Whole wheat pita from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 872) by Mark Bittman

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

Accompaniments: Simplest dal; Dal with rhubarb; Dal with radish; Dal with celery root; Dal with fresh tomatoes; Dal with chaat masala

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

  • Eat Your Books

    Can substitute bread flour for all-purpose flour.

  • racheljmorgan on August 07, 2025

    Made these 100% whole wheat with extra water and 1tbsp extra oil until dough was sticky. Rolling and baking in the oven were easy. Soft and pleasant flatbread, no pockets though.

  • racheljmorgan on March 21, 2022

    Nice enough, but not very pocket-like. I made these in a cast iron pan, which means they look lovely. However, it is so hot standing over the stove doing a full batch. I wouldn't recommend it.

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