Comments on: pita bread

By: Sarah

Sarah — Mon, 23 Jan 2012 17:21:20 +0000

Found this on StumbleUpon, I have no stone, or cast iron, went with thin steel baking tray – perfect! You’re a genius!

By: Kate

Kate — Tue, 17 Jan 2012 04:18:26 +0000

I saw this post in passing somehow last week, when I had already put hummus and pitas on my menu board. I made the pitas for the first time tonight. I had one that puffed brilliantly, then the others, not so much. “Where did I just see that article about getting them to puff?…”
Thank you, Google, for finding me your post the second time around!

By: Terry

Terry — Sat, 10 Dec 2011 00:22:58 +0000

Can this be made without the yeast? My son is allergic.

By: FB

FB — Wed, 23 Nov 2011 10:30:08 +0000

I don’t understand why so many individuals are complaining… And why the Bread Authorities have seen fit to make an appearance. Pita has pockets. That eshh puffs in the oven. Otherwise how would you get the pocket?

Anyways. I used chapati flour (aka atta flour) (I’m assuming people reading this recipe are not from rural areas, so there is a middle eastern and/or indian market somewhere around you. Go pick up a bag and stop using the crappy stuff you buy at the big chain grocer). I was lazy on the kneading, threw that sucka in the fridge, and 2 days later had a nice puffy WET dough.

Did it puff perfectly? yes and yes. My only change to the recipe was adding about a teaspoon and a half of sugar (I used turbinado) to the yeast/water.

By: Trisha

Trisha — Fri, 30 Sep 2011 04:15:30 +0000

These look great. After a lot of hunting, I think I’m gonna use this recipe to try these out first!

By: Kuopion Yid

Kuopion Yid — Fri, 05 Aug 2011 07:52:02 +0000

For all those recommending unglazed tiles as pizzas stones: BE SURE THAT THERE IS NO LEAD IN THE TILES!!!!!!

By: Anna

Anna — Sun, 31 Jul 2011 17:34:10 +0000

Deb, I have to thank you not only for the fantastic pita bread, but also for your site in general — I’m a college student who just recently has started to cook for herself, and your recipes have been a great source of inspiration! (Not to mention your wonderful photography and writing.) I have so many more things bookmarked, so consider this a thank you for many times to come!

By: Sue

Sue — Thu, 30 Jun 2011 12:33:14 +0000

Hi,
Just wanted to ask you, if you could advise please.
Would the 3 minutes cooking on the stove be enough to cook up the yeast thoroughly?
I don’t want to use the oven when it’s so hot! :)
thanks very much!!

By: surekha

surekha — Tue, 07 Jun 2011 06:44:10 +0000

This is the best recipe for pita bread. I make it all the time. So easy. They all rise and so soft. Thankyou you for sharing.

By: Robin

Robin — Wed, 23 Mar 2011 19:29:35 +0000

I know I’m about two years late to the party here but just wanted to thank you for this recipe. I’ve recently been trying out homemade pita (the stuff our grocery store carries isn’t even your basic not-so-good-but-ok stuff. It’s actually downright awful. I’ve tried a couple of recipes so far (both from other blogs) and I decided I needed one with an overnight rise. I was going to try it on my own this weekend but I’m very glad to have your recipe to work from instead.

Up until recently we’d been buying pita from a Lebanese restaurant nearby but they closed down. By the way, in reference to the eejit who said that this shouldn’t be called pita – my grandmother was born in Lebanon, my grandfather was born in Egypt, and both of them expected their bread to have a pocket. How else could you eat tabbouleh??? :)

Anyway, don’t know if you’ll get this, but I love your site. You’ll get credit if my dinner goes well – I’ll be making the pita and also the newer baked spinach recipe you posted, and a lamb very similar to the kebab recipe you posted. So… THANKS!!! :)