Perfect Pocket Pita Bread

6 Comments

• Jen says:

  24 Sep 2009 at 01:03

  I have always wanted to try and make my own pita bread. These look beautiful! :) I can’t wait to hear how the whole wheat turns out. I’ve found it a little… well, difficult to work with at times. When I finally get a recipe to work with it though, it is so worth it!

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• Heather says:

  02 Mar 2010 at 15:17

  think i have pita success…well at least better than the first time i did it!

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• Lisa Grace says:

  13 Dec 2011 at 14:40

  Have you done this with the fresh ground whole wheat? I attempted it today, but to no avail. It makes a doughy flat bread, but did not puff up like I was hoping. Not sure what to tweak.

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  • Hallee says:

    13 Dec 2011 at 15:44

    Yes – I have. However, it doesn’t puff up perfectly. The first two will puff nicely, but the remaining do not. I don’t know if I need to let the stone re-heat or what. It’s still really good, and I make it all the time.

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• Lisa S. says:

  02 Apr 2012 at 11:43

  I don’t have much success with the puffing when I put in more than about 1/3 of the flour as freshly ground whole wheat, and periodically one or two won’t puff either. My solution is to just make twice as many as I need and use the puffed ones as pitas and the flat ones are just “flat bread” to spread honey on or dip in hummus. :) They’re all tasty no matter what, but the flat ones aren’t as fillable with all the veggies and sprouts.

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  • Hallee says:

    02 Apr 2012 at 11:54

    That’s a great idea.
    I use 100% fresh ground wheat now and usually only the first half of them puff up, then they don’t. I’ve never figured it out as to why.

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