Comments on: pita bread

By: greta

greta — Sun, 01 Apr 2012 17:54:53 +0000

First let me say how happy I am that most times I want a recipe, you always have one for me.
You are my go to and you seldom let me down.
Thank you for that.
For instance, I made your brown butter cookies the other day.
Oh. My. Gosh.
My favorite brown butter cookie ever is from a little bakery in the tiny, central California town of Cayucos.
The Brown Butter Cookie Company makes killer cookies.
I get them once a year when we go up there for vacation.
Your cookies are very, very nicely filling in the gap until next September.
But this was supposed to be about the pita.
I want to make homemade pita bread for a Maundy Thursday dinner this week.
I look to you.
Here it is and I can’t wait to try it.
Looking through all the comments, I have to laugh at how uptight people are about whether or not this is a pita.
Seriously?
I am sure it gets annoying to you, but it is giving me a chuckle.
Can’t wait to try the recipe out this afternoon and see how delicious it is.
Again, thanks for always being there/here for me.
Love from,
Greta

By: Michelle

Michelle — Thu, 29 Mar 2012 06:39:47 +0000

Just made these and they turned out fantastic! Fluffy with a nice pocket in the middle and a fabulous taste. I’m gonna try em whole wheat next time. Thanks so much!

By: pamela

pamela — Wed, 22 Feb 2012 00:27:30 +0000

Ahh, thanks. I was using Diamond kosher salt, so your explanation makes sense!

By: deb

deb — Tue, 21 Feb 2012 20:10:33 +0000

Hi Pamela — The official weight of table salt is 6 grams per teaspoon (according to the package) and about what I get on my scale. If Kosher salt, it would be about 3 grams per teaspoon for Diamond brand and 4.5ish grams per teaspoon for Morton or a more standard coarse brand. I hope that helps.

By: pamela

pamela — Mon, 20 Feb 2012 16:51:33 +0000

Quick comment: I think the measurement for the salt is wrong? Two teaspoons of salt isn’t 13 grams or 1/2 oz, it’s more like 6 grams or 1/8 oz.

That said, I’ve made this a bunch of times, and it’s delish :)

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!