Whole Wheat Pita
Popular on Food52
failika January 9, 2023
Unfortunately I found the pita made with this recipe dense, not pita like at all. I got rounds of solid, thick bread rather than a pocket. I would suggest tweaking this recipe and using metric measurements as well. Don’t know exactly why this recipe doesn’t work but it didn’t for me. I wanted pita pocket bread, not dense solid loaf bread in pita form.
audreyvel March 25, 2020
since the yeast is active dry (not instant), I would recommend adding it to the water instead of the flour, letting it sit for a minute, and then adding that mixture to the flour.
Lissa J. August 1, 2019
Hi, I’m your recipe today and may I make a suggestion ? When baking grams are a more concise measurement. You used grams for a couple ingredients but not the primary. Thanks, Lissa Mattson
Michael B. June 15, 2016
What's the conversion for yeast if using Saf Instant instead of Active Dry?
AntoniaJames June 17, 2016
1:1 unless you're using a bread machine, which creates a warmer-than-otherwise proofing environment (in which case, use 25% less instant). ;o)
AntoniaJames June 13, 2016
Were these tested by the Food52 test kitchen using cup (volume) measures for the water? A cup of water is not 8 ounces - it's 8 fluid ounces = 8.32 ounces. Just wondering what the correct amount of water is. (I'd use 236 grams if I didn't see the "8 ounces" there.) Thank you. ;o)
Erin J. June 14, 2016
Sorry for the delayed reply, AJ - I'm away in Wisconsin and while the quiet is lovely, the internet is spotty! It is a silly typo on my part, I meant 8 fl oz - it's fixed now, thanks for the catch!
AntoniaJames June 14, 2016
Thanks, Erin. Enjoy Wisconsin!! (I'm a Badger Mom and love, love, love that state.) ;o)
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