These are sublime straight out of the oven and stuffed with your favorite salad or sandwich fixings. And leftovers make tasty chips. White whole-wheat flour is available through King Arthur (www.kingarthurflour.com) or Bob's Red Mill (www.bobsredmill.com).
I've been making pitas for at least 40 years. Never made 100% whole wheat before, but these are excellent. I make mine on the gas grill outside. I place the individual pitas on corn-meal-dusted paper picnic plates and cover each one with a second plate so I can stack them. Then, I flip them onto the grill, close the lid for about 2 minutes, and then turn them over using tongs. The trick is to get the timing right, but once you know the proper timing the rest is easy, I do 4 at a time to speed the process along. I started doing this in the hot summer, but I found that the process works almost all year long. This was the only bread I could make without heating up the house. They freeze beautifully and keep for months if well wrapped in double-layer bags.
I thought these were very easy and tasted excellent. I made as directed, except that I mixed the dough in my food processor. I thought they tasted better the first day, but still good on day 2.
Mmmmmm! Yummy yummy yummy! Not like store bought, but maybe that's because I used whole wheat? Either way, it's hard to beat fresh bread and these tasted awesome!
These are delicious. They puff up everytime. We love them sliced in half to make pockets, then stuffed with hummus, israeli salad and schnitzel with sesame in the coating. Perfect.
These are easy to make, and delicious! The dough needed to be rolled out thinner than I had first thought. Eight minutes was too long in my oven. 5-6 was enough. I used all-purpose instead of bread flour, whole wheat instead of white wheat, and sour cream instead of greek yogurt. This is what I had on hand.
This was my first attempt at pita, and each one came out beautifully.
Delicious and very easy for homemade pitas! I used regular WW flour instead of white WW, and it was great.
I love this recipe! They puffed up beautifully and were very easy. The top layer of the pitas are very thin while the bottoms are thick, but who cares. I used these for the shawarma chicken recipe on CL. Fabulous!!!
I've made these a few times now. So easy and tasty. I substitute honey for the sugar and use cornmeal on the baking sheet instead of cooking spray. I tried using all soft white whole wheat flour, but only half of the pitas puffed up in the oven and the ones that did had a paper thin top layer.
The only thing you'll wish you did differently was double it! These are the best pita I've ever tasted!
Excellent! Make a double batch.Used parchment paper on baking sheets inplace of spray. Also, used regular whole wheat and fat free greek yogurt.
