Ready in 45 minutes
A nice change from the usual days old pita bread in the grocery store.
"I made these last night and they turned out excellent. I used 1 cup white whole wheat and 1/2 cup of whole wheat flour instead of all white. They are a bit of work, but well worth the effort. Made 20 or so. They puffed up great!"- Makelley
Top-ranked recipe named "Easy Pita Bread"
In mixing bowl, combine water and sugar; sprinkle yeast and let stand for 10 minutes or until dissolved and creamy.
Using electric mixer, beat in 2 c. of the flour, oil and salt; beat for about 3 minutes or until smooth, scraping down side of bowl from time to time.
With wooden spoon, beat in enough of the remaining flour to make stiff dough.
Turn out onto lightly floured surface and knead for about 10 minutes or until smooth and elastic.
Place dough in lightly greased bowl, turning to grease all over. Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk.
Divide dough into 16 or 32 pieces.
On lightly floured surface, roll each piece into 7" or 4" flat rounds.
Cover and let rise for 15 minutes or until slightly risen.
Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C). Using floured metal spatula, quickly transfer 2 or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or until puffed and light golden around edges. Turn once for about 15 or 20 seconds to brown the other side slightly.
Repeat with remaining pita rounds.
Let cool between damp tea towels. Pitas will collapse and soften slightly, but pocket will remain. (Alternatively, if crisp pitas are desired, let cool on racks) Pitas can be stored in plastic bags in freezer for up to 1 month. Makes 16 7" pitas or 32 4" pitas.
A bit of work to make but certainly tastes better than the stuff I buy at the grocery store. We like large pita rounds so only got 8 out of this recipe.
Lynnpot 3 months agoReally tasty! Easy to make, compliments all round.
Ednastewart 5 months agoEasy stuffed them with grilled chicken
Mythgarr 1 year ago
arnoldwalker 1 year agoQuick (for a yeast bread) and simple recipe. My first piece wasn't rolled thin enough and didn't puff, correcting that made the rest come out perfectly.
heatherdouglas 1 year agoThe pitas wouldn't soften, no matter what I tried, and they didn't taste any different than homemade tortillas.
olivera1975 1 year agoI was really looking forward for this recipe, but something went really wrong. - First of all, THE TIME of this is NOT moments.... eventually moments that become HOURS. You need to let the dough rise for 1-1,5 hours and than is a lot of work to shape each pita bread and cook it (5 mintues/each, 16 pieces, make the math). I stayed in the kitchen until 12 am... really frustrated. - Second, I don't know what I did wrong, but my pita bread was really hard.. like a bisquite. And I tried all kind of tecniques, was still hard. Maybe I did something wrong, I don't know, but honest to be, I really don't look forward to try this again. Eventually, if someone is telling me why my bread was so hard... I'm sorry for my negative review, but I hope to avoid for other people to have my experience.
kevinsalmon 1 year ago
Meagansol 2 years agoYummy but my pitas did not open I may have not let it rise long enough though. They are great for pizzas and sandis too I will make it again.
bobochess 2 years agoI didn't think it was going to turn out right, but in the end was very good.
shanban31207 2 years agoIt wasn't that easy, for me, to make...but it was really good when I finished making it! I used it with everything! Sandwiches, pizza, you name it! Thank you! Will definitely try, try, try again without complaints!