How to Make Perfect Pita Bread Every Time

freshly cooked homemade pita bread

How to Make Perfect Pita Bread Every Time, it’s easier than you think, and you’ll never go back to the stuff in bags again, guaranteed!

All natural easy homemade pita bread

I promised you homemade pita bread when I posted last week’s CRUSHED LENTILS, and here it is: the perfect, easy, user-friendly pita recipe.  It took a few tries to get it just right, but now I’ve got it down, I’ll happily pass it along to you.  We eat vast quantities of hummus in our house, so this recipe is going to be well used.  This is a basic, no skills required bread, but even though it’s a simple process, you’ll still get that primal thrill when you turn flour and water into pillowy rounds of soft, warm bread.  Rip it, cut it, fold it, wrap it, or stuff it — it’s a wonderfully versatile bread.

Pita dough resting

This is nothing like the mass-produced pita bread you find in the supermarket, which is usually dry and a little bit like cardboard.  This bread is soft and chewy, and not at all dry.  I’m going to be using the word soft a lot, I can tell, but that’s what I love about it.  We will definitely experiment with whole grains eventually, but for this first recipe I’m sticking with all purpose flour, I think it makes a more appealing pita.

rolling out pita bread rounds

I used my stand mixer for the 5 minutes of kneading, and that made the whole process a breeze.  That kneading turns a sticky blob into an elastic dough that rolls out easily.  Use the same principle you would for pie dough; you want to start with a round disk, and roll from the center out, constantly shifting your rolling pin around the circle to keep it even.  Don’t fret if you can’t get perfect circles, it doesn’t matter in the least.

pita bread puffing up on the griddle

The dough cooks right on the stove top, on a hot griddle or pan, in just a couple of minutes.  Get the pan hot, at medium high heat, and leave it there.  My gas burner goes from 1 to 7, and I kept it at mark 5.  The dramatic puffing that you see above is a little unreliable…sometimes it puffs, sometimes it doesn’t, but the bread is great either way.  The puffing is what makes the inner pocket, so that you can cut it and open it up, but I don’t generally use my pita that way, and I prefer the thicker, ‘pocketless’ version.

freshly cooked homemade pita bread

The minute they come off the heat you wrap them in a clean kitchen towel. The steam softens the bread and gives it the perfect texture.  When they’re cool, store them in zip lock bags.

TIP: Ok, so now you’ve got your pita, you’re going to need to check out my 50 WAYS TO HACK YOUR HUMMUS post so you’ll have something to go with it!

How to Make Pita Bread

Category: bread

Cuisine: Middle Eastern

Yield: makes 6-8 pita

Ingredients

  • 1 cup water, at about 100F, or warm but not hot to the touch
  • 2 tsp (or 1 packet) active dry yeast
  • 1 Tbsp olive oil (plus more for coating the dough and oiling the pan)
  • 2 tsp salt
  • 3 cups all purpose flour (fluff the flour before scooping and leveling)

Instructions

  1. Put the warm water in the bowl of a stand mixer (or a regular bowl if doing by hand) and sprinkle in the yeast. Let it sit for 5 minutes.
  2. Blend in the oil and salt, and then mix in the flour. Once the flour is incorporated, knead for 5 minutes until the dough is soft and elastic.
  3. Coat the dough lightly with oil and place in a clean bowl. Cover with plastic and then a clean kitchen towel. Let rise in a warm spot for an hour, it will double in bulk.
  4. Turn the dough out onto a floured surface. Cut it in half, and then cut each half into 3 pieces, so you have 6 total. I like to take each piece and form a round ball, that way it is easier to roll out evenly. Keep the rest of the dough covered as you work with each piece.
  5. Roll out one of the pieces of the dough into approximately a 6 inch round.
  6. Heat a skillet or cast iron pan on medium high until it is hot. My gas range goes from 1 (low) to 7 (high) and I kept the heat at mark 5. Lightly oil the pan for the first piece of dough, but after that you should be fine without adding anything additional.
  7. Lay the round of dough on the hot pan and cook for about 30 seconds, until you start to see bubbles, or lumps, appear. Flip it over and cook for one minute. Then flip it again, and cook for a final minute.
  8. Remove the bread and immediately wrap it in a clean kitchen towel. The steam will keep it soft. While one pita is cooking you can be rolling out the next piece of dough.
  9. Repeat with the rest of the dough, and keep all the pitas stacked inside the towel until they have cooled. Then you can store them in plastic baggies.
https://theviewfromgreatisland.com/how-to-make-perfect-pita-bread-every-time/

nutrition label for How to Make Pita Bread

Notes:

  • The puffing can be a little bit capricious…if you really want it to puff and make an inner pocket, cut your dough into 8 instead of 6 pieces, and roll them on the thin side.  Make sure your pan is hot.  I prefer the thicker, softer rounds of bread, but it’s up to you.   These can be cooked in the oven, but again, I tried that and wasn’t happy with the results.  The pan gives you more control.

a stack of freshly baked homemade pita bread

This is one of those super satisfying projects.  If you like hummus or other Middle Eastern dips you need to try this recipe.  My husband likes to cut the bread in small triangles and toast them with a brushing of olive oil and a dash of seasoning, but mostly I like to use them as is, to enjoy their wonderful fresh baked quality.  If you want to keep them for a few days, store them in zip lock baggies, in the fridge.  You can freeze them, too, but I really recommend eating them right away!

For a slightly different spin on a Middle Eastern flat bread, try my LAFFA BREAD recipe!

 

don’t forget to pin it!

How to Make Perfect Pita Bread Every Time, it’s easier than you think, and you’ll never go back to the stuff in bags again, guaranteed! | bread | yeast bread | flat bread | Middle Eastern | baking |

 

100 Comments

  • Reply
    Karen Pardue
    July 18, 2017 at 11:17 pm

    We had Greek night and made these delicious pita’s for supper. We served with home made hummus and chicken souvlaki and Greek salad on the side. My hubby is still talking about how delicious everything was. This is definitely going to be a regular thing. I didn’t know they would be so easy to make.

    Next time I will add the sugar to the yeast and warm water to help get the yeast jump started. Then I won’t add the sugar to the flour.

    Also, I used my tortilla press rather than roll them out. I also formed some of them by hand by pressing the until the dough spread out.

    Keep posting your awesome recipes!

    • Reply
      Sue
      July 19, 2017 at 7:22 am

      I’m so glad to hear all this Karen, it sounds like a memorable meal ~ and I think your idea of using the tortilla press is genius, I hadn’t thought of that, I love that thing!

      • Reply
        Karen Pardue
        July 19, 2017 at 7:07 pm

        So today, we used the leftover pitas to make personal sized pizzas. We topped them with home made marinara, chopped chicken (also left over from supper last night), some pepperoni and mozzarella cheese. We polled them in the toaster oven and out came a delicious pizza! We love, love, love these pitas. Reminds me more of naan bread which I like better than pita anyways.

        • Reply
          Sue
          July 19, 2017 at 9:55 pm

          Can I come over for dinner, Karen????

  • Reply
    Alyssa
    July 17, 2017 at 6:57 pm

    I made this tonight and had trouble with the dough not rising. Any tips for working with yeast to make sure it rises?

    • Reply
      Sue
      July 17, 2017 at 7:06 pm

      There are so many variables, Alyssa…your yeast could be old, or possibly you didn’t have a warm enough environment for the yeast to grow. You can test your yeast by adding a teaspoon of sugar when you dissolve the yeast in the water, then let it rest for 10 minutes. It should start to bubble and fizz, which is a sign it’s alive. If nothing happens, your yeast is not active.

      • Reply
        Alyssa
        July 18, 2017 at 12:19 pm

        Thanks so much Sue! One more question since I’m trying this tonight. Do I use that same yeast in the recipe with the sugar even thought the recipe doesn’t call for sugar? Also, have you ever made the pita on a grill?

  • Reply
    Ivonne
    July 14, 2017 at 10:15 am

    Made the pita bread! Loved it!!!

    • Reply
      Sue
      July 14, 2017 at 10:30 am

      Thanks so much for letting me know, Ivonne :)

  • Reply
    Jennifer
    July 1, 2017 at 12:30 pm

    I was hoping for it to puff up more – it’s more like just thick tortillas. Not bad, but just not what I was expecting.

    • Reply
      Sue
      July 1, 2017 at 12:47 pm

      The puffing is a little bit random, Jennifer ~ make sure your surface is hot and your pita is rolled thin. Some people swear by using about 20% whole wheat flour in the dough, although I haven’t tried that.

  • Reply
    Tenzin
    June 4, 2017 at 3:17 pm

    Love the bread! So soft and simple yet delicious, could you give me the nutrition facts to this pita bread? Thanks.

    • Reply
      Sue
      July 6, 2017 at 5:21 pm

      I’ve just added them, above, Tenzin!

  • Reply
    Nelson Fabian
    May 13, 2017 at 10:20 pm

    My daughter is allergic to dairy product, even a small quantity of milk will leave bad effect on her. Breads means butter and milk, so its out of the question.
    She loves to eat Indian and mexican dishes but those frozen pack breads leave a frozen food aroma to the bread when cooked. I have been trying other recipee from other post but so far Yours is the easiest and have the bread fluffy concistency we prefer. Thanks a lot!

  • Reply
    Chrissy
    May 8, 2017 at 9:50 am

    Can you double the recipe or would I need to make the batches separate? Not sure if a double batch would rise right?

    • Reply
      Sue
      May 8, 2017 at 11:27 am

      I would probably just make two batches, Chrissy.

  • Reply
    Michelle
    April 17, 2017 at 4:43 pm

    Just tried this with my kids and it was super easy and turned out amazing! Thanks for sharing, I will never buy pitas again.

    • Reply
      Sue
      April 17, 2017 at 5:19 pm

      Fantastic, Michelle ~ these will come in so useful with kids, and how nice that maybe they can learn to make their own :)

  • Reply
    Jemma-Lou
    March 6, 2017 at 5:37 am

    Hi, I’ve just used this recipe to make Turkish style (quorn) mince pittas for mine and my guy’s lunch, they were fun, easy and delicious!! Got a good puff on one of them too in the frying pan on a hot electric hob :) will definitely be doing this again! Thanks!

  • Reply
    Jes
    January 23, 2017 at 5:31 pm

    Wondering if this would work with gluten free flour, have you tried that?

    • Reply
      Sue
      January 23, 2017 at 5:44 pm

      I haven’t tried that, but I’m pretty sure the texture would not be as ‘chewy’. It’s worth a try, maybe I’ll do an experiment and get back to you!

  • Reply
    Lola Garrido
    January 4, 2017 at 4:49 am

    I cannot wait to try this. I love bread. This looks easy. I am usually intimidated by anything with yeast. But this one looks like even I can make. I will let you know how it turns out. The only question I have is the recipe does not state what to do with the yeast I presume you put it into the water with sugar and let bloom?

  • Reply
    Shari
    October 21, 2016 at 7:04 pm

    The ads on this post are out of control. Had to try 4 times before I could even see your content. Looks like a great recipe but don’t know if I can clear the ads long enough to read it.

    • Reply
      Sue
      October 21, 2016 at 8:11 pm

      Shari do you mind telling me if you were on your phone, or desktop? I definitely want to fix that, sorry!

      • Reply
        Kara
        November 7, 2016 at 4:38 pm

        Same here! On my iPhone – I can’t hardly read your posts because of the ads in the way, and sometimes it just suddenly redirects to an ad page!

        • Reply
          Michelle Batchelder
          December 21, 2016 at 11:30 am

          I’m on my Samsung Tablet and am having the same issues, it’s horribly bad!

      • Reply
        MB
        December 30, 2016 at 7:51 am

        Agree. Can’t get to the content while using iPhone. I’m in advertising and get the value of it but these pop ups and interstitials actually lose readers for you when done this much. I’ll try again

  • Reply
    lucia
    October 13, 2016 at 2:08 pm

    made these the other night and they were perfect – thank you. Planning on making again tomorrow but using some of the dough balls for my kids to make into individual pizzas for the oven. I think they would prefer toppings baked on while bread cooks in oven vs. putting toppings onto pan cooked pitas. Recommendations for temp. and cooking time if I put dough with toppings in oven to bake?
    thank you

    • Reply
      Sue
      October 13, 2016 at 3:40 pm

      What a fun idea Lucia ~ I’m going to take a guess and say 400F because pizza usually cooks at pretty high temps ~ let us know how they turn out!

  • Reply
    Donna
    October 4, 2016 at 8:12 pm

    It seems that when I make pitas that they seem to puff better if I let them sit (covered) for 15-20 minutes after rolling them out.

  • Reply
    Cidi
    September 17, 2016 at 7:46 pm

    I made these today and they turned out amazing! Only one of them puffed I don’t know why, may be I flipped them too early or too late. They taste so much better than the store bought ones! Thanks for this recipe :)

    • Reply
      Sue
      September 17, 2016 at 7:56 pm

      You’re so welcome, Cidi, I hope you get lots of enjoyment out of this recipe :)

  • Reply
    Jamie
    September 15, 2016 at 6:25 pm

    I made these tonight for home made gyros. They turned out great! I’ll be adding this to my recipe book. Thank you!

    • Reply
      Sue
      September 15, 2016 at 8:38 pm

      I’m so happy to hear it, Jamie <3

  • Reply
    Debbie
    September 8, 2016 at 9:10 am

    Would love to make them with whole wheat flour, thats the kind we buy and make pita chips from… any ideas on how to make with W/W? do i have to add anything else

    • Reply
      Sue
      September 8, 2016 at 10:09 am

      No, just substitute the whole wheat flour, Debbie, should be great!

  • Reply
    Ash
    August 13, 2016 at 1:09 pm

    Since I discovered this recipe a few weeks ago I’ve made this a few times, the last time with 2/3 wheat flour and a little bit of honey (maybe 1/2 tablespoon). I also do all the mixing/rising with my bread machine dough cycle, which works great.

    Using it with hummus, for wraps, and mini pizzas.

    • Reply
      Sue
      August 13, 2016 at 1:37 pm

      That’s great to know, Ash, I wish I hadn’t yard-saled my bread machine years ago!

  • Reply
    Jess
    August 2, 2016 at 12:46 pm

    This recipe looks great and so easy! I don’t make breads much making and working with dough intimidates me! I was wondering if I can leave the dough to rise for longer than an hour? Thanks!

  • Reply
    Kim
    August 2, 2016 at 7:36 am

    Totally amazing! Thanks for sharing!

  • Reply
    Jenny Nield
    July 29, 2016 at 2:19 pm

    Which attachment do you use on your stand mixer for kneading the dough?

  • Reply
    Lynn Cordray
    July 4, 2016 at 12:04 pm

    Can the pita bread be frozen if not all is eaten in a day or two?

    • Reply
      Sue
      July 4, 2016 at 12:19 pm

      Yes, pita freezes well, but just be sure you wrap it airtight, like anything you’re going to freeze. And I wouldn’t leave it there too long, but that shouldn’t be a problem, once you make it you’re going to want to have it around all the time :)

    • Reply
      Nata
      July 23, 2016 at 11:25 am

      OMG, Lynn. My maiden name is Cordray, and my middle name is Lynn! What a coincidence!

  • Reply
    Shoshana
    July 3, 2016 at 8:14 pm

    Thanks. These are amazing. I was wondering if you know about how many calories per pita round?

    • Reply
      Sue
      July 4, 2016 at 8:22 am

      I’m so sorry but I don’t, Shoshana. I’m looking into getting nutritional facts set up on the blog, though.

  • Reply
    jasmine
    July 3, 2016 at 10:43 am

    Can you do this with out a stand mixer?

    • Reply
      Sue
      July 3, 2016 at 10:58 am

      Yes jasmine, you can knead the dough by hand for 5 minutes.

    • Reply
      Laurie
      September 19, 2016 at 8:05 pm

      Can you use a bread maker to mix and proof??

      • Reply
        Sue
        September 19, 2016 at 8:10 pm

        I assume you can, Laurie, I haven’t tried that. Please report back if you try.

  • Reply
    Mary
    May 10, 2016 at 9:14 am

    This is going to be a very stupid question but in step one where you say “let that sit for 5 minutes” Do you mean turn on the mixer and let it mix for 5 or just let the yeast sit in the water for 5?

    • Reply
      Sue
      May 10, 2016 at 9:45 am

      Not stupid at all! I mean let it sit still, without mixing, to allow the yeast to dissolve and start to come alive.

  • Reply
    Virginia
    April 18, 2016 at 2:09 am

    Great recipe. Worked perfectly and they were delicious. So much better than supermarket ones.

    • Reply
      Sue
      April 18, 2016 at 6:32 am

      Thanks Virginia!

  • Reply
    Natalie
    April 17, 2016 at 3:26 pm

    I’ve made this today, and they’re delicious! The only thing I had an issue with was proofing the yeast. You have to add a pinch of sugar, and let it do its thing for about 10 minutes. I also wound up cutting this up into 12 pieces, and I could probably have gone up to 16 for smaller pitas. They cook up perfectly, and I’m really happy I found this simple recipe!

    • Reply
      Sue
      April 17, 2016 at 3:39 pm

      So glad you liked it Natalie — and thanks for letting me know :)

  • Reply
    maria
    March 28, 2016 at 3:54 pm

    please, could you post the flour in grams too? I always get such different results when i weight the flour…. :)

  • Reply
    Amanda
    March 26, 2016 at 10:18 pm

    Wow! Thank you :) I’m terrible with yeast bread making & this turned out wonderful. Followed directions to a T. My family loved them. I really surprised myself which says a lot about the recipe!

  • Reply
    Maria
    February 27, 2016 at 10:22 am

    A little tip for pita that has gone a bit dry or for the store bought ones .. Dip or rinse with water then throw on a hot pan for a minute on each side. They end up soft and warm.

    • Reply
      Sue
      February 27, 2016 at 10:50 am

      Thanks for that Maria — we buy a lot of pita and sometimes the whole package is dry.

  • Reply
    Barb
    February 21, 2016 at 7:34 am

    Hi! Do you think this finished dough rounds could be premade then frozen until time/day you’re ready to cook and serve (without diminishing the fresh-made taste)?

    • Reply
      Sue
      February 21, 2016 at 7:41 am

      I can’t honestly say for sure, Barb. It’s worth a try though.

  • Reply
    Crissy
    February 2, 2016 at 2:17 pm

    Just made these! The dough was so soft and pliable, did not shrink when rolled, and was easy to work with. My electric range is 1-10 so I set it at a six but noticed burning so 5 was perfect for soft fluffy pita bread. Thanks for the great recipe!

    • Reply
      Sue
      February 2, 2016 at 5:32 pm

      Thanks for the feedback Crissy — I’m so glad you liked the recipe!

  • Reply
    Alyssa S.
    January 30, 2016 at 9:44 pm

    I made this tonight. So yummy – thanks! I was thankful that these only needed an hour to rise too, compared to some two hour ones. I ended up using 2.5 cups flour. I think the trick to getting more pockets may be letting them rise briefly (covered) after rolling them before cooking. I wasn’t really going for that though. :)

  • Reply
    Nell
    December 24, 2015 at 3:39 pm

    Finally! a Pita bread that turns out like the picture. I must say mine were a little darker (burned) but they were still good. This is an easy and very delicious bread.

    • Reply
      Sue
      December 24, 2015 at 4:49 pm

      Yay! I’m always happy to hear this, thanks for the feedback Nell. Next time turn your burner down and you should get perfect results!

  • Reply
    Lucie
    November 18, 2015 at 10:16 pm

    Finally got to make some today. So easy and so delicious. Served it with Greek salad, tzatziki and chicken souvlaki. Thank you!!!

    • Reply
      Sue
      November 19, 2015 at 7:10 am

      Thank you for giving me the feedback Lucie, there’s something about making your own bread that is so empowering, glad you liked it!

  • Reply
    isea
    August 7, 2015 at 11:04 am

    I just made a bunch of pita the other night using a similar recipe minus active yeast. It’s perfectly fine but I’m curious if adding yeast will make much of a difference? It puffs up like this one, though unevenly.

    • Reply
      Sue
      August 7, 2015 at 11:09 am

      Hmmm, not sure, but that’s good to know you can leave out the yeast if necessary, I’ll have to give it a try.

  • Reply
    Ashley
    July 29, 2015 at 9:31 am

    I like pitta bread and it makes a good pizza crust. So I am glad I found this recipe. Thanks!

    • Reply
      Sue
      July 29, 2015 at 11:50 am

      I never thought of using it for pizza — I love that!

  • Reply
    Judy at My Well Seasoned Life
    July 27, 2015 at 9:08 am

    Thanks for this recipe. I too love hummus but am disappointed at store bought pitas. You’ve totally demystified the process. Thanks so much.

  • Reply
    Juztme
    July 11, 2015 at 5:05 am

    Amazing breads! Thanx for the recipe! Abt the fluffing of the bread I think I have an idea….that is when u flip the bread press it down on the side of the bread to make the air inside go through the bread and make it fluff. Won’t work if there is a whole in the bread!

  • Reply
    sophie
    May 28, 2015 at 11:14 am

    These look wonderful and i think that we would be eating them by the dozen but is there any chance that you might be able to convert the 3 cups of flour into grams for me. Every website that i go on has a different ratio of cup to grams in flour and then when you recommend fluffing the flour i imagine that changes the weight of the flour in the cup etc. Sorry its just that i felt it was worth asking as i am getting very varied results when trying to convert cups to grams ……
    Thanks

    • Reply
      Sue
      May 28, 2015 at 11:39 am

      That’s the age old problem, Sophie, I wish we could all get on the same system! I just got out my flour and my scale, fluffed and scooped a cup and it weighs 129 grams, making the 3 cups about 387 grams.

  • Reply
    mahrukh
    April 25, 2015 at 1:58 am

    This looks like a great recipe.. I’m definitely gonna try this. Plz tell me if these pitas can b stored( with/ without refrigerator)and utilized by microwave warming after a couple of days or so ?

    • Reply
      Sue
      April 25, 2015 at 8:54 am

      Yes, you can store them, for sure, just like you would with regular pita, only they won’t last a super long time since they are homemade, without preservatives, etc.

  • Reply
    How to Make Perfect Pita Bread Every Time - Lil Moo Creations
    February 4, 2015 at 6:55 am

    […] How to Make Perfect Pita Bread Every Time […]

  • Reply
    Joseph Brazelton
    December 20, 2014 at 8:04 pm

    I just made these tonight and they were amazing! I can’t believe how simple they were. I am a man who is not known for his baking abilities and they still turned out better than most restaurants I go to. Thanks for a great recipe!

    • Reply
      Sue
      December 20, 2014 at 8:08 pm

      I’m so happy to hear it — I hope you get lots of use out of the recipe Joseph!

  • Reply
    Darby
    November 17, 2014 at 9:13 am

    I made these last night with black bean dip. Delicious. They bubbled a bit and rose but they didn’t puff up like pita…they just ended up like (delicious) naan. Any idea how to make the pocket on the inside like the one you have in the picture?

    • Reply
      Sue
      November 17, 2014 at 10:33 am

      The puffing, like I said, is unreliable. Some of mine puffed and some didn’t. Some people say cooking the bread in a very hot oven makes them puff more, but then the bread is drier. The short answer is I think the hotter the heat, the better.

  • Reply
    Choclette
    November 17, 2014 at 7:06 am

    A great tutorial, thank you. I’ve made pita bread a few times, but I’ve not got it perfect yet. Could be because I use half wholemeal flour – hmmm! Yours look delicious.

    • Reply
      Sue
      November 17, 2014 at 8:19 am

      You know I used half whole wheat and half white flour one of the times I made this Choclette and I had the same result, it wasn’t as good.

  • Reply
    Susan
    November 10, 2014 at 12:17 pm

    I agree with Angie – nothing beats homemade bread. I haven’t made pitas in so long I need to give your recipe a try. They look really good!

  • Reply
    Liz+@+Floating+Kitchen
    November 10, 2014 at 7:43 am

    Oh I can just taste how warm and delicious these are. I’ve never made pita bread at home. But I totally need to be doing this. Thanks for the recipe!

  • Reply
    bellini
    November 10, 2014 at 3:05 am

    I also prefer the ticker pocketless version. Thanks for this foolproof recipe.

  • Reply
    Laura (Tutti Dolci)
    November 9, 2014 at 9:12 pm

    I love pita bread and yours does look simply perfect!

  • Reply
    Angie@Angie's+Recipes
    November 9, 2014 at 8:49 pm

    Nothing beats the homemade bread! Your pita pockets look awesome, Sue.

  • Reply
    Chris+@+The+Café+Sucré+Farine
    November 9, 2014 at 6:55 pm

    It’s so true what you said Sue. The store bought pita is nothing like homemade, really like comparing stuffed animals to the real thing :) These have me wanting a bowl of hummus to dip.

  • Reply
    Monique
    November 9, 2014 at 6:50 pm

    They look dreamy:-) Looking forward to trying them.

  • Reply
    Amy
    November 9, 2014 at 2:18 pm

    I’ve made your laffa bread recipe a few times and it is easy and oh so much better than store-bought bread. This one doesn’t call for sugar like the laffa bread does; otherwise I’m not sure what makes the two breads different? I will definitely try this!

    • Reply
      Sue
      November 9, 2014 at 3:04 pm

      That’s a great question…the laffa bread is a slightly different consistency, it’s very stretchy, if that makes sense. And it has more of a burnt flavor from the grilling. Also, I guess, it’s much less regular in shape. But other than that they are, as you say, almost identical. I think it’s two names for basically the same type of bread.

  • Reply
    cheri
    November 9, 2014 at 1:01 pm

    This is a home run Sue, I have been thinking about making my own pitas for the last 2 weeks, now I have no excuse.

  • Reply
    Susan
    November 9, 2014 at 10:51 am

    I am chuckling. This is one day too late. Many years ago, I made some beautiful pitas. Of course, that recipe is gone. So searched and searched and tried making them yesterday. Milk and water made too much liquid and total different consistency than I wanted. It tasted great, but it was more like Ciabatta bread. NOW…I will try your recipe. Thank you.

    • Reply
      Sue
      November 9, 2014 at 12:42 pm

      That’s too bad! It’s funny, isn’t it, how such basic ingredients can morph in so many different directions depending on the details.

  • Reply
    freerangegirl
    November 9, 2014 at 10:39 am

    I love homemade pitta – they are a world away from the cardboard slippers sold in our supermarkets! these look delicious.

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