a little garlic powder on the dough before baking but other then that kept it the same. Delicious and pretty easy if you are hanging around the house anyway.

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apaperknife February 21, 2011

Terrific! I used mersaydees suggestion to use 1/2 whole wheat flour, but let it rest in the machine. I baked for 10 minutes without flipping and they were perfect. Thanks so much!

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Abudebbie May 03, 2009

I've made this a few times now (sorry for the slow response) I used 1/2 milk 1/2 water, 1/2 bread flour and 1/2 whole wheat. I did flip mine at the 6 minute mark, then cooked for about 4min more and that left them nice and golden. Thanks Cilantro, this works out great

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3shihmum January 02, 2009
Pita Bread for the Breadmaker