Pita bread (Khobz arabi) from Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads by Anissa Helou

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on January 13, 2014

    Be careful when baking these as they very quickly become overcooked and are no longer flexible. They are more flavorful than most pita breads and most of them puffed up.

  • imaluckyducky on December 13, 2013

    Pg 71. This recipe is a personal game-changer, to the point that it's reaaaaally hard to go back to store-bought pitas bread. In fact, I don't. If I want a falafel fix, it goes in a lettuce wrap instead of store-bought pita. There's no comparing the texture... it's more moist and more chewy, and it has a good, fresh taste. I don't make this often, maybe 1-3 times a year, but I am an extremely happy camper for the week after this.

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