Comments on: Whole Wheat Pitas

By: Joe Rydant

Joe Rydant — Tue, 07 Jun 2011 05:40:21 +0000

Baking the Pita breads at 400 degrees on a wire cake rack set right on the oven rack for 4 minutes will brown both sides and the pocket will be the same thickness on each side. This for a 6 inch pita.

By: Stephanie

Stephanie — Sat, 05 Mar 2011 04:01:59 +0000

These are the best! I make them at least twice per month. Thank you! As a note, I cook mine in the plan and they puff nicely. I do them simultaneously with the falafel (which are in another pan) and when the falafel are finished I cook the last two pitas in the oil. Those are the best!

By: Ted

Ted — Mon, 28 Feb 2011 18:21:07 +0000

I have been making these a lot lately> They are great but last night in particular was slightly frustrating none of them really puffed up. Is there something that I may have done wrong? What can be the causes?

By: Crystal

Crystal — Thu, 04 Nov 2010 17:51:31 +0000

I really haven’t been able to get a taste for pita bread because the only place I’ve found it is the grocery store, and it’s been awful! So hard and tough and shouldn’t be labeled FOOD! I am going to take your word for these and try them again because I’ve got awesome reviews for this recipe.. So thanks!

-Crystal
Propane Burners

By: Parade of Favorites « Oven TV

Parade of Favorites « Oven TV — Fri, 21 Aug 2009 12:12:45 +0000

[...] I baked some whole-wheat Pita bread for todays lunch. Again, this is a classic at my home. We stuffed it with vegetarian burgers [...]

By: Whole Wheat Pitas Wild Yeast | Cast Iron Cookware

Whole Wheat Pitas Wild Yeast | Cast Iron Cookware — Wed, 27 May 2009 00:47:24 +0000

[...] Whole Wheat Pitas Wild Yeast Posted by root 1 day 41 minutes ago (http://www.wildyeastblog.com) Post a comment 19 comments k on january 19 2008 at 10 04 am i haven 39 t cooked my pitas in a griddle but i want to say since there are probably others i don 39 t have a baking stone but i do have a cast iron skillet so i 39 ll let you know how it works o Discuss | Bury | News | whole wheat pitas wild yeast [...]

By: Helen

Helen — Wed, 11 Feb 2009 14:16:21 +0000

I had my first pita-baking venture yesterday with this recipe and it was fantastic – now I have a stack of them in the freezer for toasting. I dont eat white flour and I was fed up of only finding 70% WW pitas in the stores here in Germany. Now I’ll never eat store-bought pita again! Thanks for a great recipe

By: Josée

Josée — Sat, 10 May 2008 13:30:31 +0000

I own a small cooking school in Bermuda. My partner and I teach a lot of different ethnic cuisines and our Morrocan/Tunisian classes are extremely popular.

One of the recipes we teach in this class is the making of pita bread. As most “cook” do not own a stone I tell them to use a baking sheet that should be preheated to at least 450ºF. It works very well. Students are always amazed at how easy and delicious pita bread is.

Congratulations on your website it is very inspiring.

By: Susan

Susan — Wed, 30 Jan 2008 05:38:31 +0000

Hope, glad you like them. I think most kids like these even if they don’t like other 100% ww bread.

By: Hope

Hope — Tue, 29 Jan 2008 12:25:38 +0000

These are delish! I’ve made them several times now. The whole family loves them!! Thank you for sharing this recipe.