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Great fresh bread, but boy, did rolling these out thin enough give new meaning to "pita" bread, LOL! I needed these for Greek Grilled Cheese and Tomato Stacks, so I divided the 1 lb piece into 8 pieces instead of 4. I ended up using quite a bit more flour for dusting in order to be able to roll these out — the wet dough kept sticking to me, the rolling pin, and occasionally the pizza peel too! My kitchen looked like a bomb had gone off by the time I was done fighting with those ornery little suckers (due, of course, to my lacking as a bread maker, not to the recipe), and my dog was looking at me like I was completely out of my tree, lol. All the frustration went out the window as soon as I saw that first perfectly round, beautifully puffed little pita bread in the oven. I can't say much for the appearance of the rest of my pitas, but the flavor and texture made up for the high percentage of uglies I made. The beer gives these a nice tang, and as difficult a time as I had rolling these out, it WAS really nice not having to knead or do multiple rises. By the way, these were perfect in the recipe I used them in. Now I need to try some of the other methods with my remaining dough! Thanks for posting :)! Made by a fellow Queen of Quisine for ZWT6 Greece

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Muffin Goddess June 16, 2010

I am giving this 5 stars based on flavor and texture, but you do need a baking stone to achieve a pocket. I made mine on a very hot heavy cast iron griddle (over low heat) but it didn't work very well (I didn't want to turn on the oven because it was too hot). I will make them properly next time.Thank you Galley! Made for Swizzle Chick and ZWT6.

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Mami J June 13, 2010

It's a hit. At a chosen moment I am able to make pita. No fuss, no kneading. And they puffed beautifully. The dough was very soft and slightly sticky but I don’t mind as long as I have nice fresh pitas. I don’t have pizza stone - baked mine on upside-down large pyrex dish. Thanks for posting.

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Iwona1961 November 25, 2009

This certainly was an interesting and fun way of making bread! I am so used to the conventional method that I think I am still in shock about how easy and effective this method is. The only problem I had,was that my dough was on the sticky side,so rolling it to make the pitta was not easy.In fact I gave up and pulled them by hand,and it worked pretty well. Once I am over my shock,I will be trying your other suggestions for this dough GW. Thank you...

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Noo September 29, 2008
Pita Bread -- Using the Master Recipe #309834