Pita from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (page 248) by Jeff Hertzberg and Zoë François

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

Accompaniments: Jim's spicy kebabs

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

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    See recipe for variations.

  • Rutabaga on October 29, 2015

    This pita bread recipe came together very quickly. I used the light whole wheat bread dough from the same book, and the pita were light and pleasantly chewy. Perhaps because I baked them directly on a baking steel on the lowest rack in the oven, I found that the pitas needed only 2.5-3 minutes in the oven, otherwise the bottom would get too hard and start to char. To make a more manageable number of pitas, I halved the dough recipe. It's wonderful to be able to mix the dough together quickly in the morning, and then roll it out for fresh pita with dinner that same evening.

  • swegener on February 01, 2015

    These are so quick and easy. The trick is to roll them thin enough and put them on a well heated pizza stone. I love to see them puffed up huge!

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