Homemade pita bread from Serious Eats by Yvonne Ruperti

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Notes about this recipe

  • Skamper on June 12, 2021

    These were pretty easy and delicious. It's a warm day, so these rose and proofed more quickly. I kneaded in my mixer and used a cast-iron pan in the oven. I had a hard time flipping like she did in the video - some of mine got folded on the edges - but maybe mine were a bit too big? I think this could make 7 or 8 smaller pitas. We really enjoyed these with leftover Turkish chicken.

  • StoicLoofah on September 13, 2020

    Very successful

  • Rutabaga on September 29, 2016

    This a great weekday pita bread recipe. I made the dough in the morning, then stored it in the fridge until I came home in the evening, when I could let it rise again on the counter while I prepared dinner. On my baking steel on the upper rack, I found they cooked in only two minutes.

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