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19 Comments
Crissi B.
March 3, 2013
Fantastic recipe. My first time making pitas & they came out perfect! What is the best way to store these? Freezer for long-term?
Hiromi M.
February 10, 2013
I don't east wheat flour... I can easily replace all purpose flour with gluten free flour. What can I replace pastry flour with?
Shanaralane
February 1, 2013
Perfect recipe. The pitas were soft and delicious even after two days stored in a plastic baggie.
Danielle G.
January 29, 2013
Anyone tried using spelt, quinoa, or chickpea flour? Would the measurements be the same? How about adding herbs and such? I made these last night, and while good, the flavor was a bit blah, so I thought I'd experiment...
bugawa
January 23, 2013
Success!! My first success at making puffy pitas after several previous attempts...thank you for a wonderful recipe!
emcsull
January 20, 2013
so if I want to make them by hand, no machines, any input ?
Meghann C.
January 20, 2013
Kneading by hand just takes longer usually, but the nice thing about it is that your arms will fall off before you over-knead it. Count on about twice as long. You need the heat from your hands and the friction of the stretching of the gluten molecules to bring the temp of the dough up to about 77 degrees. At that point your gluten molecules will be so lovely and smooth and elastic that you'll know it's ready. You should be able to stretch your dough out a good bit without it breaking. Whole wheat doughs though are not as silky smooth and stretchy as plain white. When you start kneading, stretching the dough will cause it to break/tear. That will gradually go away. When you feel like your arms are about to give out, you are probably very close to done. Don't stop too soon though, you'll lose that heat, and it'll take even longer. Having a warm house and countertop helps too :)
rcakewalk
January 20, 2013
I've always made pita that rose first, then was formed and baked...I'm anxious to try letting them rise after forming! Thanks for that!
Michael M.
January 19, 2013
I have made a number of different pita recipes, often with frustrating results, finding the bottom side perfectly thick enough for sandwich ingredients, while the top side is so thin, that the sandwich ingredients break through. I was wondering if you encountered the same problem. The stuffed pita in the photo looks perfect...were they all as good?
Thanks,
Michael
Thanks,
Michael
AniQuadros
January 18, 2013
I can't wait! Thank you so much for such an easy and yet important recipe, at least to me because I eat whole wheat Pitas all the time. Thank you.
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